Sheet Pan Citrus Chicken
Who doesn't love a good sheet pan chicken recipe? This sheet pan citrus chicken is so easy to prepare and so flavorful and the variety of citrus fruits makes it a beautiful weeknight meal.
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Servings: 4
Calories: 744kcal
Equipment
Ingredients
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)
Mustard Sauce
- 2 clementines (juiced)
- 2 lemons (juiced)
- 2 tablespoons dijon mustard
- 1 tablespoon whole grain mustard
- ¼ cup brown sugar
- ¼ tablespoons extra virgin olive oil
- Salt and pepper to taste
- Crushed red pepper to taste
- Water (or dry white wine) if necessary
Instructions
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.
To Serve:
- Divide the cooked vegetables between plates and place a chicken thigh on top. Arrange a few pieces of charred citrus on top and sprinkle with flaky sea salt and a bit more fennel pollen, if using. Spoon a few tablespoons of sauce from the sheet pan over each dish. Enjoy!
Nutrition
Calories: 744kcal | Carbohydrates: 60g | Protein: 42g | Fat: 39g | Sodium: 317mg | Fiber: 8g | Sugar: 28g | Vitamin C: 136mg
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