Roast Chicken with Preserved Meyer Lemon

Roast Chicken with Preserved Meyer Lemon
Roast Chicken with Preserved Meyer Lemon

This Roast Chicken with Preserved Meyer Lemon makes for an elegant weeknight meal.

Roast Chicken with Preserved Meyer Lemon
Serves 4
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Ingredients
  1. 1 (3.75-pound) whole chicken, cut up
  2. 1 cup whole buttermilk
  3. 1½ teaspoons salt, divided
  4. ½ teaspoon ground black pepper
  5. ½ cup sliced onion
  6. 1 tablespoon unsalted butter, diced
  7. ¼ cup thinly sliced Preserved Meyer Lemon, recipe follows
  8. 8 fresh thyme sprigs
Instructions
  1. In a large, resealable plastic bag, combine chicken, buttermilk, and 1 teaspoon salt. Seal bag, and refrigerate for 4 to 8 hours.
  2. Preheat oven to 375°.
  3. 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
Serves 4
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Ingredients
  1. 4 organic Meyer lemons, halved crosswise
  2. ¼ cup kosher salt
  3. 2 teaspoons olive oil
Instructions
  1. 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.
  2. To use, rinse lemon halves. Scrape white pith, and use lemon halves as directed.
Louisiana Cookin https://www.louisianacookin.com/

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