Description
Herb and Citrus Oven Roasted Chicken is a flavorful, juicy, and aromatic dish featuring bone-in chicken thighs and legs roasted to perfection with a zesty blend of lemon and orange juice, garlic, and a medley of herbs and spices. This easy oven-baked recipe is perfect for a comforting family dinner, delivering crispy skin and tender meat infused with bright citrus and savory Italian seasonings.
Ingredients
Units
Scale
Marinade and Seasoning
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 tablespoons sugar
- 1 lemon, juiced
- 1 orange, juiced
- 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
Chicken and Aromatics
- 10-12 pieces bone-in chicken parts (about 4 1/2 lbs), preferably thighs and legs, patted dry
- 1 lemon, thinly sliced
- 1 orange, thinly sliced
- 1 medium onion, thinly sliced (any kind)
- 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 the Oven: Set your oven to 400°F (200°C) to allow it to reach the perfect temperature for roasting the chicken evenly and developing a crispy skin.
- Prepare the Marinade: In a small bowl, whisk together the olive oil, minced garlic, sugar, fresh lemon juice, fresh orange juice, Italian seasoning, paprika, onion powder, crushed red pepper flakes, kosher salt, and freshly ground black pepper until well combined.
- Arrange Chicken in Baking Dish: Place the bone-in chicken pieces skin side up in a rimmed 13-inch by 9-inch baking dish, spreading them out evenly so they roast uniformly.
- Coat Chicken with Marinade: Pour the olive oil mixture all over the chicken, turning each piece to coat it thoroughly on all sides. Even if you marinated the chicken beforehand, be sure to add all the marinade to the dish to enhance flavor and moisture during roasting.
- Add Citrus and Aromatics: Arrange the thin slices of lemon, orange, and onion around and underneath the chicken pieces. Sprinkle dried or fresh thyme and rosemary generously over the top, along with additional salt and pepper to taste.
- Roast the Chicken: Place the baking dish in the preheated oven, uncovered, and roast for about 1 hour or until the chicken is cooked through, with juices running clear and the skin golden and crispy.
- Serve and Garnish: Transfer the roasted chicken pieces to a serving platter. Optionally, garnish with chopped fresh herbs like rosemary, thyme, and parsley for a fragrant, colorful finish.
- Enjoy: Serve your herb and citrus roasted chicken hot, accompanied by your favorite sides for a delicious and satisfying meal.
Notes
- For best flavor, pat chicken dry before applying the marinade to ensure crispy skin.
- You can marinate the chicken in the olive oil mixture for 1-2 hours before roasting for deeper flavor, though it’s optional.
- Use fresh herbs where possible for brighter aroma; dried herbs work well too.
- Adjust red pepper flakes to taste if you prefer a milder or spicier dish.
- Bone-in thighs and legs retain moisture better during roasting and yield juicier results.
- Make sure to roast uncovered to allow skin to crisp properly.
Nutrition
- Serving Size: 1 piece (approx. 150g)
- Calories: 320
- Sugar: 2.5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4.5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 105mg
