Meyer Lemon Roasted Chicken.
Tender roasted chicken thighs flavored with Meyer lemon, garlic, and herbs.
Servings: 4 servings
Ingredients
- 1 1/2 pounds chicken thighs
- 3 tablespoons olive oil divided
- 2 teaspoons lemon zest from Meyer lemons
- 1 teaspoon salt
- 1 teaspoon black 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 cloves garlic peeled
- 2 Meyer lemons thinly sliced
- 1 head garlic top sliced off
- 3 tablespoons fresh oregano chopped
Instructions
- Preheat the oven to 425°F (218°C). Lightly brush or mist a baking sheet with olive oil.
- Pat the chicken thighs dry with paper towels and set them on the prepared baking sheet.
- In a mixing bowl, combine the lemon zest, salt, black pepper, dried basil, dried thyme, dried rosemary, garlic powder, and red pepper flakes.
- Drizzle 1 1/2 tablespoons of the olive oil over the chicken and rub to coat each piece, then sprinkle the seasoning mix evenly over the thighs.
- Arrange the peeled garlic cloves and the thinly sliced Meyer lemons around and on top of the chicken.
- Slice off the top of the whole garlic head to expose the cloves, remove any loose papery skin, place it cut-side up on the sheet, and drizzle the remaining olive oil over the chicken, lemons, and garlic head.
- Roast in the preheated oven for 35 to 40 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and juices run clear.
- Remove from the oven, sprinkle the chopped fresh oregano over the chicken, and serve.
Equipment
- Baking Sheet
- Mixing Bowl
- Measuring Spoons
- Knife
- Paper Towels
- Oven
Notes
- Use a meat thermometer to check doneness.
- Patting chicken dry helps it brown.
- Thinly slice lemons for even roasting.
- Use fresh oregano for best flavor.