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+ servings

Meyer Lemon Blood Orange Mustard Glazed Roast Chicken

The sauce that forms is exquisite. You can eat the lemon slices and the flesh of the blood oranges ~ delicious!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4


  • 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


  1. Preheat oven to 425 degrees.
  2. 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.
  3. 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.

Recipe Notes

Adapted from The View from Great Island