Buy Now → Chicken with Lemons, Zucchini and Carrots
A juicy sheet pan dish of chicken, vegetables and lemons flavored with warm, sweet, earthy spices that also improve digestion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2-4 servings 1x
- Category: Main Dish
- Method: Roast
- Cuisine: Paleo, Gluten Free, Dairy Free
Ingredients
Scale
- 1 1/2 pounds organic chicken thighs with skin and bones, patted dry
- 2 teaspoons granulated garlic, divided
- 1 teaspoon coriander, divided
- 2 teaspoons cumin, divided
- 1 1/2 Tablespoons extra virgin olive oil, divided
- Celtic sea salt
- fresh pepper
- 3 cups carrots cut into 1/4” thick rounds or half moons if carrots are large
- 1 Meyer lemon or regular lemon, peeled
- 4 cups zucchini sliced into 1/2” thick half moons
- chopped parsley for garnish
Instructions
- Preheat the oven to 425.
- In a large bowl, toss together the chicken with 1/2 Tablespoon of olive oil, 1 teaspoon granulated garlic, 1/2 teaspoon coriander, 1 teaspoon cumin, 1/2 teaspoon salt and fresh pepper.
- Cut the carrots and place on a sheet pan. Toss with 1 Tablespoon olive oil and season well with salt and pepper. Spread out evenly.
- Put the chicken on top of the carrots.
- Roast for 15 minutes.
- While the chicken is cooking. Peel and cut the lemon. Stand each lemon upright on a cutting board; cut peel and pith from flesh using a knife. Discard peel and pith. Cut each lemon into quarters lengthwise, remove any seeds. Then into 1/4-inch-thick slices, to get little triangles.
- Remove the chicken from the pan onto a plate.
- Add the zucchini and lemon triangles. Sprinkle the remaining spices; 1 teaspoon granulated garlic, 1 teaspoon cumin, 1/2 teaspoon coriander, salt and pepper, mix to coat. Spread out evenly on the pan. Place the chicken back on top of the vegetables.
- Roast for another 15-20 minutes until the zucchini is tender and the chicken juices run clear when pierced with a knife.
- If the skin is not yet crispy, turn the oven to broil and move the oven rack to sit right below it. Broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden.
- Let chicken rest 5 minutes. Serve chicken with vegetables on the side. Season with flaky salt and chopped parsley.
Equipment
Buy Now → Notes
Even if you use a Meyer lemon peel away the skin. After a few tests I find the taste better without the peel.