Meyer Lemon Sheet Pan Chicken
Chicken thighs are cooked to tender perfection alongside sweet, yet tangy meyer lemons, baby potatoes, and plenty of flavorful seasonings.
Servings: 4
Equipment
Ingredients
- Zest from 2 meyer lemons
- Juice from ½ meyer lemon about 2 teaspoons
- 1 tablespoon fresh thyme leaves
- 3 ½ tablespoons olive oil divided
- 6 cloves minced garlic
- 2 teaspoons honey
- ¾ teaspoon kosher salt
- ¾ teaspoon smoked paprika
- ½ teaspoon dried coriander
- ½ teaspoon black pepper
- 6 boneless, skinless chicken thighs about 1.25 pounds
- 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.Zest from 2 meyer lemons, Juice from ½ meyer lemon, 1 tablespoon fresh thyme leaves, 6 cloves minced garlic, 2 teaspoons honey, ¾ teaspoon kosher salt, ¾ teaspoon smoked paprika, ½ teaspoon dried coriander, ½ teaspoon black pepper, 6 boneless, skinless chicken thighs, 2 tablespoons Olive oil
- 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.1 pound baby potatoes, 1 small red onion, Salt and pepper, 2 meyer lemons, 1 ½ tablespoons Olive oil
- 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.
I recommend slicing the potatoes in halves or thirds lengthwise so they aren’t too thick. This will help them cook quickly.
Nutrition
Serving: 1 serving | Calories: 429 kcal | Carbohydrates: 28 g | Protein: 36 g | Fat: 19 g | Saturated Fat: 4 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 11 g | Trans Fat: 1 g | Cholesterol: 161 mg | Sodium: 596 mg | Potassium: 977 mg | Fiber: 4 g | Sugar: 5 g
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