Meyer Lemon Roast Chicken
Bronzed skin, herb-laced butter, and a pan sauce you'll want to drink with a spoon.
Ingredients Check to scale
2020 Premier Cru Chablis or Sancerre Blanc
Step-by-Step Culinary Method
Dry-Brining & Cavity Aromatics
Pat chicken dry inside and out with paper towels. Season generously with salt 2 hours prior. Stuff cavity with halved lemon, garlic head, and fresh herbs.
Herb Butter Under Skin
Mix softened butter with chopped thyme and Meyer lemon zest. Gently separate skin from breast and thighs with fingers; spread butter evenly underneath.
High-Heat Roasting
Place in a heavy preheated cast-iron skillet. Roast at 215°C (425°F) for 50–60 minutes until skin is deeply golden and thigh internal temp reaches 74°C (165°F).
Deglaze the Golden Pan Jus
Rest chicken on a carving board for 15 minutes. Deglaze skillet over low heat with white wine and Meyer lemon juice, whisking up golden brown bits.
How to Guarantee Michelin-Level Texture
"Meyer lemons are a hybrid of lemon and mandarin orange, providing natural floral sweetness that caramelizes the pan drippings."
Master This Technique in Real Time
Unlock our DRM-protected HD video lesson with close-up camera angles on folding, temperatures, and plating.
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