Citrus and Herb Roasted Chicken

Cooking chicken is just so versatile don’t you think?  You bake, barbecue, stew, curry it and you get a comforting meal at the end of the process.  This particular chicken  would be good enough to eat on a weeknight, but also on special occasions or when you invite company.  I loved all the colors as I kept adding layer upon layer of taste and tang.  Oranges are popular this time of the year, I’m especially partial to the navel oranges, they are always so sweet and tasty.  The oranges in this dish definitely upped it a notch and made a beautiful presentation don’t you think?

Imagine all the citrus flavors, garlic, olive oil and other poultry seasonings and fresh herbs?  I marinated this overnight so you know the flavors melded.

Oranges, lemons and lime added to the mix

I got a bunch of veggies I had on hand in the refrigerator and roasted them with some olive oil, spices and herbs.  I love this as my go-to side dish at least twice a week.  I just use whatever veggies I have and with the onions a lot of caramelization goes on.  This side paired perfectly with the chicken dish – my husband baked a potato and enjoyed it with the entire meal too.  This recipe serves 6, but I halved it.

Citrus and Herb Roasted Chicken


  • 1/4 cup olive oil
  • 4 cloves of garlic, minced
  • 2 tablespoons sugar
  • 2 whole lemons, one juiced and one sliced
  • 2 whole oranges, one juiced and one sliced
  • 1 lime juiced
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon paprika
  • 1 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground pepper, to taste
  • 10-12 pieces bone-in chicken parts (thighs and legs are best) pat dry
  • 2 red onions sliced
  • 1 teaspoon dried thyme, or fresh chopped
  • 1 tablespoon dried rosemary, or fresh chopped
  • Additional herbs for garnish


  1. Preheat oven to 400 degrees F.
  2. In a small bowl, whisk together olive oil, garlic, sugar, lemon juice, orange juice, lime juice, Italian seasoning, paprika, onion powder, red pepper flakes, salt and pepper.
  3. Place chicken in a rimmed 13 x 9 baking dish.  Place skin side up and spread them out evenly in the pan.  Pour olive oil mixture all over the chicken, turning pieces to coat all sides.
  4. Arrange slices of lemon, orange and onion around and under the chicken.  Sprinkle all over generously with thyme, rosemary, salt and pepper.
  5. Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear.  Remove to a serving platter and garnish with chopped fresh herbs.

This was a perfect mouthwatering chicken dish.  The spiciness, the tanginess, the sweetness renders the chicken tender and oh so full of flavors.  Enjoy!


26 thoughts on “Citrus and Herb Roasted Chicken

    1. Ahhh, there you are Ana, so lovely to see you again. I hope all is well. Yes you should def give that a try, I know I will be repeating this again and again. Thanks for stopping by.


  1. Loretta, This is comfort meal at its best and so vibrant with the color and flavor of oranges too. I love roasting veggies this time of the year also. I was smiling as I read your post because my husband would like that baked potato with it too 🙂
    Fabulous share!

    Liked by 1 person

    1. Thanks Sandhya…..the next time I roast root veggies, I’ll add the garam masala like you do with yours. If you do eat chicken in your family, I’d highly encourage this recipe. I know I’ll be repeating it again and again.

      Liked by 1 person

      1. Yes we do eat chicken so I will definitely try it next time. Do you leave the skin on the chicken when roasting? I generally get the skinless boneless thigh meat but do you think it would dry out when roasting if it is skinless?
        I absolutely love the roasted veggies with garam masala. Made them again this week.

        Liked by 1 person

      2. Sandhya, normally we use skinless, boneless too…But I’d say the bones really enhance the flavors in this particular dish. Sometimes in curries too, I remove the skin, but keep the bones as it adds extra flavor. You’re right, it might dry out the flesh if you remove the skin, you don’t have to eat the skin though.

        Liked by 1 person

  2. After seeing this masterpiece on FB I just had to come by the blog and reiterate what a fantastic meal this is!! I think now that all food should be just like this. Well, wait a minute…that would be apretty boring blog after awhile, lol!! Good food, lovingly prepared to bring out the best flavors – Loretta, you can’t ask for anything more. Maybe a beer!


  3. Ha ha Molly, for me a glass of vino perhaps? I’ll have to say those flavors married well, it will definitely appear on my table again sometime soon. Thanks for stopping by 🙂 You’re always a laugh!


    1. Yes mess free and versatile for sure Julie. We too eat chicken at least once a week and I keep forgetting to try my previous chicken recipes on my blog as I’m continually searching for new ones. 🙂

      Liked by 1 person

Would love to hear your thoughts and comments.

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s