Whether you’re hosting Easter dinner for a crowd or just serving your own family, this meyer lemon mayonnaise roasted chicken will be a huge hit. No one says ham is an Easter dinner requirement. In fact, I know a lot of people who aren’t fans of pork. So we present this gorgeous, golden whole roasted chicken bursting with tangy Meyer lemon flavors.
Why Meyer lemons? You can use any lemons you’d like, but Meyer lemons offer that zippy citrus flavor with a little less tartness, allowing the chicken to be the star of the show.
Easter brunch made simple: 8-ingredient quiche Lorraine
First you smother the outside of your chicken with a mixture of mayonnaise, fresh lemon juice, and thyme for a tender-crisp skin. Then stuff the cavity with lemon quarters, pour a little white wine into the pan, and roast! It’s pretty simple for how elegant and beautiful this bird is.
So this Easter, try something different and serve up this springtime Meyer Lemon Mayonnaise Roasted Chicken recipe from Nutmeg Nanny!
Meyer Lemon Mayonnaise Roasted Chicken
Yield: 1 chicken
Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hours 10 minutes
- 1 (5 pound) whole chicken, giblets removed
- Kosher salt
- Black pepper
- 3/4 cup mayonnaise
- 3 Meyer lemon, divided
- 6 fresh sprigs thyme, leaves removed (more if desired)
- 1/2 cup dry white wine
Preheat oven to 450 degrees
Remove giblets from chicken, pat chicken dry and add to Dutch oven.
In a small bowl mix together the mayonnaise, zest and juice of 1 Meyer lemon and thyme leaves.
Liberally sprinkle the inside of the chicken cavity with kosher salt and pepper. Rub the mayonnaise mixture all over the chicken including the cavity.
Sprinkle the outside of the bird liberally with kosher salt and pepper and quarter the remaining Meyer lemons. Stuff the bird with quartered lemon and additional sprigs of thyme if desired.
Pour white wine into the bottom of the pan and add to oven.
Cook for 25 minutes at 450 degrees and lower temperature to 375 degrees. Cook for approximately an hour until a meat thermometer register 165 degrees when tested into the middle of the thigh meat.
Let the chicken rest for 15 minutes before carving to ensure a super juicy chicken.