Have you heard of a Meyer Lemon? Do you happen to know the difference between it and a regular lemon?
Well, apparently, the Meyer Lemon is a cross between a true lemon and a mandarin orange. It is more golden in color. It is slightly sweeter and not nearly as acidic as a regular lemon.
They are only available in winter through spring. So if you can get your hands on some of these babies, do it. They are a delicious citrus hybrid. A subtle lemon affair in your mouth, without the awful pucker.
I usually pounce on these at the market when I see them. However, if you cannot find them in your neck of the woods, combining the juice of a lemon and a mandarin orange will give you the same effect, for the most part.
I have used these lemons in both savory and sweet dishes. I will share with you, today, a savory concoction involving this mellowed out lemon friend.
One of my favorite kind of meals to make is the kind that I can throw into the oven and forget about for a bit. It gives me time to clean up the dinner prep mess. Help kids with homework. Fold a load of laundry. Sip a glass of wine. Take a bubble bath…(okay, the bubble bath never happens).
And, because in about three short months it is going to be too hot here in Arizona to keep the oven on for long periods of time without heating up the house, I must take advantage of these types of recipes now. As soon as the temperature soars to the one hundred degree mark, my husband officially bans me from pressing that pretty little “Bake” button on my oven.
Instead, he will be insisting on taking full advantage of his fancy new grill that he just built in the backyard.
So, with only six ingredients, this truly is the Easiest Gluten Free Meyer Lemon Roasted Chicken Recipe. It comes together in no time and it is a hands-down kid favorite in our house. It is also perfect if you are dealing with food allergies – it is gluten free, dairy free, egg free, nut free, soy free.
And because the Meyer Lemons add such a nice burst of citrus to the skin and the meat of the chicken, you may just find it really hard to resist eating all of that finger-licking crispy skin.
Easiest Meyer Lemon Roasted Chicken Recipe
Gluten Free, Dairy Free, Egg Free, Nut Free
3 Meyer Lemons (regular lemons mixed with mandarin oranges will also work if Meyer Lemons Not available)
3 Tablespoons Extra Virgin Olive Oil (preferably Organic)
1 teaspoon Celtic Sea Salt
3 Garlic Cloves, minced
1 teaspoon Italian Seasoning
4 Chicken Leg Quarters, skin on (preferably Free-Range and Organic)
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. Squeeze the juice from one of your lemons into small bowl. Add Olive Oil, Sea Salt, Minced Garlic, and Italian Seasoning to bowl and mix together to form a paste.
3. Slice second lemon into thin rounds. Pat Chicken Leg Quarters dry. Place on prepared baking sheet.
4. Gently slide fingers under skin of chicken legs and separate from the meat, taking care not to tear the skin. Add a spoonful of the Olive Oil mixture from step 2 under the skin and massage from the outside to spread mixture underneath. Then, slide 1 – 2 sliced lemon rounds under the skin. Repeat on all four of your leg quarters.
5. Spread remaining Olive Oil mixture evenly over the top of the skin of each Leg Quarter. Place in preheated oven and bake for 30 minutes.
6. Remove pan from oven and place 2 slices of the thin lemon rounds on top of each piece of chicken. Place pan back in oven and continue cooking for 15 – 20 minutes longer, or until internal temperature of meat reaches 170 degrees.
7. Cut third lemon into wedges and serve as a garnish with the chicken.
Note: This chicken goes especially well with this Vegan Asparagus Leek Risotto from the Gluten-Free Goddess. I add the zest from these lemons to the risotto for a nice garnish and tie-in to the chicken.
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