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/

2016-12-02T10:35:20+00:00

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