Recipe of the Month
September, 2020
                   Sheet Pan Roasted Lemon Chicken Thighs*

1/4 cup extra virgin olive oil
3 medium lemons, sliced crosswise and ends trimmed
3 teaspoons garlic powder
8 bone in, skin on chicken thighs, about 2 pounds
2 pounds Yukon Gold or red potatoes
2 tablespoons honey
2 teaspoons freshly chopped oregano or marjoram**
Kosher salt and freshly ground black pepper

Preheat your oven to 450o

Cover a sheet pan with foil and lightly brush it with olive oil.
Place the lemon halves, cut size up, very close together in
the center of the sheet pan. Brush the tops of the lemons
with olive oil. Sprinkle a bit of kosher salt over the tops.
Roast until the lemons are beginning to brown on the edges
and the foil under the lemons turns dark brown and syrupy,
about 25 to 27 minutes.

Remove the lemons from the oven and, using tongs, turn
them upside down on the foil. Rub the lemons over the burnt
and caramelized sections of the foil making sure that the
exposed lemons turn brown from the caramelization.
Transfer the lemons to a bowl along with the accumulated
juices and cool.

Lower your oven to 425°. When the lemons are cooled,
squeeze 4 halves, along with the pulp, into a large bowl.
Add the accumulated juices from the plate. Whisk in 1 1/2
teaspoons salt, 1 teaspoon garlic powder, one teaspoon olive
oil and 1/4 teaspoon freshly ground pepper. Add the chicken
to the bowl and toss to coat. Allow the chicken to sit at room
temperature for 30 minutes.

Put the chicken on the prepared cookie sheet in a single layer,
skin side up. Rub the remaining marinade over the chicken.

Add the potatoes to the same bowl with 3 tablespoons oil, 2
teaspoons garlic powder, one teaspoon kosher salt, and 1/2
teaspoon freshly ground pepper. Toss to coat. Spread the
potatoes in a single layer on the pan with the chicken.

Place the sheet pan in the oven and roast for about 40
minutes or until an instant-read thermometer registers
165o. Halfway through the roasting process, turn the
potatoes over in order to help with even browning.

While the chicken is roasting, squeeze the other two lemon
halves, including the pulp, into a small bowl. Add the honey
and oregano to the pulp and whisk until combined. When the
chicken comes out of the oven, brush the lemon-honey mixture
over the chicken thighs and return to the oven for 5 minutes.

Transfer the chicken to a serving platter and tent with foil.
Turn the broiler to high and broil the potatoes until they are
golden brown. Remove from the broiler and add to the chicken
platter. Salt and pepper to taste. Serve and enjoy!

Serves 4

*Adapted from Fine Cooking magazine
**If you use dried herbs, use only one teaspoon.