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–+ servings

Lemon Ginger Chicken Sheet Pan

Servings 4

Ingredients

  • 1 tbsp chili pepper flakes (optional)
  • 1-2 inches of ginger finely chopped
  • 2 cloves garlic, minced
  • 6 tbsp low sodium soy sauce or tamari
  • 2 tbsp honey
  • zest of one lemon
  • 2-3 lbs chicken thighs
  • 2 red onions, peeled and quartered
  • lemon zest
  • 2 lemons sliced into rings

Instructions

  • In a small bowl, combine the chili pepper flakes, ginger, garlic, soy sauce, honey, and lemon zest.
  • Place the chicken pieces in a bowl and pour the marinade over the chicken gently toss to coat.
  • Refrigerate for at least 6-8 hours or overnight.
  • Preheat the oven and a baking sheet to 400°F.
  • Place the chicken thighs skin side up on the preheated baking sheet arranging in a single layer with room between the pieces. Add the onion quarters and arrange the lemon slices in between the pieces of chicken.
  • Bake the chicken for 25 minutes, remove the baking pan from the oven and flip the chicken over. Spoon drippings over the chicken.
  • Reduce the oven to 375 degrees and return the chicken to the oven for 15 minutes.
  • Flip the chicken over again to skin side up and cook until the skin is crispy and internal temperature reached 165 degrees or higher, about another 15- 20 minutes.
  • Remove chicken and let rest for 5 minutes.
  • Plate and drizzle the drippings over the chicken and arrange the onions and lemons on the serving platter.
  • Serve with your favorite sides.
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