Lemon-Roasted Chicken - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Lemon-Roasted Chicken

Prep Time: 1 Hour

Yields: 4 Servings


1 (3–4 pound) whole chicken, cut into 8 pieces

¼ cup thinly sliced Preserved Meyer Lemon (see recipe below)

1 cup whole buttermilk

salt and black pepper to taste

granulated garlic to taste

½ cup sliced yellow onions

3 tbsps butter, chipped

8 fresh thyme sprigs


In a large, plastic zipper bag, combine chicken pieces and buttermilk then season to taste using salt, pepper and granulated garlic. Seal bag then refrigerate 4–8 hours. Preheat oven to 375°F. Remove chicken from bag then pat dry, discarding buttermilk mixture. Place chicken in a 9” x 13” baking dish and sprinkle with onions and butter chips. Season to taste with salt, pepper and granulated garlic. Bake 25 minutes. Remove and sprinkle with Preserved Meyer Lemon and thyme. Bake an additional 25–30 minutes or until a digital thermometer registers 165°F when inserted into the thickest part of the thigh. Remove from oven. Place chicken onto a decorative serving platter and spoon pan juices over chicken before serving.

Preserved Meyer Lemons

Prep Time: 4 Weeks

Yields: 2 (½-pint) Jars


4 organic Meyer lemons, halved crosswise and divided

¼ cup kosher salt, divided

2 tsps olive oil, divided


Squeeze juice from lemons, reserving ½ cup juice. Discard seeds. In each of 2 (½-pint) jars with lids, layer lemon halves and salt, packing tightly. Pour ¼ cup reserved lemon juice and 1 teaspoon oil over lemons in each jar. Seal tightly with lid. Refrigerate at least 4 weeks and up to 2 months, shaking jars occasionally. To use, remove and rinse lemon halves. Scrape white pith and use lemon halves as directed.
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