Sheet Pan Citrus Chicken
- 8 bone-in, skin-on chicken thighs or drumsticks or a mix
- 4 clementines trimmed and sliced into rounds
- 2 cara cara orange trimmed and sliced into rounds
- 2 lemons trimmed and sliced into rounds
- 1 pound Yukon gold potatoes quartered
- 1 red onion peeled and sliced into wedges
- Salt and pepper to taste
- Mustard Sauce recipe follows
- Fennel pollen optional
- Flaky sea salt for serving
Prepare the Sauce:
In a bowl, combine all the ingredients for the sauce and whisk to combine. If it seems too thick, add a bit of water or white wine to thin it out. Taste and season with salt, pepper, and crushed red pepper.
Prepare the Sheet Pan:
Preheat oven to 425ºF.
Pat the chicken dry and season all over with salt and pepper.
Arrange the chicken on the sheet pan and arrange the red onions and potatoes around it. Season red onions and potatoes with salt and pepper. Sprinkle fennel pollen (if using) all over the chicken, onions, and potatoes.
Pour the sauce over everything on the sheet pan. Arrange the sliced citrus fruits on top.
Bake the Citrus Chicken:
Transfer to the oven and bake for about 40 minutes until and instant-read thermometer reaches 165ºF.
After the chicken has baked, turn the broiler on and broil for 2-5 minutes or until the citrus chars and the chicken skin crisps up.
Calories: 744kcal | Carbohydrates: 60g | Protein: 42g | Fat: 39g | Sodium: 317mg | Fiber: 8g | Sugar: 28g | Vitamin C: 136mg