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Green Chili and Eggs with Refried Beans

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This is just one of our ways to enjoy left over Hatch Green Chili. Green Chili and Eggs with refried beans on a warm flour tortilla, you’ve got an easy Southwestern breakfast.

Love a good sauced sunny side up egg idea? Don’t miss this recipe for Huevos Divorciados. A traditional Mexican Breakfast.

Green chili and eggs served on a plate garnished with cilantro.

There’s no reason not to enjoy Green Chili for breakfast. And if you’re looking for ways to use leftover Green Chili, you’ll love this idea to start the day.

Remember all those containers of  Colorado Style Hatch Green Chili that I've hoarded in my freezer? I have about fifteen of them that hold about two cups each.

I've also made a couple large batches of refried beans and divided those into small freezer containers. Grabbing one of each and simply thawing them out in the refrigerator overnight and the next morning we're enjoying an easy to prepare Southwestern breakfast.

Green Chili and eggs comes together in a jiff. Let’s take a look.

Ingredients You’ll Need

Ingredients to make green chile and eggs.
  • Leftover Green Chili: To make this an easy fix for a quick morning breakfast, use leftover Green Chili. You can use a portion of my recipe for Hatch Green Chili, Colorado, or left over green chili that I use to make Green Chili Smothered Burritos. Or you can purchase green chili at the grocery store. Which ever you choose, make it easy.
  • Flour Tortillas
  • Eggs: I like to use fried eggs for this recipe. But feel free to make this with scrambled eggs.
  • Refried Beans: Use either leftover homemade refried beans or canned refried beans. Either will add a creamy layer of flavor to Green Chile and Eggs.

Green Chili and Eggs, How To Build It

Fried eggs to make green chili and eggs.
  • Prepare your eggs: I like to use fried eggs for Green Chili and Eggs. To cook sunny-side up eggs, cook on medium low heat and when the whites start to form bubbles that means to watch them close, they’re almost done.
  • While the egg is cooking heat up the Green Chili and and Refried Beans in the microwave until hot and steamy. Set aside.
  • Heat two flour tortillas in the microwave for about thirty seconds.
  • Smear enough refried beans over the flour tortillas to cover them well.
  • Place your egg in the middle and top it with a helping of Hatch Green Chili With Pork.
Can I Use Corn Tortillas?

Absolutely yes. You can’t just take a corn tortilla from a package and serve it. You need to heat it first. For Green Chili and Eggs I suggest brushing each side of the corn tortilla oil and frying it for about a minute per side in a hot comal or skillet. Then proceed with the recipe.

What To Serve It With

  • A side of fresh fruit is an excellent idea.
  • If you want to make this an even heartier meal, how about some Cast Iron Potatoes. Skillet fried and crazy delicious with seasonings.
  • Sprinkle with chopped cilantro and slices of jalapeno pepper.

Tips For Success

  • I like to make this recipe after I've made a big pot of Hatch Green Chili with Pork. It's a great way to use the leftovers.
  • You can also check your grocery frozen aisle. Here in Colorado we can purchase Santiago's Green Chile With Pork. I've used it many times for this recipe.
  • Got a favorite local Mexican Restaurant that serves Green Chile With Pork? Purchase some “to go” to make this recipe.
Green chili and eggs served on a flour tortilla with refried beans.

Here are some more recipes to enjoy Mexican food for breakfast.

And if you’re looking for more breakfast ideas, don’t miss my category for Breakfast Recipes. You’ll find lots of eye opening recipes, including the most popular on my site for this traditional Western Omelette.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Green chili and eggs.
Print Recipe
5 from 1 vote

Hatch Green Chili and Eggs Breakfast

This is just one of our ways to enjoy your stash of Hatch Green Chili. Green Chili and Eggs with refried beans on a flour tortilla, you've got an easy Southwestern breakfast.
Prep Time5 minutes
Cook Time10 minutes
Course: Breakfast Recipes
Cuisine: Southwestern Mexican
Servings: 2
Calories: 242kcal
Author: Lea Ann Brown

Ingredients

  • 2 large eggs fried
  • 2 flour tortillas warmed
  • 1 cup Refried Beans heated
  • 2 cups Hatch Green Chili heated

Instructions

  • Fry the eggs until done to your liking. Over easy works well here.
  • While the eggs are cooking heat up the containers of chili and beans in the microwave until hot and steamy. Set aside.
  • When the eggs are done, heat up a flour tortilla in the microwave for about thirty seconds.
  • Smear enough refried beans over the flour tortillas to cover them.
  • Place the eggs in the middle and top with a helping of Hatch Green Chili With Pork.

Notes

  • I like to make this recipe after I've made a big pot of Hatch Green Chili with Pork. It's a great way to use the leftovers.
  • You can also check your grocery frozen aisle. Here in Colorado we can purchase Santiago's Green Chile With Pork. I've used it many times for this recipe.
  • Got a favorite local Mexican Restaurant that serves Green Chile With Pork? Purchase some “to go” to make this recipe.

Nutrition

Calories: 242kcal | Carbohydrates: 29g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 967mg | Potassium: 115mg | Fiber: 6g | Sugar: 5g | Vitamin A: 370IU | Calcium: 99mg | Iron: 3mg

Hatch Green Chili and Eggs …It’s What’s for Breakfast.

Colorado Travel: What To Do Around Estes Park

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There’s more than just browsing the shops in town. Let’s take a look at my latest post, Colorado Travel, what to do around Estes Park.

Larry and Bev, our blogging friends from Tennessee, have been threatening to head to the Wild West for over a year now, and their long awaited visit finally became reality. Their 4,000 mile journey included a stop to the Denver area and I must say, it was a pleasure to finally meet “the breakfast king” in person, his lovely wife Bev and dogs Sweetie Pie and Coco. And just as I imagined, a fun, gracious and lovely bunch they were. We truly felt as if we had known them as close friends for years.

I couldn’t resist staging a photo in front of my favorite white-eyed cowboy sign just outside Rocky Mountain National Park. I commend Larry for being able to squint and smile at the same time in the harsh mountain morning sun.

But let’s start from the beginning. They arrived in Highlands Ranch from their RV park in West Denver about 1:00 in the afternoon. We enjoyed a short sight-seeing trip to nearby historic Highlands Ranch Mansion …

…followed by a quick foodie side trip to Savory Spice Shop where Larry and Bev stocked up on spices for themselves and their daughter. At about the same price as gold, Larry bought some truffled sea salt. The in store sampling tasted INcredible and I look forward to a blog post on how he uses it (hint..hint).  We stopped next door at EVOO Olive Oil, a tasting bar where we all enjoyed an adventure in pairing olive oils with balsamic vinegars.

That evening at our house, we enjoyed a delicious bottle of North Georgia Chardonnay that Larry and Bev brought from a recent wine-tasting trip with Sam and Meakin (My Carolina Kitchen) followed by a dinner of chicken enchiladas with tomato cream sauce. Since I was too busy sipping, cooking and visiting to take photos, I swiped this one from Larry’s blog.

The next day we took separate cars for an overnight tip to Estes Park and Rocky Mountain National Park. Traveling in tandem, we took the scenic route through Loveland and up the Big Thompson Canyon. I bullied everyone into another quick stop at The Colorado Cherry Company for lots of browsing for jams, jellies, ciders and everything “cherry”.

Further up the canyon was a picnic lunch at Viestenz-Smith Park. Our table sat on a lush grassy area with the Big Thompson River on one side and a beautiful little pond behind us. And nestled deep within the canyon walls of the Big Thompson, it was certainly an oasis of scenery. We snacked on apples, cheese, crackers and salami while enjoying a picture perfect Colorado Fall day.

As we were leaving the park, I couldn’t resist taking this photo of Larry’s co-pilot Sweetie Pie. That’s how she rides.

Closer to Estes Park, our next stop was at the town of Glen Haven. All of two blocks long, it’s home to Glen Haven General Store. Established in 1920, it’s a very popular stop for homemade cinnamon rolls, gifts and antique atmosphere. Bev and I had to browse the Pony Track Trading Company next door. An ominously dark entrance shrouded in some sort of vine opened to a den full of turquoise jewelry, art and antiques.

Once settled at our Dog Friendly cabin in Estes, we headed out for drive to view the fall colors and the mountain vistas in Rocky Mountain National Park. Unfortunately, due to forest fires in Oregon and Montana, our vistas were smoky and hillsides full of golden Aspens were only captured in close up photos.

We encountered wildlife, big and small.

Back at the cabin, we set up camp on the deck for some wine…

…an appetizer of shrimp cocktail and then my simple posole for dinner.

The next morning after some more sightseeing in the park, we all stood in a parking lot overlooking this meadow. Just the day before, this same meadow unfolded the drama of two good sized elk herds with male bulls actively guarding the separation of the two harems.

On this day the elk were no where in sight and we enjoyed a serene snapshot of this couple getting married.

I’m so sentimental and not very good with goodbyes. So without much fanfare, and a some heartfelt hugs, we said our goodbye’s, with us heading to Highlands Ranch and Larry and Bev back to the RV Park.

We had a great visit with our friends from Tennessee. Thank you Larry and Bev for including Highlands Ranch in your travel plans. For Larry’s version of the visit head over to his blog.

Want more Estes Park, don’t miss my post about Estes Park and Rocky Mountain National Park.

Posole and Friends…It’s What’s for Dinner.

Swiss Chard Vegetarian Tacos

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Savory Swiss Chard Vegetarian Tacos with crunchy fried onion, salty Queso Fresco and a bitey salsa.  A delicious surprise for this 30 minute dinner, vegetarian Mexican tacos recipe.

Swiss Chard tacos with caramelized onions.

This very unique and surprisingly delicious healthy vegetarian tacos recipe compliments of Rick Bayless. 

I don’t know exactly how it happened, but I’ve become a big fan of Swiss Chard. It could be an attraction to those huge dark green leaves with striking red stalks. For sure, the fact that it’s easy to cook and the texture is pleasing. And it’s a great way to get those vitamins.

Swiss Chard and Caramelized onion tacos. Easy and healthy Mexican vegetarian taco recipe

These vegetarian tacos with Swiss Chard bring some flavor to those soft corn tortillas. Simply flavored with salsa and Mexican cheese, these are easy enough for a weeknight meal.

This recipe calls to be topped with a dollop of salsa. If you’re looking for a great homemade salsa, you won’t want to miss my Essential Mexican Restaurant Style Salsa. Or use your favorite good quality jarred salsa.

HOW TO WARM AND SOFTEN CORN TORTILLAS

With a microwave oven: Drizzle about three tablespoons of water over a clean kitchen towel. Wrap your corn tortillas in the towel. Slide the package into a gallon sized plastic bag. Don't seal the bag. Microwave the tortillas at 50% power for four minutes. This creates a steamy packet. Let sit 2 -3 minutes inside package before using.

Dig in!

Recipe for Swiss Chard Vegetarian Tacos

Swiss chard tacos served on a wood cutting board.

I hope you give these Swiss Chard Tacos a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

Your feedback is valuable to me for developing future recipes. And if you have a favorite vegetarian taco recipe, let me know, I'd love to give it a try.

Explore More Mexican Taco Recipes

And check out all of my taco recipes in my Taco Recipes category. You’ll find lots of great ideas for Taco Tuesday’s including this popular recipe for Lobster Tacos.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Swiss Chard tacos with caramelized onions.
Print Recipe
5 from 3 votes

Swiss Chard Tacos

Simple and savory, these tacos are a delicious surprise.
Prep Time15 minutes
Cook Time15 minutes
Course: Mexican
Cuisine: Mexican Fusion
Servings: 6
Calories: 114kcal
Author: Lea Ann Brown

Ingredients

  • 1 bunch Swiss Chard
  • 1 ½ Tablespoon olive oil
  • 1 whole sweet onion sliced ¼ inch thick
  • 3 cloves garlic minced
  • ½ teaspoon red pepper flakes
  • ½ Cup chicken broth
  • salt
  • 1 cup Mexican Queso Fresco crumbled
  • ¾ Cup Jarred Salsa

Instructions

  • Cut the chard crosswise into ½ inch slices. In a large skillet, heat the oil on medium high. Add the onion and cook, stirring frequently until golden brown but still crunchy, about 5 minutes. Add garlic and red pepper flakes and stir for a few seconds, until aromatic. Add broth, salt to taste and the greens. Reduce heat, cover, and cook greens until tender, about 5 minutes.
  • Uncover pan and raise the heat to medium high and cook, stirring continually until mixture is nearly dry.
  • Serve with warm corn tortillas, crumbled cheese, salsa, cilantro and raw sliced onion rings.

Nutrition

Calories: 114kcal | Carbohydrates: 5g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 563mg | Potassium: 330mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3427IU | Vitamin C: 17mg | Calcium: 153mg | Iron: 1mg

Swiss Chard Tacos … They’re What’s For Dinner

Julie and Julia Child’s Simple Tomato Basil Bruschetta Recipe

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Julia Child’s Tomato Basil Bruschetta recipe inspired by the Movie Julie and Julia. This recipe is big on simplicity, incredible with flavor and so easy to make. Just a couple of little secret techniques and you’re on your way to tomato and basil bruschetta bliss.

A perfect recipe to enjoy Summer Cherry Tomatoes.

Toasted sliced baguettes topped with fresh tomatoes and chopped basil

Icon and legend Julia Child would have been 100 years old today.  I remember as a child mom and me watching her pioneering show The French Chef. And watching it on our black and white television.

So much to say about the grand Julia. But Julia had so much grand to say. I’ve included many of her insightful and delightful quotes below. If you take the time to read them I’d love to know your favorite.

This recipe is inspired by one my favorite movie moments moments from Julie and Julia.

At the beginning of the movie and while discussing her plan to cook and blog her way through “Mastering the Art of French Cooking“, Julie creates a simple tomato bruschetta, which ironically is not part of the 574 recipes from the cookbook.

Julie and Julia’s Bruschetta, Easy Tomato Basil Bruschetta

With just five simple steps, this simple bruschetta recipe with tomato and basil becomes one of the best tomato appetizer recipes you’ll find. Wholesome, fresh, simple ingredients, you’ll find yourself making it over and over.

Here are the simple steps:

  • Cut fresh tomatoes into small chunks. Grape or cherry tomatoes work well here. Tear a few basil leaves into small pieces, place in a bowl and toss with olive oil. Let marinate for 30 minutes.
  • Season with salt and pepper about a half hour before serving. The salt makes the tomatoes release their juices and you don’t want that happening too soon.
  • Buy a rustic baguette. For the movie, she fried the bread in olive oil but I have always just toasted it on a cookie sheet pan with oven heated at 350 degrees. Either way, try to get it crunchy on the outside while retaining some softness in the center.
  • Rub the bread with a whole garlic clove (the garlic will disintegrate into the bread since the coarse bread will act like a grater) and drizzle with the best extra-virgin olive oil you can afford. Sprinkle with kosher salt and freshly ground pepper. Slip it into the oven and it will toast quickly..
  • Top bread with tomato mixture. If the bread is really crunchy, let the tomatoes sit for a few minutes before serving to soften the bread.
Sliced and toasted baguette topped with fresh chopped tomatoes and sprinkled with fresh slivered basil.

Fresh Tomato and Basil Bruschetta

This recipe is super delicious during the Summer months, when fresh cherry tomatoes are available at our Farmer’s Markets. But don’t limit yourself, beautiful cherry tomatoes are available year round in our grocery stores.

A mixture of yellow, orange and red tomatoes make this an especially beautiful appetizer.

Tip: Add a drizzle of balsamic glaze to finish. A beautiful flavor compliment for those fresh tomatoes.

I hope you give Julie and Julia’s Bruschetta recipe a try, and if you do, please come back and give the recipe a star rating. And leave a message about your experience with the recipe.

If you’re in the bruschetta mood, take a look at my recipe for Mushroom Bruschetta. Every time I serve it, I’m asked for the recipe. Very popular.

And if you have a favorite bruschetta recipe, let me know, I’d love to give it a try.

More Easy Summer Appetizer Recipes

If you’re looking for more appetizer recipes, don’t miss my Appetizer Category. You’ll find lots of fun recipe ideas including the most popular appetizer on my site for Pear and Blue Cheese Crostini.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Toasted sliced baguettes topped with fresh tomatoes and chopped basil
Print Recipe
5 from 2 votes

Julie and Julia’s Tomato Bruschetta Recipe

A simple, fresh and delicious recipe for tomato and basil bruschetta from the Movie Julie and Julia.
Prep Time10 minutes
Cook Time5 minutes
Course: Appetizer Recipes
Cuisine: Italian
Servings: 10
Calories: 173kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound grape tomatoes quartered
  • ⅓ cup fresh basil chopped
  • ¼ cup extra virgin olive oil
  • 1 loaf French bread slices sliced ½ inch thick
  • 2 garlic cloves peeled and sliced

Instructions

  • Cut the cherry or grape tomatoes in half and then cut each half in half. This will quarter the tomatoes. Chop the fresh basil. Mix together in a bowl, add ¼ cup of olive oil and let rest 30 minutes.
  • 10 minutes before serving, add salt and pepper to taste. If you add the salt too early, it will draw too much liquid out of the tomatoes.
  • Heat a skillet over medium high heat. When the pan is hot, add two tablespoons of olive oil. When the oil is hot, add the baguette slices and fry the bread util golden brown on both sides. You'll need to cook the bread in batches.
  • Drain on a paper towel.
  • Rub both sides with a garlic clove.
  • Top with the tomato mixture.
  • Sprinkle the parmesan over the bruschetta and serve while the bread is still warm.

Notes

If you want more garlic flavor, once the bread is fried, sprinkle just a pinch of garlic powder on each slice, rather than rubbing the bread with garlic.  Then top with tomatoes and Parmesan.
Tip: Add a drizzle of balsamic glaze to finish. A beautiful flavor compliment for those fresh tomatoes.

Nutrition

Calories: 173kcal | Carbohydrates: 25g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 208mg | Potassium: 164mg | Fiber: 2g | Sugar: 2g | Vitamin A: 420IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 2mg

Best Julia Child Quotes

  • “The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken”- Julia Child
  • “I was 32 when I started cooking; up until then, I just ate”
  • “The only time to eat diet food is while you’re waiting on the steak to cook”
  • “How can a nation be called great if its bread tastes like Kleenex?"- Julia Child
  • “You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients."- Julia Child
  • “If it’s so beautifully arranged on the plate – you know someone’s fingers have been all over it."- Julia Child
  • “Always start out with a larger pot than what you think you need."- Julia Child
  • “Everything in moderation… including moderation."- Julia Child
  • “I think every woman should have a blowtorch."- Julia Child
  • “In France, cooking is a serious art form and a national sport."- Julia Child
  • “Once you have mastered a technique, you barely have to look at a recipe again"- Julia Child
  • “Just like becoming an expert in wine - you learn by drinking it, the best you can afford. You learn about great food by finding the best there is, whether simple or luxurious. The more you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences."- Julia Child
  • “No one is born a great cook, one learns by doing."- Julia Child
  • “Just speak very loudly and quickly, and state your position with utter conviction, as the French do, and you’ll have a marvelous time!"- Julia Child
  • “The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude."- Julia Child
  • “If you’re afraid of butter, use cream."- Julia Child
  • “Life itself is the proper binge.”- Julia Child
  • “This is my invariable advice to people: Learn how to cook – try new recipes, learn from your mistakes, be fearless and above all have fun!”- Julia Child
  • “I don’t think about whether people will remember me or not. I’ve been an okay person. I’ve learned  a lot. I’ve taught people a thing or two. That’s what’s important.”- Julia Child
  • “Moderation. Small helpings. Sample a little bit of everything. These are the secrets of happiness and good health”- Julia Child
  • “Fat gives things flavor.”- Julia Child
  • “It’s fun to get together and have something good to eat at least once a day. That’s what human life is all about – enjoying things”- Julia Child
  • “Non-cooks think it’s silly to invest two hours’ work in two minutes’ enjoyment; but if cooking is evanescent, so is the ballet.”- Julia Child
  • “Drama is very important in life: You have to come on with a bang. You never want to go out with a whimper.”- Julia Child
  • “The measure of achievement is not winning awards. It’s doing something that you appreciate, something you believe is worthwhile. I think of my strawberry souffle. I did that at least twenty-eight times before I finally conquered it.”- Julia Child
  • “Find something you’re passionate about and keep tremendously interested in it.”- Julia Child

Crispy Baked Sheet Pan Lemon Chicken Thighs

By 33 Comments

Sheet Pan Lemon Chicken Thighs, roasted until crispy and infused with glorious lemon flavor. Oven baked, this is an incredibly easy and over the top delicious weeknight meal.

lemon baked chicken thighs served with smashed potatoes and sliced watermelon

When this Donna Hay Sheet Pan Lemon Chicken Thighs recipe caught my eye I felt like I had landed on a gold mine. This recipe is so easy and so delicious, that its become a regular on our weeknight meal rotation. t’s really quite incredible.

Does it get any easier than this? Chicken thighs are placed on three slices of lemon and baked until crispy.

The lemon flavor that infuses into this chicken is astounding and actually a little unbelievable. Somewhat like magic. And served with some roasted potatoes and you’ve got yourself a beautiful meal.

Baked Lemon Chicken Thighs are one of our favorite recipes. Why? Its just so darn easy and so darn delicious.

Ingredients You’ll Need

  • 8 Small Chicken Thighs. I like to purchase high quality small production chicken thighs. They will cost a little more than the large chicken thighs that come from the large factory chicken farms. For so many humane reasons, and for better flavor and texture, this is simply a better choice.
  • 2 large lemons: Sliced.
  • 2 Tablespoons Olive Oil: Adding a drizzle of oil will simply help the meal stay moist and cook to a crispier state. Vegetable oil or canola oil will also work well here.
chicken thighs on a sheet pan with lemons and olive oil
Can I Make This Recipe With Chicken Breasts?

First of all, chicken breasts are much larger than chicken thighs. You’d have to increase the amount of lemons for those breasts to rest on. And the cooking time would need to increase dramatically. The fat content of a chicken breast is much lower, meaning that the amount of fat that drizzles down on the lemon slices during the cooking time, is significantly lower. And that’s where the flavor comes from. The sizzling juices from the chicken thighs ignite and infuse the lemon flavor into the meat. I’d stick with chicken thighs for best results.

Can I Use Boneless Skinless Chicken Thighs?

Using bone in, skin on thighs are the best option for baked lemon chicken thighs. The skin produces fat which keeps the chicken thighs from drying out. The fat also drips onto the lemon slices which in turn allows the lemon to infuse it’s flavor into the meat.

Pro Tip: For best results, pat those chicken thighs dry before oven roasting. Removing as much excess moisture as you can will keep the skin from becoming soggy. The less steam involved in the cooking process, the crispier the chicken thigh.

Easy Sides To Serve with Sheet Pan Lemon Chicken Thighs

Since this recipe is such an easy weeknight dinner option, keep the sides simple. You’ve got a 30 minute bake time window to prepare your side dish or dishes. I’d highly recommend this recipe for Microwave Cauliflower.

Or plan ahead and use your crock pot for these Slow Cooker Garlic Butter Baked Potatoes.

And if you’re looking for a clever side dish salad, make a tossed salad with Mango Dressing. A fresh dressing recipe that will compliment the fresh flavor of lemon chicken thighs.

Storage

  • Store any left overs in an airtight container in the refrigerator for up to 4 days.
  • Reheat leftovers in a 300 degree oven for about 15 minutes, or in an air-fryer for a few minutes. Avoid reheating in the microwave, that crispy skin will become a little soggy.

Sheet Pan Lemon Chicken Thighs Recipe

I hope you give this super easy chicken thighs recipe a try. This recipe couldn’t be easier to prepare. There’s no frying, no browning, no marinating. Simply and straight forward, it’s a weeknight miracle meal.

Crispy baked lemon chicken thighs on a sheet pan with lemon slices and pieces of fresh parsley

More Lemon Chicken Recipes

If you love the lemon chicken combination take a look at these recipes.

And if you’re looking for even more chicken recipes, don’t miss my Chicken Category. You’ll find lots of great recipes including the most popular on my site for Chicken Mushroom Spinach Skillet.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Sheet Pan Lemon Chicken Thighs
Print Recipe
5 from 3 votes

Sheet Pan Lemon Chicken Thighs

Roasted until crispy and infused with glorious lemon flavor, this recipe for sheet pan Lemon Chicken Thighs is an easy weeknight meal.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course Chicken
Cuisine: American
Servings: 4
Calories: 572kcal
Author: Lea Ann Brown

Ingredients

  • 8 chicken thighs bone in, skin on
  • 2 lemons washed and thin sliced
  • 2 tablespoons olive oil
  • salt and pepper to taste

Instructions

  • Preheat oven to 425 degrees
  • Wash and thin slice the lemons.
  • On a sheet pan, place lemons, three at a time, overlapping each other. 
  • Place a single chicken thigh on each of group of lemon slices
  • Salt and pepper chicken thighs and drizzle each chicken thigh/lemon slice pile generously with olive oil. Roast at 425 degrees for 30 minutes or until juices run clear and skin is crispy.

Notes

If the chicken thighs don’t crisp up to your liking, just put them under the oven broiler.
Tips for Success
  • For best results, pat those chicken thighs dry before oven roasting. Removing as much excess moisture as you can will keep the skin from becoming soggy. The less steam involved in the cooking process, the crispier the chicken thigh. A paper towel works well here.
  • Line the sheet with parchment paper for easy clean up.
  • Using kitchen shears, trim any excess skin/fat from the chicken thighs. You’re baking these thighs at a high temperature and trimming will temper any flare ups in the oven.
 

Nutrition

Calories: 572kcal | Carbohydrates: 6g | Protein: 37g | Fat: 45g | Saturated Fat: 11g | Cholesterol: 221mg | Sodium: 175mg | Potassium: 538mg | Fiber: 2g | Sugar: 1g | Vitamin A: 176IU | Vitamin C: 29mg | Calcium: 32mg | Iron: 2mg

Sheet Pan Lemon Chicken Thighs …It’s What’s for Dinner.