Meyer Lemon & Blood Orange Roast Chicken

I love Meyer Lemons and look forward all year to their availability. I do not care for oranges and never eat them, but for some reason, I do like blood oranges – at least to cook with – I have yet to eat one raw. Yesterday, I was lucky enough to find both at Sunny Farms.

I decided to roast chicken covered in slices of Meyer lemons – sounds good, right?! At the last second I added blood orange segments and I cannot tell you how amazing this dish turned out. Not to mention, my house smelled divine the entire time it was in the oven. The fruit caramelized and was so delicious with the chicken. This dish turned out better than I anticipated and I will definitely make it again. And again.

Next time I might sprinkle it with something green, maybe a little fresh thyme or parsley…

meyer lemon roast chicken


3-4 chicken thighs (breasts would work too)
2 Meyer lemons, washed and thinly sliced
1 blood orange, peeled and segments separated
Sea salt

For the sauce

1/4 cup olive oil
1/4 cup fresh squeezed lemon juice
2 tablespoons stone ground mustard
1 clove garlic, minced
3 tablespoons local raw honey


Preheat the oven to 475 degrees F.

Whisk together the sauce ingredients and set aside.

Place the chicken pieces in a baking dish and sprinkle liberally with sea salt. Cover the chicken completely with slices of lemon and orange segments, and then pour the sauce over the chicken pieces.

Bake the chicken for 35-45 minutes. Check in the last 10 minutes and spoon cooking juices over chicken if need be.

Serve the chicken topped with the hot lemon and orange slices.

Meyer lemon and blood orange roast chicken

Have a bigger family or guests for dinner? Simply use a bigger roasting pan and increase ingredient quantities to compensate for additional pieces of chicken.



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