Roast Chicken With Meyer Lemon Mayonnaise & Thyme
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
- 1 whole chicken about 5 pounds
- Kosher salt
- Black pepper
- 2 Meyer lemons quartered
- 6 leaves fresh sprigs thyme removed
- 1/2 cup dry white wine
Meyer Lemon Mayonnaise
- 1 egg yolk
- 1 teaspoon Dijon mustard
- Salt to taste
- 1 cup oil such as sunflower, safflower, or grapeseed
- 1 Meyer lemon zest & juice
- 2 garlic cloves minced
- White pepper freshly ground, to taste
Instructions
Meyer Lemon Mayonnaise
- Add the egg yolk, mustard, and pinch of salt to a mixing bowl, preferably metal. Stir together using a whisk.
- Add the oil drop by drop, whisking constantly, to about 3/4 cup.
- Add Meyer lemon juice and zest, and minced garlic. Whisk together thoroughly.
- Add remaining oil, a few drops at a time, as you continue to whisk.
- When the oil has been incorporated, taste and add white pepper, more salt, and/or Meyer lemon juice to taste.
- 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
- Preheat the oven to 450°F.
- Remove any giblets form the chicken. Place it in a large Dutch oven or roasting pan.
- Add the Meyer Lemon Mayonnaise to a small bowl and mix in the thyme leaves.
- Sprinkle the chicken cavity with Kosher salt and freshly ground pepper.
- Spoon and/or rub the mayonnaise/thyme mixture all over the chicken, both outside and in the cavity.
- Sprinkle the outside of the chicken with Kosher salt and pepper.
- Stuff the quartered Meyer lemons inside the chicken cavity, along with a sprig of thyme.
- Add the white wine to the bottom of the Dutch oven or roasting pan.
- Cook for 25 minutes.
- Lower temperature to 375°F, and continue to cook for approximately an hour.
- Remove from oven, and allow the chicken to rest for about 15 minutes before carving.
- Serve with pan juices, or thicken slightly with a teaspoon of flour into a gravy.
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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