Meyer Lemon Roasted Chicken with Olives

By Molly McConn
Meyer Lemon Roasted Chicken with Olives

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Meyer Lemon Roasted Chicken with Olives

Meyer Lemon Roasted Chicken with Olives

Serves 4-6

Meyer Lemon Roasted Chicken with Olives

By Camille Styles


1 full chicken (cut up) or 4 thighs & 4 drumsticks—all bone-in, skin-on.

1 tsp Turmeric

1 tsp Paprika

1 tsp Cumin

1 tsp Salt

8-12 small potatoes (cut in halves)

8 carrots (peeled, washed, and cubed)

1 large yellow onion (sliced)

2 Meyer lemons: 1 juiced and 1 cut up (Meyers are preferable for their thinner skin, but any variety would do)

Can of chicken broth (you'll need 1/4 can)

Cup of green olives

4-6 cloves of garlic

Salt & pepper to taste


Preheat oven to 300 degrees.

Heat oil in cast-iron brainer (or oven-safe skillet).

Season chicken with mixture of turmeric, paprika, cumin, and salt

Sear chicken until golden brown on both sides, starting skin-side down.

Add potatoes, carrots, onion, lemon juice, cut-up lemon, and garlic.

Add broth and green olives, and season with pepper.

Cover and place in oven for an hour.

Uncover and cook an additional 30 minutes.

Enjoy with torn baguette.

Comments (4)

  1. Yum! This reminds me a lot of the Gwenyth Paltrow chicken with lemons and olives – sooooooo TASTY it almost feels wrong. But it’s not!! Thanks for sharing 🙂

  2. Clever Girl Reviews says:

    This sounds great!

  3. Leôna E. says:

    I just made this for dinner. It was so delicious my husband and I were eating it out of the pot with our fingers.

    1. Camille Styles says:

      Awesome, so great to hear!! I am going to give it a try this weekend!

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