Roasted Chicken With Meyer Lemon Mayonnaise & Thyme

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.
Course Main Dish


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


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: 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
Keyword Meyer lemons
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