Citrus and Herb Baked Chicken


Citrus and Herb Baked Chicken

Makes 4-8 servings

¼ cup olive oil

4 cloves garlic, minced

2 whole lemons, one zested and juiced and one sliced

2 whole oranges, one zested and juiced and one sliced

3 tablespoons Italian seasoning (or 1 tablespoon each dried thyme, rosemary, parsley)

½ teaspoon paprika

¼ teaspoon crushed red pepper flakes

½ teaspoon sea salt

½ teaspoon ground black pepper

1 tablespoon maple syrup or honey

8 bone-in, skin on chicken thighs, patted dry

1 yellow onion, thinly sliced

1. In a small bowl whisk together olive oil, garlic, lemon zest and juice, orange zest and juice, Italian seasoning, paprika, crushed red pepper flakes, salt, pepper, and sweetener. Marinade chicken at least 1 hour (or up to one day).

2. Preheat oven to 400F. Place chicken with the marinade in a rimmed baking dish, skin-side up. Arrange lemon slices, orange slices, and onion around and under the chicken. Bake uncovered for about 45 minutes, or until chicken is cooked and juices run clear.



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