Meyer Lemon Roasted Chicken.
We’re eating the best lemon chicken this Monday because it’s the ultimate Monday meal. Comforting and hearty and fantastic.
Oh my gosh.
So I figured Eddie would like it. But I just thought he’d… LIKE it. That’s it. Not be totally crazy over it because he doesn’t always love dishes with lemon. I’ve made some delicious ones more recently that we’ve both been into, but lemon chicken is never his go-to meal.
I was blown away when he said it was some of the best chicken he has ever had. The seasoning on top is to die for. I think he ate every last piece of chicken that night. It’s ridiculously flavorful and the lemon slices get all caramely. Can’t even get enough!
And most of the time I’m totally MEH over chicken. Unless it’s smothered in gravy.
This little seasoning blend that I threw together is so, so good! It’s nothing special – most things you probably have in your pantry right now. But the combination of these spices with some freshly grated lemon zest takes the entire thing over the top.
We almost always use boneless, skinless chicken thighs, but this time I went with regular chicken thighs (with the skin!) so the top would get a bit crispy. You can certainly use the boneless, skinless ones of course. But these… holy cow. The texture AND flavor. Yep yep.
Also, meyer lemons! Could they BE any more wonderful? This is not the first time that I’ve used them in an edible state. And what I mean by that is yes – you can eat that entire lemon slice! I’ve put meyer lemons on pizza before and made meyer lemon scones, as well as candied meyer lemons on salad and put meyer lemons in butter!
Oh. And sangria. How could I forget?
Let’s talk about sides! The obvious, like mashed potatoes or salads or rice. The traditionals, if you will. They’d be great with this. I love it with this spicy roasted broccoli or the Sicilian roasted cauliflower. These buttered rosemary smashed potatoes make for a fancy side and these mustard roasted brussels also work!
The garlic! Can’t believe I didn’t mention the garlic. On the sheet pan, I throw a few cloves and they will get all caramely too. You can actually eat one and it will kind of taste like garlic caramel. In a good way, I swear. You can mash them up and spread them on toast or something.
Same with the entire head of garlic. It’s not necessary to throw in there, but you can squeeze out the cloves and use them as you please and they are pretty much one of the best things to ever exist.
Then fresh oregano on top! It’s gives it even more flavor but let’s be honest – also makes it prettier.
The drippings in the sheet pan from the chicken, leftover olive oil and lemon juice combined are SO good. You can spoon it over the chicken to serve (a must) or also toast up a baguette and dip it through the mixture. Doesn’t that just sound like a dream?! You have to try it!
Meyer Lemon Roasted Chicken
- 1 1/2 pounds chicken thighs
- 3 tablespoons olive oil
- 2 teaspoons lemon zest
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- 4 garlic cloves, peeled
- 2 meyer lemons, thinly sliced
- 1 head of garlic
- 3 tablespoons fresh oregano
Preheat the oven to 425 degrees F. Brush a baking sheet with a drop of olive oil or mist it with olive oil. Pat the chicken dry with paper towels.
In a bowl, stir together the lemon zest, salt, pepper, basil, thyme, rosemary, garlic powder and pepper flakes.
Place the chicken on the baking sheet and drizzle it with 1 1/2 tablespoons of the olive oil. Sprinkle the seasoning mixture over top on each chicken thigh. Place the garlic cloves and lemon slices around the chicken. Slice off the top of the garlic head and rub off any excess paper on the outsides, then place the head of garlic, cloves-side up on the sheet too. Take the remaining olive oil and drizzle it over top of the seasoned chicken, head of garlic and lemons.
Roast for 35 to 40 minutes, or until the insides of the chicken reaches 165 degrees F. Remove the chicken and sprinkle on the fresh oregano. Serve!
Did you make this recipe?
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