SHEETPAN CITRUS HERB CHICKEN😍

HOLY SH** this is one of the best things I’ve made in awhile. And to think it came from me being lazy AF and not wanting to cook dinner LOL The crispy skin yet juicy interior of the chicken paired with zingy citrus and a luscious roasted garlic sauce is heaven on earth. Take 5 minutes to prep this delicious sheetpan meal and have a delicious, Whole30 meal on your table in no time.

Tips:

• I like to use bone-in skin on chicken thighs, and use kitchen shears to remove the bone so it’s easier to eat once cooked. You can leave in the bone if you prefer, but definitely use skin-on chicken thighs!! Anything else will not crisp up the way it’s supposed to and breasts will dry out at this high temperature.

• I much prefer fresh herbs in this recipe, but if you’re in a pinch, dried will work as well.

• It takes a bit longer at the end to make the sauce extra luscious with the roasted garlic. If you’re starved, just drizzle the sauce from the pan over and serve with the whole garlic cloves - people can peel them themselves at their plate.

Serves 3-4.

Ingredients:

For the Roasted Citrus Herb Crispy Chicken:

• 4 chicken thighs, skin on

• 1 lb fingerling potatoes

• ¼ cup olive oil

• 7-8 sprigs fresh rosemary, chopped (or 1½ tsps dried)

• 6-7 sprigs fresh thyme, chopped (or 1 tsp dried)

• 1 head garlic, separated into cloves

• 2 lemons, sliced

• 1 orange, sliced

• 1 tbsp dijon mustard (make sure to find a Whole30 compliant version as many include white wine - if you can’t find one just leave it out)

• Salt and pepper to taste

Directions:

For the Crispy Oven Roasted Chicken:

• Preheat the oven to 450 degrees.

• Trim off any excess skin from the chicken and remove the bone with kitchen shears (optional).

• Cut the fingerling potatoes in half on a bias.

• Add the lemon and orange slices to the corners of a sheet-pan. 

• In a large bowl, mix together the olive oil, chopped rosemary, and chopped thyme. 

• Coat the chicken with half the olive oil mixture and add on top of the citrus slices in the corners of the sheet-pan. This is the hottest area of the pan, which will allow for extra crispy chicken. Season with salt and pepper.

• Add 2 minced garlic cloves to the remaining olive oil mixture and toss in the potatoes. Season well with salt and pepper and mix. Add to the middle of the sheetpan and spread out into a thin layer, ensuring every potato comes in contact with the pan.

• Scatter the remaining garlic cloves (don’t peel them! This ensures they don’t burn and get all jammy-like) to the sheetpan and drizzle with a little more olive oil.

• Bake at 450 degrees for 40-45 minutes. 

• Remove the chicken and potatoes and set aside, then use tongs to remove the lemon and orange slices, squeezing the juice onto the pan. 

• Squeeze the roasted garlic out of the skins and add to a bowl with the dijon mustard. Mash and pour in the remaining juices from the sheetpan.

• Pour over the chicken and potatoes and njoy! Serve with a side salad or your favorite veggie.