Broiled Chicken with Herbs De Provence and Meyer Lemon

For many years I lived in an apartment with no backyard.  I was always so jealous of friends that could grill during the warmer months.   Now that I have a barbecue we use it pretty often, but on some days it’s just too hot to be outside.  It’s been around 100 degrees for the past couple of days, definitely too hot for the grill.  With this dish you can still get the grilled taste while never leaving the comfort of your air conditioner.  

If you know me, you know I love lemons and put them practically in anything and everything I can.   Last night, I used Meyer Lemons for the chicken.  They are a cross between a lemon and an orange but have a thinner skin and are more fragrant than a typical lemon.  You can tell them apart from regular lemons because they are smoother and slightly more orange in color.  They taste sweeter and are less acidic, so they’re perfect for this dish because we are cooking and eating the skin of the lemon.  Even though the skin is sweeter it may still have a slightly bitter taste so you don’t have to eat it if you don’t want to, but I love it. I added sliced garlic, herbs de provence (which are great on any grilled meat or fish), salt and butter.  It’s an easy dish that comes together in about 30 minutes.  While the chicken was cooking in the oven, I threw together a simple salad of romaine lettuce, heirloom tomatoes, and roasted and salted pepitas. 

Note: This is one of those recipes that is somewhat based on taste.  The amount of herbs, butter, salt, pepper etc.. you use is really based on what you like.  Try it a couple of times and see what works best for you. I gave you some measurments as a guideline. 

Broiled Chicken 

Ingredients: Serves 4 adults 
10 pieces of chicken (5 thighs, 5 legs) 
1 meyer lemon (juice and skin sliced into strips) 
about 4 cloves of garlic, sliced 
about 2 tablespoons butter 
Extra Virgin Olive Oil 
Herbs de Provence 
Kosher Salt and Pepper


1.  Preheat the broiler.  Line a sheet pan with foil and sprinkle with olive oil.

2.  Place chicken on sheet pan and sprinkle on top with a little more olive oil.

3.  Season with salt, pepper,  and herbs de provence to your liking.

4.  Slice the lemon in half and squeeze the juice all over the chicken.

5.  Once you’ve squeezed all the juice out of the lemons.  Slice each half in half, lay flat and slice in to strips.  Sprinkle the strips over the chicken.

6.  Slice garlic cloves in half and spread on baking sheet.

7.  Place a little pat of butter over each piece of chicken.

8.  Place the sheet pan in the middle of the oven and broil for about 25 minutes or till juices run clear and chicken is cooked through, (you don’t want the chicken too close to the broiler or it will burn before it cooks).  Turn once while cooking.

9.  Serve with salad.

1 comment:

  1. Great recipe. I can't wait to cook it with my wife when she comes back home.