Inspired by Gwyneth Paltrow's technique for roasting chicken, this recipe for roast chicken with Meyer lemon is perfectly juicy with crispy skin and bright flavors!
Ingredients
1 3-5 pound roasting chicken
1 sweet potato
6 small, waxy potatoes
2 carrots cut into large pieces
1 ½ Tbsp. of unsalted butter at room temperature
2 tsp. of olive oil
2 tsp. of pepper
2 tsp. of salt
1 tsp. paprika
2 Meyer lemons, cut in half
Juice of ½ a Meyer lemon
4 springs of thyme and rosemary
1 small bulb of garlic with the top cut off
Instructions
Preheat the oven to 400°.
Chop the vegetables into large chunks. Toss with olive oil, and 1 tsp. of salt and pepper, and the juice of half a Meyer lemon.
Unwrap the chicken and take out the gizzard bag. Place the chicken in roasting pan over the chopped vegetables.
Mix the butter with the salt, pepper, and paprika and spread it over the chicken inside and out and under the skin.
Stick the lemon halves, half bulb of garlic, and the herbs inside the chicken’s cavity.
Place the roasting pan into the oven.
Roast the chicken on each side for 25 minutes, then the back for 10 minutes and the breast for 10 minutes until the internal temperature is 160° or the skin is dark enough for you.
Let the chicken rest for 15 minutes, then carve and serve!
Recipe by Flurries of Flour at https://flurriesofflour.com/2015/11/roast-chicken-with-meyer-lemon/