Meyer Lemon Blood Orange Glazed Roast Chicken is so easy to make, you’ll want to include this in your weeknight cooking repertoire. Any citrus fruit can be used in this no-fuss meal.
A few weeks ago, the twins went off to a winter retreat with our church. I really missed them and our house was eerily quiet, giving me a glimpse into what next fall will be like when they both leave for college.
When they bounced through the door Sunday just before dinnertime, all was abuzz again. Not only was I thrilled they were back safe and sound, but they were too. They had a great time, but apparently, there was not much to eat (at least not enough to feed two hungry teenage boys!).
It was good for my kids to spend a few days away from my kitchen – they gained a whole new appreciation for the food that I lovingly prepare for them each and every day, and they are already contemplating what life will be like next year when they are left to their own devices eating college cafeteria food.
I am equally mindful of the fact that the days are counting down before my beautiful twin boys will no longer be home for dinner each and every night. So, I pour my heart and soul into every meal that I make for them. I want them to remember Mom’s good cooking and yearn to come home to taste it again.
This Meyer Lemon Blood Orange Glazed Roast Chicken that I made was one of those special dinners that I threw together last minute. I had spotted it on Pinterest and made a mental note of it as I had Meyer lemons and blood oranges in my refrigerator.
You can actually eat the rinds of Meyer lemons, so the idea of caramelizing them and roasting them was especially appealing. The lemons and oranges combine with the cherry mustard and maple syrup to create a beautiful sauce and glaze for the roast chicken. My boys had picked up some Michigan cherry mustard on their road trip in the fall to Ann Arbor, and I’ve been staring at this little jar for a while. No better time to break it out than the present.
This recipe comes together easily and is pretty no-fuss other than basting the chicken to get a nice glaze on it. And don’t worry if you can’t find Meyer lemons or blood oranges. You can make it with regular lemons, clementines or tangerines. The one pictured below is made with mandarinquats that Frieda’s sent me, a citrus fruit that’s a hybrid of mandarin oranges and kumquats.
Meyer Lemon Blood Orange Mustard Glazed Roast Chicken
- 3 pounds chicken parts I used drumsticks
- 3 Meyer lemons
- 1 blood orange
- 1/4 cup extra virgin olive oil
- 1/4 cup Limoncello lemon liqueur
- 2 tablespoons cherry mustard or stone ground Dijon mustard
- 2 tablespoons maple syrup
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- salt and fresh ground pepper
- Preheat oven to 425 degrees.
- Place chicken in a large bowl. Squeeze enough juice from two Meyer lemons to yield 1/4 cup. Slice remaining Meyer lemon and blood orange into 1/4 inch slices and set aside. Pour lemon juice, olive oil, Limoncello, cherry mustard and maple syrup on top of chicken. Season with rosemary, thyme, salt and pepper. Toss gently to coat chicken well.
- Place chicken in single layer on parchment paper lined baking sheet. Place sliced lemons and oranges on and around chicken pieces. Bake for 20 minutes; remove from oven and turn chicken over, basting with sauce. Return to oven and bake another 10 minutes. Remove from oven and baste with sauce. Turn oven up to 475 degrees and return chicken to oven; continue baking 5-10 minutes until chicken is nicely browned.
Adapted from The View from Great Island