#meyer lemon
Tarragon, Garlic & Meyer Lemon Roast Chicken
Happy weekend Tumblrs. I made this yummy chicken yesterday. This was sweet, tangy and amazingly delicious. This is a perfect weekend dish. You can make it for dinner today, and have leftovers for sandwiches and tacos tomorrow. That makes life easy.
Here’s how I made this: Chop tarragon, rosemary, cilantro, parsley, thyme, and 4 large garlic cloves. Mix with Meyer lemon zest, softened butter, a bit of olive oil, salt and pepper and the juice from the lemon. Rub it all over chicken, add more salt and pepper. Put the lemon halves inside along with a cut up onion and herb stems. Add a little white wine or water to the bottom of the roasting pan, ¾ cup or so. Roast at 350 for 1.5 to 2 hours until cooked to 165 degrees in thickest part of the thigh.
The herbs and citrus I used for this dish were from our back yard. The heirloom onions are growing in the front yard. The Meyer lemons are so good this year, and they’re all over our neighborhood. I love citrus season. Vegetable gardening in the winter is easy and delicious. I need to get out there and plant some more seeds while it’s still cold out. Peas, favas, and more greens and shallots are some of the things lacking in my garden just about now. But we do have massive amounts of arugula, rosemary, strawberries, lots of Meyer lemons and leeks and onions. The blueberry plants are starting to flower, I might plant a couple more of those. I also cut back my thornless blackberry and am hoping for a good harvest this spring. Our apple tree still has apples and they are delicious.
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