Roasted Chicken With Meyer Lemon Mayonnaise & Thyme

Roast Chicken With Meyer Lemon Mayonnaise & Thyme
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A layer of seasoned mayonnaise, and a cavity stuffed with Meyer lemon quarters, creates a delightfully fragrant and juicy roast chicken. The skin will be brown, crispy, and inside, the meat tender, moist, and flavorful. It’s a gourmet take on a beloved comfort food you’ll adore.
Roast Chicken With Meyer Lemon Mayonnaise & Thyme
Print Recipe
A layer of seasoned mayonnaise, and a cavity stuffed with Meyer lemon quarters, creates a delightfully fragrant and juicy roast chicken. The skin will be brown, crispy, and inside, the meat tender, moist, and flavorful. It’s a gourmet take on a beloved comfort food you’ll adore.
Ingredients
Roast Chicken
Meyer Lemon Mayonnaise
Servings:
Instructions
Meyer Lemon Mayonnaise
  1. Add the egg yolk, mustard, and pinch of salt to a mixing bowl, preferably metal. Stir together using a whisk.
  2. Add the oil drop by drop, whisking constantly, to about 3/4 cup.
  3. Add Meyer lemon juice and zest, and minced garlic. Whisk together thoroughly.
  4. Add remaining oil, a few drops at a time, as you continue to whisk.
  5. When the oil has been incorporated, taste and add white pepper, more salt, and/or Meyer lemon juice to taste.
  6. Makes about 1 cup – use 3/4 cup for the chicken, and save the rest in the fridge for use on sandwiches. It will keep up to a week.
Roast Chicken
  1. Preheat the oven to 450°F.
  2. Remove any giblets form the chicken. Place it in a large Dutch oven or roasting pan.
  3. Add the Meyer Lemon Mayonnaise to a small bowl and mix in the thyme leaves.
  4. Sprinkle the chicken cavity with Kosher salt and freshly ground pepper.
  5. Spoon and/or rub the mayonnaise/thyme mixture all over the chicken, both outside and in the cavity.
  6. Sprinkle the outside of the chicken with Kosher salt and pepper.
  7. Stuff the quartered Meyer lemons inside the chicken cavity, along with a sprig of thyme.
  8. Add the white wine to the bottom of the Dutch oven or roasting pan.
  9. Cook for 25 minutes.
  10. Lower temperature to 375°F, and continue to cook for approximately an hour.
  11. Remove from oven, and allow the chicken to rest for about 15 minutes before carving.
  12. Serve with pan juices, or thicken slightly with a teaspoon of flour into a gravy.
Recipe Notes

Notes: Make the Meyer Lemon Mayonnaise the day before and then the roast will take only minimal time to assemble. This recipe will also make a juicy and flavorful turkey for the holidays or anytime. Adjust the ingredients and cooking time as necessar

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