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Meyer Lemon Sheet Pan Chicken is an easy to make sheet pan dinner that’s both nutritious and delicious! Chicken thighs are cooked to tender perfection alongside sweet, yet tangy meyer lemons, baby potatoes, and plenty of flavorful seasonings.
What the heck is a meyer lemon?!
It’s actually a hybrid between a citron and a mandarin that’s originally from China. If you’re asking yourself if there’s any real difference between a meyer lemon and a plain one, YES there most certainly is! Meyer lemons have a natural sweet, almost floral aroma and flavor that sets them apart from the regular lemons you’re used to.
That unique flavor is what makes this dish really pop in ways that other lemon chicken recipes don’t. While I still love all my lemon chicken recipes, this one’s currently at the top of my list because of how different, yet simple it is! Combined with the array of bold spices and seasonings I toss into the mix, the meyer lemon flavor shines through but doesn’t overpower the other ingredients at play.
You gotta be quick though. Meyer lemons have a short season and once they’re gone, they’re hard — nearly impossible — to find until the following season…unless that is, of course, you have a Meyer lemon tree in your backyard.
Why make this Meyer Lemon Sheet Pan Chicken?
This recipe checks a few more of my favorite boxes – it’s a relatively quick, very easy, and budget friendly sheet pan meal! I absolutely love when I can toss all of my ingredients onto a tray and have a well rounded meal in my oven. It saves time from having to worry about side dishes and all that jazz. Plus, the chicken thighs and potatoes cook well at the same rate and always end up perfect!
Ingredients for Meyer Lemon Sheet Pan Chicken
- Chicken thighs – They should be boneless and skinless.
- Meyer lemons – You’ll need the zest from two lemons and another two cut into slices.
- Olive oil – Avocado oil also works.
- Thyme – Use fresh, not dried thyme for an added aromatic element.
- Garlic – Fresh or pre-minced garlic both work.
- Honey – Try to find some good quality honey for real flavor and not just sugary sweetness.
- Salt – Just a pinch.
- Smoked paprika – You can use plain paprika, but the slight smoked flavor this adds is delicious.
- Coriander – This adds warmth and a touch of spice.
- Black pepper – Freshly ground is best!
- Baby potatoes – They’ll need to be cut into halves or thirds.
- Red onion – Red onions have the most potent onion flavor that compliments this dish.
- Parsley – Fresh parsley to garnish, of course!
How long should I marinate the chicken thighs?
No need to wait overnight for this easy recipe! The chicken thighs just need to marinate for about 30 minutes to an hour prior to cooking.
How do I know when the chicken thighs are fully cooked?
If you’re a little nervous about your chicken, you can always check the temperature to make sure it’s safe to eat. Insert your meat thermometer into the thickest part of a chicken thigh. If it reads 165°F or higher, it’s finished cooking.
How do I store leftovers?
I would store them in an airtight container for up to five days in the refrigerator.
When reheating, to retain the moisture, cover your dish with a damp paper towel.
Nothing goes together quite like lemons and chicken!
Honey Butter Lemon Chicken with Asparagus
One Pot Garlic Lemon Chicken Orzo
Skillet Lemon Garlic Chicken with Rosemary
Meyer Lemon Sheet Pan Chicken
Equipment
Ingredients
- 6 boneless, skinless chicken thighs, about 1.25 pounds
- Zest from 2 meyer lemons
- 3 ½ tablespoons olive oil, divided
- 1 tablespoon (7 g) fresh thyme leaves
- 6 cloves minced garlic
- Juice from ½ meyer lemon, about 2 teaspoons
- 2 teaspoons honey
- ¾ teaspoon kosher salt
- ¾ teaspoon smoked paprika
- ½ teaspoon dried coriander
- ½ teaspoon black pepper
- 1 pound (454 g) baby potatoes, sliced in half or thirds
- 1 small red onion, sliced
- Salt and pepper
- 2 meyer lemons, cut into slices
- Chopped parsley, to garnish
Instructions
- In a bowl, combine the lemon zest, meyer lemon juice, thyme, garlic, 2 tablespoons of olive oil, honey, salt, paprika, coriander and black pepper. Add the boneless skinless chicken thighs and toss them in the mixture. Refrigerate and marinate for 30-60 minutes.
- Preheat your oven to 400 °F (204 °C). Toss your potatoes and sliced red onion in the remaining oil and a pinch of salt and pepper. Lay them on a sheet pan along with the marinated chicken thighs. If possible, place potatoes sliced side down on the pan. Arrange the sliced lemons around the pan.
- Roast your chicken and potatoes in the oven at 400 °F (204 °C) for 30-35 minutes, until the chicken is golden and reaches at least 165 °F (74 °C) and the potatoes are tender.
- Top with chopped parsley and enjoy!
Notes
I recommend slicing the potatoes in halves or thirds lengthwise so they aren’t too thick. This will help them cook quickly.
Hey Julie! Sorry to ask an annoying substitute question, but I am thinking of putting this on my meal plan for the week, but it would fall the day after we have pot roast w/ potatoes in it. I was thinking instead of the potatoes in this sheet pan recipe I’d do broccoli or asparagus. Do you think they need to cook the whole time with the chicken? Or should I bake the chicken for 10 min or so before adding them? My gut feeling says asparagus would only need 20 ish min. Broccoli could maybe cook the whole time…
Either way this recipe sounds delicious! I much prefer the flavor of chicken thighs over breasts.
Hi Erin :) not annoying at all and great question. I would definitely only bake the asparagus at 15-20 minutes since it’s high temp (400 degrees) and the broccoli can go for 20 minutes too (depending on how done you like your broccoli). I would probably put them on the sheet pan the last 20 minutes of the chicken cooking so the veggies aren’t cold by the time the chicken is done.