Honey and Meyer Lemon Pepper Roasted Chicken with Brown Gravy
Simple to prepare but complex flavor. I love the zingy flavor of Meyer Lemons and they bring out the best in a roasted chicken!
Ingredients
- 1 whole organic chicken
- 3 Meyer lemons
- 1/4 cup honey
- 1/8 cup avocado oil
- 1 tbsp pepper
- 1/2 tsp garlic
- 1 tsp salt
- Gravy optional
- 1 1/2 to 2 cups broth
- flour or gluten free flour to make rue for gravy
Instructions
- Zest 2 of the lemons, then juice reserving both zest and juice.
- Mix the juice, zest, honey, oil, pepper, garlic, and salt together in a small bowl.
- Slice the third lemon.
- Dry and truss chicken, then salt well.
- Preheat skillet with just a bit of oil in the bottom.
- Put chicken in skillet, pour mixture over chicken and place slices of 3rd lemon on top.
- Bake at 350 for 1 hour or until internal temperature reaches 165 degrees, checking to make sure it doesn't get too brown on top. (cover if necessary to prevent overbrowning)
- Let rest 10 minutes after removing from oven.
- Remove chicken from skillet onto a carving board to carve.
- Heat liquids left in skillet over medium heat, add 2 tbsp flour stirring to combine well, continue stirring as it thickens, when you have a rue, slowly add broth while whisking carefully until your gravy thickens up to the desired consistency.
Notes
A meat thermometer takes the guesswork out of cooking meat, I can't recommend one highly enough.
For gluten free gravy, use rice flour in the rue.
Tried this recipe?Let us know how it was!