Meyer Lemon Chicken Thigh Traybake
A fast sheet-pan chicken dinner built around early-March Washington produce: carrots, fennel, onion, and Meyer lemon roasted until sweet and savory.
Back to full listIngredients
- Bone In Chicken Thighs 1 pack, about 1.5 lb $5.49
- Organic Carrot Bunch 1 bunch $2.49
- Organic Fennel Bulb 1 bulb $2.99
- Yellow Onion 1 medium $1.49
- Meyer Lemon Bag 1 bag, use 1 lemon $2.99
- Organic Thyme, 0.5 OZ 1 pack, use 2 tsp $2.99
Instructions
- Heat oven to 425°F.
- Pat dry the chicken thighs and season with salt, pepper, and thyme.
- Cut carrots into 2-inch pieces, fennel into wedges, and onion into thick slices. Thinly slice 1 Meyer lemon.
- Toss vegetables with oil, salt, and pepper on a sheet pan. Scatter in lemon slices.
- Nestle chicken thighs skin-side up over the vegetables.
- Roast 30 to 35 minutes until chicken reaches 165°F and vegetables are browned and tender.
- Squeeze extra lemon over top before serving.
Cook time: 40 minutes
Estimated cost: $13-17
Health notes: High protein; fiber and vitamin A from carrots and fennel; moderate carb.
Drink pairing: Sauvignon Blanc or dry Chenin Blanc.