Description
This Herb and Citrus Oven Roasted Chicken is a flavorful and aromatic dish blending zesty lemon and orange with fragrant herbs. Tender bone-in chicken thighs and legs are marinated in a vibrant mixture of olive oil, garlic, Italian seasoning, and citrus juices, then oven-roasted to juicy perfection with slices of lemon, orange, and onions. This recipe yields a beautifully golden, juicy, and herbaceous main course perfect for family dinners or special occasions.
Ingredients
Units
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Marinade and Chicken
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 tablespoons sugar
- 1 lemon, juiced
- 1 lemon, sliced
- 1 orange, juiced
- 1 orange, sliced
- 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
- 10-12 pieces bone-in chicken parts (thighs and legs), about 4 1/2 lbs, patted dry
Additional Ingredients
- 1 medium onion, thinly sliced
- 1 teaspoon dried thyme or fresh chopped thyme
- 1 tablespoon dried rosemary or fresh chopped rosemary
- Chopped fresh herbs (rosemary, thyme, parsley) for garnish (optional)
Instructions
- Preheat the oven: Set your oven to 400 degrees Fahrenheit (200 degrees Celsius) to prepare for roasting the chicken evenly.
- Prepare the marinade: In a small bowl, whisk together the olive oil, minced garlic, sugar, freshly squeezed lemon juice, freshly squeezed orange juice, Italian seasoning, paprika, onion powder, crushed red pepper flakes, kosher salt, and freshly ground black pepper until well combined.
- Coat the chicken: Place the chicken pieces skin side up and evenly spread apart in a rimmed 13-inch by 9-inch baking dish. Pour the marinade over the chicken, turning each piece to ensure all sides are coated. If you had marinated the chicken in advance, still pour all the marinade over to maximize flavor.
- Add citrus and onion slices: Arrange the lemon slices, orange slices, and thinly sliced onions around and underneath the chicken pieces in the baking dish for extra moisture and flavor infusion.
- Season with herbs: Sprinkle the dried thyme and rosemary generously over the entire dish along with additional salt and freshly ground pepper to your taste.
- Roast the chicken: Place the baking dish uncovered in the preheated oven. Roast for about 1 hour, or until the chicken is fully cooked and juices run clear. The skin should be golden brown and the meat tender.
- Serve: Carefully transfer the roasted chicken pieces to a serving platter. Optionally, garnish with freshly chopped rosemary, thyme, and parsley to enhance aroma and presentation. Serve immediately and enjoy!
Notes
- Use bone-in, skin-on chicken thighs and legs for optimal juiciness and flavor.
- Pat chicken dry before marinating to ensure crispy skin after roasting.
- Adjust the amount of red pepper flakes to control the heat level.
- Marinating the chicken in the olive oil and citrus mixture for a few hours or overnight will deepen the flavors but is optional.
- If fresh herbs are unavailable, dried herbs can be used but use slightly less as dried herbs are more concentrated.
- Rest the chicken for 5 minutes after roasting to allow juices to redistribute before serving.
- Serving with a side of roasted vegetables or a fresh salad complements the dish well.
Nutrition
- Serving Size: 1 chicken piece (approx. 4 oz cooked)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 20 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 28 g
- Cholesterol: 110 mg
