Description
This Herb and Citrus Oven Roasted Chicken recipe features juicy, bone-in chicken thighs and legs marinated and baked with a flavorful blend of citrus, garlic, and herbs. Roasting at a high temperature creates crisp skin and tender meat infused with bright lemon and orange notes, accented by Italian seasoning, paprika, and fresh herbs, resulting in a vibrant and comforting main dish perfect for family dinners or entertaining.
Ingredients
Units
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Marinade and Seasoning
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 tablespoons sugar
- Juice of 1 lemon
- Juice of 1 orange
- 1 tablespoon Italian seasoning
- 1/2 teaspoon paprika
- 1 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Main Ingredients
- 10-12 bone-in chicken pieces (thighs and legs), about 4 1/2 lbs, patted dry
- 1 whole lemon, sliced
- 1 whole orange, sliced
- 1 medium onion, thinly sliced
- 1 teaspoon dried thyme or fresh chopped thyme
- 1 tablespoon dried rosemary or fresh chopped rosemary
Garnish (Optional)
- Chopped fresh herbs (rosemary, thyme, parsley)
Instructions
- Preheat Oven: Set your oven to 400 degrees Fahrenheit (204 degrees Celsius) to ensure it is properly heated for roasting the chicken evenly.
- Prepare Marinade: In a small bowl, whisk together the olive oil, minced garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, crushed red pepper flakes, and salt and freshly ground pepper. This mixture will provide a bright, herby, and slightly spicy flavor base for the chicken.
- Arrange Chicken: Place the bone-in chicken pieces skin side up in a rimmed 13-by-9-inch baking dish, spacing them evenly so they roast uniformly. Pour the prepared olive oil and citrus marinade all over the chicken, turning pieces as needed to coat every side thoroughly.
- Add Aromatics: Arrange the lemon slices, orange slices, and thinly sliced onion around and underneath the chicken pieces. Sprinkle the dried or fresh thyme, rosemary, additional salt, and pepper evenly over everything to enhance the aroma and taste during roasting.
- Roast the Chicken: Place the baking dish uncovered in the preheated oven. Roast for about 1 hour, or until the chicken is fully cooked through, the skin is crispy, and the juices run clear when pierced. This will result in tender meat infused with bright herb and citrus notes.
- Serve: Remove the chicken pieces from the oven and transfer them to a serving platter. Garnish optionally with freshly chopped rosemary, thyme, and parsley for an added burst of freshness and visual appeal. Serve immediately and enjoy!
Notes
- For even more flavor, marinate the chicken in the olive oil and citrus mixture for 1-2 hours or overnight before roasting.
- Using bone-in thighs and legs ensures juicy meat; skin-on helps achieve a crispy exterior.
- If you prefer spicier chicken, increase the crushed red pepper flakes to 1/2 teaspoon.
- Roasting times may vary slightly depending on the size of chicken pieces; use a meat thermometer to check for an internal temperature of 165°F (74°C).
- Fresh herbs enhance flavor but dried herbs can be used as an alternative.
- Leftovers can be refrigerated for up to 3 days and reheated gently to retain moisture.
Nutrition
- Serving Size: 1 piece (approx. 150g)
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 4.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 110mg
