Meyer Lemon Roasted Chicken.
Hello beautiful!
We’re eating the best lemon chicken this Monday because it’s the ultimate Monday meal. Comforting and hearty and fantastic.
THIS CHICKEN.
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.
And!
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!
Garlic goat cheese mashed potatoes or bacon wrapped asparagus are the business too. Basically, you can’t go wrong.
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!
Here a video on the best lemon chicken too!
Meyer Lemon Roasted Chicken
Ingredients
- 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
Instructions
- 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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I appreciate you so much!
Super unreal.
93 Comments on “Meyer Lemon Roasted Chicken.”
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omg omg omg omg i’ve been waiting for this recipe ever since you did a teaser on ig and it’s everything i wanted it to be and more!!! meyer lemons are the best!!!! honestly trying it this week and cannot wait. xo
WOOHOO! xoxoxo
This looks amazing, and totally up my street! You very rarely see Meyer Lemons here in the UK, but they sometimes crop up at Borough Market or in Whole Foods, so while I may try it with regular lemons, I’ve bookmarked this for the next time I see them!
you can definitely use regular lemons! :)
Oh my goodness, this looks scrumptious!! I’m putting it on my menu for next week!!
thanks ashlyn!
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Meyer lemons are one of those things that because I rarely find them in the store I feel like ohmygosh I have to buy these, but I’ve been staring at a bag of them in my fridge for what seems like weeks now with no idea what to do with them. This chicken is perfect and I’m really excited to make it tonight!
i get that way with them too, haha! thanks kelly!
My grandma make a roasted chicken + potatoes dish exactly like this and it is what I request every year on my birthday. Roasted lemons are so good.
agree! xo
I have to tell you, I’ve made one of your ” roasted chicken thigh recipes” as one of my go-to recipes.
This one will just be added to the recipes of yours taped to the inside of my spice door.
Chicken thighs are so versatile….. go chickens!
i’m so glad!! thank you alicia! xo
Yum!!! My go to for baking chicken is lemon and rosemary so this sounds right up my alley! Hoping to find some Meyer lemons because they are GORGEOUS and look delicious!
thanks anna! xo
Just put mine in the oven, so pretty but I used boneless, skinless thighs. Will that change the cooking time?
I would check on them after 25 minutes – they may be done a little sooner!
Thanks! 35 minutes was actually perfection for me even though they were skinless. Such a lovely dish thanks again!
so glad! xo
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I have a Meyer lemon tree in my backyard that is just loaded down and I never know what to do with them. I’ll have to give this a try.
so jealous!! i want one!
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Looks delish! Can’t wait to make!
What is your go to brand of olive oil?? Thank you!!
thanks jessica! i only use delallo extra virgin olive oil! they are a local company to me, but their products are sold in grocery stores all over.
Meyer lemons – yum!! I use them to make Limoncello (Giada has a great recipe) but this looks fab. I can’t wait to try it!
This looks incredible. I’m not a fan of dark meat chicken, so how would I adjust the cooking time if I used boned-in breast? I actually have a Meyer Lemon salad dressing from Wild Thymes. What if I marinated the chicken or roasted baby potatoes with it? Would love your feedback. Thank you.
Yum!!! Definitely putting it on my dinner menu next week! I LOVE chicken thighs. Sometimes I pan sear them and cook in my cast iron pan and they get soooo crispy. The flavor is unreal! So easy + inexpensive too :) Can’t wait to try in the oven with added garlic and lemon.
These look so good!! This is my kind of chicken. Easy and flavorful. I live in a tiny town, so regular lemons will have to do ;)
This is one of our favorite recipes! Fantastic flavor
Our new favorite recipe. Can’t wait to make again! Thank you for sharing. Xoxo, K&E
Can’t wait to make this! Going to try with bone-in chicken breasts as my family aren’t fans of chicken thighs. Love all your recipes!!
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Found this in my email box yesterday morning, and made it last night. It was so good! Love the seasonings, and the chicken thighs came out so moist. Since I am cooking for two, I cut it in half. The only mistake I made was not using more lemons, We practically fought over who got the lemon slices, I should have added more. I will make it again soon, while Meyer lemons are still available, and I will roast more lemon slices with it.
I guess I could just roast lemon slices by themselves, couldn’t. I? Seems like they would be tasty with other things.
This dish was amazing — restaurant quality and full of flavor. My teenage boys loved it.
Me and family really liked this! It was a hearty meal. :) I substituted oregano leaves fot mint leaves. But still yum!
I made this chicken last night and it was AMAZING! My husband is not a lemon fan in general, but he absolutely loved this too. I had to broil the chicken for a few minutes at the end to get the skin crispy, but that could have been because I didn’t do a good enough job drying the chicken beforehand or maybe I put on too much oil. I’m thinking about using the seasoning blend on wings for the Super Bowl. Also, as a new mom, I REALLY appreciated how quickly this came together and how I had most ingredients on hand. Plus, it’s healthy and paired perfectly with some steamed veggies (doused in butter to make them extra healthy)!
I can NEVER have enough recipes with meyer lemon!
I always grab a bag of Meyer lemons when I see them and was waiting to decide how to use them. This recipe has inspired me to have a casual dinner party! I’m not worried it won’t be delicious, with all those flavors how can you go wrong! Thank you!!
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This was so, so delicious! Intensely flavored, a tiny bit spicy, lemony goodness! I couldn’t find Meyer lemons so I used regular ones, couldn’t tell if it made a difference. The only thing I’ll do differently next time is make *more*!
SO. GOOD. Definitely keeping this one in rotation!
Adding this recipe to my rotation! I omitted the rosemary because I’m not a big fan and it still turned out delicious. My husband also loved it. It’s an easy weeknight meal that tastes like I spent hours on it.
We loved this! So nice to have a recipe to use our Meyer lemons. I only had fresh rosemary and it melded in perfectly with the dried spices. It was a big hit with everyone. Thank you!
So delicious!!! The flavors were out of this world! I paired with roasted Brussels and Mashed potatoes. Thank you Jess!
This was SO good! Like others have said – I love that I had pretty much everything on hand and it was super fast to get in the oven and then hands-off. And we all loved it! (Well, 3 adults & 2/3 kids, which is about as good as it gets around here!) I did it with regular lemons but will definitely try it again with Meyer lemons (probably this week, haha!). My parents used to have a Meyer lemon tree in their yard when they lived in FL – we miss it!!
This dish was amazing , I cooked it for my wife and girls.
It will be one of our go to dish!!!
Next time, I think I will let the chicken marinate in the seasoning mixture. ; ))
Yummm!!!!!!!!!! , SOooo Good!!!!
Thank you!!
C
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This was delicious! Made it with chicken breasts and the skin came out perfect. I cut the cooking time down a bit. My lemons burned a little bit but they still came out great.
Made this with boneless chicken breasts- i thought it was fery dry- needs some juice
the recipe as written is made with chicken thighs – not chicken breasts. when made as written with the correct ingredients, it’s not dry.
Great recipe. Chicken was very moist and the flavors are great. Used regular lemons and it tasted great. Easy to make and will try it for an upcoming party where i need something substantial to cook, with minimum effort
I’m making with skinless, boneless simply because it’s what I have on hand and cannot wait to try this! I’m also going to try using Valley lemons (Deep South Texas) from the tree my grandparents gave me 20 years ago. so glad I grabbed several from my parents house the last time I was there!
This stuff is amazing. Pretty much if I’m cooking for guests it’s your recipes, but this blew us all away! I had to comment. One guest told me “don’t be angry but I have to have thirds!” He wasn’t the only one either. It’s so delicious.
Make it! Make it! Make it!
Even if it’s only for yourself, you’ll be glad to have an entire pan full.
(The only had skinless at my shop, but they were wonderful. Some how crispy and tender and the same time!)
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Really delicious! Didn’t have rosemary so I omitted it and I also didn’t include fresh oregano. Otherwise, followed directions exactly. So moist and flavorful. I made this for my husband for Easter dinner and paired with roasted redskin potatoes and a green salad. Cook time for us was closer to 50 minutes and it was just perfect.