I am completely smitten with winter citrus.
Meyer lemons just make me smile. I use regular lemons all the time so Meyer lemons are something special, usually only available in the winter months. Myer lemons are actually thought to be a cross between the traditional lemon and an orange or clementine, giving them a more subtle tang and tasting less sour. They work well in both sweet and savory dishes, and their peel has a less intensely tart flavor, perfect for cooking and baking with.
If you read this blog regularly, you have probably noticed that I haven’t posted many recipes featuring meat. While I don’t adhere to any particular diet, over the past few years I have reduced my meat consumption significantly, particularly when eating at home, and you’ve seen that reflected here. I only share recipes that we actually eat!
However, I am currently trying to reduce my consumption of grains and other carbs. Bread, pasta, and pastries are all of my favorites. With that in mind I decided to try a chicken dish at home for the first time in a long time and that’s what I’m sharing today.
This meal turned out to be incredibly easy, just a bit of chopping and whipping up the marinade, then the oven does the rest. I love the burst of citrus marinade on the chicken, that also flavors the vegetables. My favorite part is eating the roasted slices of lemon, they really pack a punch of flavor!
Maybe the absolute best part of this dish is that it is completely flexible. Any root vegetables, squash, or other hardy vegetable will work well. Don’t have butternut squash? Use sweet potato. No broccoli? How about cauliflower. Whatever you have on hand that roasts well will work for this dish. Be creative and tag @the_mexitalian on Instagram with your Myer lemon sheet pan chicken and vegetables.
- 3 lbs. chicken, I used a combination of breast and legs
- 3 Meyer lemons
- ½ small butternut squash, peeled and cut into ½" cubes (approx. 1 cup)
- 4 medium yukon gold potatoes
- 2 cups brussels sprouts, halved
- 1 small head of broccoli, florets removed
- 2-4 sprigs of fresh rosemary
- Drizzle of olive oil
- Salt and pepper
- Juice of two Myer lemons
- ¼ c extra virgin olive oil
- 1 t dijon mustard
- 1 T fresh rosemary, chopped
- 1 t dried basil
- 1 t dried oregano
- ½ t dried thyme
- 1 t salt
- ½ t ground black pepper
- To prepare the marinade, combine all ingredients and whisk until well incorporated. Pour over the chicken in a baking dish or bowl (not the one you will cook with). Allow to marinate at least 1 hour, stirring a couple of times to ensure that all pieces soak up the sauce.
- While the chicken is marinating, prepare the vegetables. In a large bowl, drizzle them with a little olive oil, and lightly sprinkle with salt and pepper. Slice the remaining Meyer lemon into thin slices.
- Preheat the oven to 400 degrees F.
- Using a large sheet pan, spread the chicken around the pan, reserving the marinade. Cover the reminder of the sheet pan with the vegetables, filling in the spaces between pieces of chicken. Carefully spoon the remaining marinade over each piece of chicken, then top each piece with a couple of thin slices of Meyer lemon. Add the rosemary sprigs to the sheet pan, near the chicken.
- Roast, uncovered, for 40-50 minutes until the chicken is cooked and the vegetables are tender and lightly browned. Serve immediately.
Gotta love that winter citrus!