Before anybody asks, yes, you could make this with boneless skinless chicken breasts. But for my money, thighs or leg quarters are the way to go. Baked Citrus Chicken is the first thing I think of when 10-pound bags of leg quarters go on sale for 59 cents a pound. (Well, that and whether there’s room in my freezer.) If using boneless breasts, you’ll need to watch them. The timing will be less, and you’ll need to be careful not to dry the chicken out.
I have a great recipe for Greek Chicken that also calls for olive oil and lemon, but this one is different. Baked Citrus Chicken calls for both lemon and orange. Greek Chicken’s only herb is oregano, but Citrus Chicken calls for more. The recipe I originally found called for Italian seasoning. I use that–occasionally swapping it out for herbes de Provence–all winter long. In warm weather I try to use fresh herbs when I have them. I tend to use fresh thyme, oregano, dill, and chives. You have a whole lot of leeway with the herbs.
As easy as it is, Baked Citrus Chicken works as well for a weeknight family dinner as it does for a fancy dinner party. And it’s beautiful! I like it over lemon rice with green beans or a simple salad on the side. Steamed or roasted broccoli keeps Citrus Chicken excellent company, too. If rice isn’t your thing, orzo, couscous, any pasta, or mashed potatoes are all welcome.
This Baked Citrus Chicken calls for lemon and orange, but you can include lime or grapefruit if you like. (Guess what I had a lot of this time? Satsumas!) The honey in the recipe is there to enhance browning and tame any bitterness from the pith. If you’re using mostly sour citrus though, you may want to up the honey a little. The dish itself isn’t sweet. Instead it’s tangy and savory–everything a citrusy baked chicken dish should be.
Enjoy!
Baked Citrus Chicken
Ingredients
- ¼ cup olive oil
- 2 oranges, one zested and juiced, the other one sliced
- 2 lemons, one zested and juiced, the other one sliced
- 2 T. honey
- 2 cloves garlic, minced
- 1 T. Italian seasoning
- 1 t. onion powder
- ½ t. paprika
- salt and pepper to taste (I add 1 t. salt and ½ t. pepper)
- 2 lbs. bone-in chicken pieces
- 1 medium onion, thinly sliced
- chopped fresh herbs for garnish, optional
Instructions
- in a bowl large enough to hold all the chicken, combine olive oil, citrus juices, honey, garlic, Italian seasoning, onion powder, paprika, and salt and pepper. Whisk together well.
- Add chicken pieces one at a time, turning over and over to thoroughly coat each piece. Let marinate 1/2 hour on the counter, or up to 12 hours refrigerated.
- Preheat oven to 400°. Put half the onion slices on the bottom of a baking dish. Add the chicken in a single layer, some crowding is fine. Tuck the rest of the onion and all of the citrus slices among and on top of the chicken pieces. Pour the marinade over everything. Bake one hour or until the chicken is done. Let rest a few minutes before serving.
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