This Roast Chicken with Preserved Meyer Lemon makes for an elegant weeknight meal.
Roast Chicken with Preserved Meyer Lemon
2014-12-19 03:39:14
Serves 4
Ingredients
- 1 (3.75-pound) whole chicken, cut up
- 1 cup whole buttermilk
- 1½ teaspoons salt, divided
- ½ teaspoon ground black pepper
- ½ cup sliced onion
- 1 tablespoon unsalted butter, diced
- ¼ cup thinly sliced Preserved Meyer Lemon, recipe follows
- 8 fresh thyme sprigs
Instructions
- In a large, resealable plastic bag, combine chicken, buttermilk, and 1 teaspoon salt. Seal bag, and refrigerate for 4 to 8 hours.
- Preheat oven to 375°.
- Remove chicken from bag; pat dry. Discard buttermilk mixture. Place chicken in a 13x9-inch baking dish. Sprinkle with remaining ½ teaspoon salt, pepper, onion, and butter. Bake for 25 minutes. Sprinkle with Preserved Meyer Lemon and thyme. Bake until an instant-read thermometer registers 165° when inserted into the thickest part of the thigh, about 25 minutes more. Spoon pan juices over chicken before serving.
Louisiana Cookin https://www.louisianacookin.com/
Preserved Meyer Lemon
2014-12-19 03:50:18
Serves 4
Ingredients
- 4 organic Meyer lemons, halved crosswise
- ¼ cup kosher salt
- 2 teaspoons olive oil
Instructions
- Squeeze juice from lemons, reserving ½ cup juice. Discard seeds. In each of 2 (1/2-pint) jars with lids, layer lemon halves and salt, packing tightly. Pour ¼ cup juice and 1 teaspoon oil over each jar. Seal with lid. Refrigerate at least 4 weeks and up to 2 months, shaking jars occasionally.
- To use, rinse lemon halves. Scrape white pith, and use lemon halves as directed.
Louisiana Cookin https://www.louisianacookin.com/
