Meyer Lemon Sheet Pan Roasted Chicken
Sheet pan dinners make weeknight dinners a breeze. This Meyer Lemon Roasted Chicken is no exception. It's delicious enough for a dinner party but simple enough for any night of week!
- 1-2 lbs Bone-in Chicken Pieces of Choice
- ¼ C Olive Oil
- 1 Small White Onion Sliced
- 2 TBS Lemon Zest
- 2 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Smoked Paprika
- 1 TSP Garlic
- 1 teaspoon Thyme
- 2-3 Medium Potatoes large diced
- 2 C Broccoli or other vegetable of choice
Preheat the oven to 400 degrees and place a piece of parchment paper onto a sheet pan and set aside.
Chop the vegetables, and set aside. Use whatever you like to add with the onions. I like broccolini because it pairs well with the fresh lemon.
Combine the lemon zest, juice, olive oil and spices into a small bowl.
Coat the ingredients in the spice mixture.
Layer the sheet pan. I like to layer the ingredients in the order in which I want them to cook. I always start with the potatoes and onions. (This helps to give a good base for the chicken to sit on and adds flavor as it cooks.) Add the potatoes and onions to the pan. Cook for about 10 min.
To the potatoes and onions add the chicken thighs and cook for an additional 30-45 min.
Once the chicken reaches about 150-155 degrees is when I like to add the broccolini to the pan and cook an additional 10-15 min until the chicken reaches an internal temperature of about 165 degrees. Remove the pan from the oven and allow it to rest about 5-10 min, serve and enjoy!
- Use bone-in chicken – I know it’s more common to use bones-less skinless chicken breasts when making dinners like this. However, I tend to find that they can become dry and bland. I always prefer to use chicken thighs in the oven because they do not tend to dry out when cooked in the oven. You could use the bone-in variety of breasts, but note that those will take a little bit longer time to cook than the thighs would.
- Coat all the ingredients in the spices – Even though I will add each of the ingredients to the pan at different times, I like to season every single layer of ingredients. This allows the flavors to be over everything, so you don’t end up with bland potatoes and flavorful chicken, or vice versa.