Monday, August 4, 2014

Lemon Orange and Herb Roasted Chicken

Tonight, to finish off the Civic Long Weekend, I decided to make something nice and summery that we could enjoy out on the balcony. Lemon Orange and Herb Roasted Chicken!

While the weather didn't cooperate (so much rain!) this meal did create a nice summery atmosphere inside the apartment, so what more could I ask for?

This meal takes about an hour to make, and if you wanted to do a bunch and have access to a big oven or a barbecue, could definitely be made for large groups for a backyard party!

Lemon Orange and Herb Roasted Chicken 
(serves 4)


  • 1/4 cup olive oil
  • 5 cloves garlic (minced)
  • 2 tablespoons white sugar
  • 2 lemons, one juiced, one sliced
  • 2 oranges, on juiced, one sliced
  • 1/2 tsp (heaping) paprika
  • 1/2 tsp red pepper flakes
  • Ground Salt and Pepper to taste
  • 12 pieces chicken thighs (bone in or out - I use bone out no skins)
  • 1 onion, sliced
  • dried thyme and dried rosemary to season

1) Preheat oven to 400 F

2) Whisk together olive oil, garlic, sugar, lemon and orange juice, paprika, red pepper flakes and salt and pepper to taste

3) Place chicken in rimmed 13x9 baking dish and pour sauce over top. make sure chicken is well coated then spread evenly in pan (I like to roll the thighs a bit at this point to trap the juices more while cooking)

4) Arrange your onion, lemon slices and orange slices under and around your chicken. Try to keep the tops as open as possible

5) Generously season the top of the chicken with salt, pepper, rosemary and thyme

6) Pop it in the oven for about 40 minutes (if using bone in, I cook a bit longer, 50-60 minutes), or until juices run clear. Before serving, switch to broiler for 3 minutes to crisp up the tops.

Bon Appetit! 

your house will smell lemony fresh and summery the whole time you're cooking this! I served it tonight with just a simple Cesar salad and some potatoes, though in the past I've served with asparagus and a bit of risotto made from the stock.

One of the great things about this meal is the leftover stock in the cooking pan is great to keep! As mentioned I've used to make a simple risotto, you can also use as a marinade for the grill!