Roasted Meyer Lemon Chicken
Roasted Meyer lemon chicken is a one pan recipe that bakes right in the oven for an easy weeknight dinner that is still special enough for entertaining. Roasting the chicken thighs and Meyer lemon slices together gives the dish a unique texture you will love!
Every winter, my husband harvests the Meyer lemons from our patio lemon tree and my kitchen is inundated with those gorgeous yellow fruits. I'm always looking for new ways to use them in recipes and this roasted Meyer lemon chicken is one of my absolute faves!
Tender and juicy chicken thighs are roasted in the oven with a Meyer lemon, garlic, and shallot mixture that gives a bright, citrusy zest to every bite.
As the lemons roast, they become even more sweet and tender. Did you know the rind of a Meyer lemon is completely edible?! You can eat every last bit on your plate!
Why This is the Best Recipe
- Incredible Flavor: Meyer lemons add a unique sweet-tart taste that is a delicious variation beyond basic roasted chicken.
- Easy and Effortless: Just a handful of ingredients and a quick prep time make this an ideal meal for busy nights.
- Versatile: This dish pairs well with many sides. The lemony pan juices make a delicious sauce for spooning over a starchy side like pasta or rice.
Ingredients
You only need a few simple ingredients to make this budget-friendly dinner:
- Meyer Lemons: We use the fresh Meyer lemons from our patio lemon tree. If you can't find Meyer lemons at the store, you can substitute regular lemons but the dish will be more tart.
- Boneless, Skinless Chicken Thighs: Chicken thighs hold up well to the longer roasting time of this dish. If you want to substitute chicken breasts or tenders, you won't be able to roast the lemons quite as long so they may not get that same char as seen in the photos below.
- Shallot: I love the mild flavor of shallots, if you want you can substitute a regular onion.
- Minced Garlic
- Olive Oil
- Kosher Salt and Black Pepper
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Prep the Lemons
In a small mixing bowl, combine the Meyer lemons, olive oil, shallot, and minced garlic. Stir to coat the lemon slices evenly.
Arrange the Chicken
Spray a roasting pan with cooking spray and arrange the chicken thighs in the pan.
Season both sides with salt and pepper, then place them with the undersides facing up.
Spoon the lemon mixture evenly over the chicken thighs. Scrape all the juices from the bowl over the top with a spatula.
Baking Instructions
Preheat the oven to 425°F. Place the pan in the oven and cook for 20 minutes. Then, turn the chicken over and rearrange the Meyer lemons on top.
Continue roasting for another 15-20 minutes, or until the internal temperature reaches 175°F at the thickest part.
Make Ahead Tips
- Storage: Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm leftovers in a 350°F oven for 10 minutes or until heated through. You can also reheat in a skillet over medium heat with a splash of Chicken Broth to keep it juicy.
Serving Suggestions
When I make this roasted Meyer lemon chicken, I love to serve it very simply on a bed of herb butter rice with a side of roasted green beans.
There are several other easy menu variations it would pair well with if you're looking for something different.
Try a batch of my oven roasted mini potatoes, they could cook in the oven along with the chicken.
Otherwise, if you're in the mood for pasta you could do a double-lemon approach and serve it on top of my creamy lemon garlic pasta or pair it with my goat cheese pasta with baby spinach.
More Easy Chicken Recipes
Looking for more easy chicken recipes for tonight's dinner? Here are a few of our family's favorites:
📖 Recipe
Roasted Meyer Lemon Chicken
Ingredients
- 2 meyer lemons sliced 1/4-inch thick
- 1 tablespoon olive oil
- 1 shallot sliced
- 1 teaspoon minced garlic
- 6 boneless, skinless chicken thighs
- Kosher salt and black pepper to taste
Instructions
- Preheat the oven to 425°F.
- Add the sliced meyer lemons to a small mixing bowl. Add the olive oil, chopped shallot, and minced garlic. Stir to coat the lemon slices.
- Spray a roasting pan with cooking spray and add the chicken thighs to the pan. Sprinkle the salt and pepper over both sides of the chicken and turn them so the undersides of the thighs are facing up.
- Spoon the lemon slices evenly over the chicken. Scrape all the juices from the mixing bowl over the chicken with a spatula.
- Roast the chicken for 20 minutes. Turn the chicken thighs over and rearrange the lemon slices on top. Continue to cook for another 15 - 20 minutes or until the chicken thighs are 175°F at the thickest part of the meat.
- NOTE: The roasted meyer lemon slices will be quite tender and the entire slice is completely edible. Unlike a traditional lemon rind, a meyer lemon rind is quite palatable.
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