Meyer Lemon Chicken Thigh Traybake

A bright, fast Pacific Northwest dinner: crisp-skinned chicken thighs roasted over sweet carrots and fennel, finished with juicy Meyer lemon for a fresh early-spring feel.

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Ingredients

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 lemon from bag $2.99
Organic Thyme, 0.5 OZ 1 pack, use 2 teaspoons leaves $2.99

Instructions

Prep 1 pack Bone In Chicken Thighs (about 1.5 lb, $5.49) by patting dry and seasoning all over with salt, pepper, and 2 teaspoons thyme leaves from 1 pack Organic Thyme ($2.99). Let sit while the oven heats to 425°F.
Trim 1 bunch Organic Carrot Bunch ($2.49) and cut into 2-inch pieces. Trim 1 Organic Fennel Bulb ($2.99) and slice into wedges. Slice 1 medium Yellow Onion ($1.49) into thick wedges. Thinly slice 1 Meyer lemon from the Meyer Lemon Bag ($2.99), reserving half for squeezing.
Toss the carrots, fennel, and onion with olive oil, salt, and pepper on a sheet pan. Spread into an even layer and scatter a few lemon slices among the vegetables.
Arrange the seasoned chicken thighs skin-side up over the vegetables. Roast at 425°F for 30 to 35 minutes, until the chicken is browned and reaches 165°F and the vegetables are tender and caramelized.
Squeeze the reserved 1/2 Meyer lemon over the hot pan. If you like, return the pan to the oven for 2 to 3 more minutes to crisp the skin further.
Serve the roasted chicken thighs with the carrots, fennel, and onion, spooning over the lemony pan juices.

Cook time: 40 minutes

Estimated cost: $13-17

Health notes: About 520-620 calories per serving. High in protein, rich in vitamin A from carrots, and a good source of fiber from fennel and onion. Keep the chicken skin on for flavor or remove after roasting to reduce saturated fat.

Drink pairing: A crisp Sauvignon Blanc will echo the lemon and herbs, while an unoaked Chardonnay gives a rounder match for the roasted chicken and sweet vegetables.

Careme