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.

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Molly McConn