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
Top with chopped parsley and enjoy!Marinating the chicken is optional but really helps enhance tenderness and flavor.
I recommend slicing the potatoes in halves or thirds lengthwise so they aren’t too thick. This will help them cook quickly.