Citrus Chicken

I love a dinner that’s simple to put together and healthy! Citrus Chicken isn’t quite as “citrusy” as you might think. Thanks to the Italian seasoning, thyme and rosemary, it’s a very savory meal that won’t directly remind you of a fruit salad. The citrus just brightens up the dish a bit.

I happen to love this dish with my Brussels Sprouts, Cranberry, Quinoa Salad that I posted last week. The orange vinaigrette in the salad is a perfect complement to the orange in the Citrus Chicken.

All I do for this dish is place my chicken thighs in a 9×13 casserole dish.

Citrus Chicken

Next I mix 1/4 cup olive oil, 2 cloves of garlic, 2 tablespoons Honey, the juice of 1 lemon and 1 orange, 1 tablespoon of Italian seasoning, 1/2 teaspoon of paprika, 1 teaspoon of onion powder, and some salt and pepper. Then I pour it over my chicken.

 

Citrus Chicken Dressing

With the remaining orange and lemon, I slice them up and distribute the slices around the chicken, along with my sliced red onion. Last thing is to sprinkle the top of the chicken with dried thyme and rosemary.

Citrus Chicken Citrus

40 minutes in a 400º oven and… perfection!

Citrus Chicken Done

Citrus Chicken

  • 1/4 cup olive oil
  • 2 cloves of garlic, minced
  • 2 tablespoons Honey
  • 2 whole lemons, one juiced and one sliced
  • 2 whole oranges, one juiced and one sliced
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon paprika
  • 1 teaspoon onion powder
  • Salt and freshly ground pepper, to taste
  • 4 1/2 pounds chicken thighs
  • 1 medium red onion, thinly sliced
  • 1 teaspoon dried thyme
  • 1 tablespoon dried rosemary

Preheat oven to 400ºF.

In a small bowl whisk together olive oil, garlic, honey, lemon juice, orange juice, Italian seasoning, paprika, onion powder, and salt and pepper.

Place chicken in a rimmed 13-in. x 9-in. baking dish. Place and spread them out evenly in the pan. Pour oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper.

Bake uncovered for about 30-40 minutes, or until chicken is cooked and juices run clear.

For best results, chicken can be marinated in a plastic container or bag for several hours or overnight in the olive oil mixture.

Recipe adapted from…


Happy cooking,
Laura

 

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