Chicken With Citrus


Chicken with citrus is one of my favorite meals. It’s so full of bold, bright flavors that complement the juicy chicken perfectly, and you can’t beat a meal that cooks up in one pan. It may seem like a lot of ingredients but they’re mostly spices and I actually buy them all at once in bulk that you can order online which makes it super cheap!

Citrus Chicken

  • Level: Easy
  • Total: 7 hr 45 min
  • Prep: 15 min
  • Inactive: 6 hr
  • Cook: 1 hr 30 min
  • Yield: 6 to 8 servings


Deselect All

4 pounds bone-in chicken thighs

3/4 cup freshly squeezed orange juice, about 2 oranges

2 tablespoons grated orange zest

1 teaspoon salt

2 teaspoons freshly cracked black pepper

1 teaspoon chiffonade fresh mint leaves

1 1/2 tablespoons chiffonade basil leaves

3 tablespoons white balsamic vinegar

3 tablespoons minced shallots

1 tablespoon celery seeds

Glaze, recipe follows


1 tablespoon olive oil

1 tablespoon minced shallots

1 teaspoon minced ginger

1/2 cup orange marmalade (look for marmalade with small rinds)

1/4 cup sweet chili sauce

1 tablespoon white balsamic vinegar

1/4 cup reserved marinade, strainedAdd to Shopping List


  1. Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.
  2. Preheat the oven to 350 degrees F.
  3. Remove the chicken from the marinade, reserving 1/4 cup for Glaze and put the chicken in a 13-by-9-inch pan and bake for 45 minutes. Baste with the Glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.


  1. In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.

Herb and Citrus Oven Roasted Chicken

Say hello to my most reader-loved recipe! Try this easy, elegant roasted chicken with fresh lemons, oranges and herbs. It’s perfect for weeknight meals or special occasions!

Herb and Citrus Oven Roasted Chicken – Super easy, elegant roasted chicken with fresh lemons, oranges and herbs! |

We don’t go out to eat often. There’s nothing more I love than gaining a little cooking inspiration and having someone else whisk away the dishes. But, because my hubby (and sometimes, even I) thinks the food I make is just as good as the grub we get at restaurants, we tend to enjoy the majority of our meals at home. No complaints here – cooking is what makes my heart beat after all! But I could go for a break now and then.

This roasted chicken is simply not helping my case…

Herb and Citrus Oven Roasted Chicken – Super easy, elegant roasted chicken with fresh lemons, oranges and herbs! |

Not to mention – making this meal probably cost me a whole $8. It was totally scrumptious and so easy, too. Whip it up for a weeknight meal or a casual dinner party that calls for something elegant yet simple!

Herb and Citrus Oven Roasted Chicken – Super easy, elegant roasted chicken with fresh lemons, oranges and herbs! |

The chicken turns out citrusy, tender, and melt-in-your-mouth good. Tuck in some fingerling potatoes and fresh herbs for another tasty twist. I think I’ll try that next time!

You can also switch up the seasonings to a spicy mix and toss in lemons and limes instead of oranges. Swap cilantro for the rosemary and thyme. Serve it over rice, maybe? No need to be a recipe robot – get creative!

Herb and Citrus Oven Roasted Chicken – Super easy, elegant roasted chicken with fresh lemons, oranges and herbs! |

However you dish up this delicious meal, though, you’re gonna love it. No need for basting or broiling or anything fancy here. Just pop it in for an hour at 400 degrees, and presto!

Perfect, mouthwatering chicken.

It’s even better if you let it marinade in the olive oil mixture overnight! This also makes it that much quicker to get it into the oven and into your belly.

Herb and Citrus Oven Roasted Chicken – Super easy, elegant roasted chicken with fresh lemons, oranges and herbs! |

Once the chicken has baked, remove the pieces to a serving platter. Nestle in some of your pretty citrus and aromatic herbs, and you have an easy, elegant meal. Everyone – even if it’s just your hubby – will be so impressed!

I served this with lemony orzo and a big salad, but rice, potatoes or garlic bread would also be great. Try it tonight!Herb and Citrus Oven Roasted Chicken

Herb and Citrus Oven Roasted Chicken

yield: 6Print


  • 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 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 about 4 1/2 lbs. bone-in chicken parts, (thighs and legs are best), pat dry
  • 1 medium onion, any kind, thinly sliced
  • 1 teaspoon dried thyme, or fresh chopped
  • 1 tablespoon dried rosemary, or fresh chopped
  • Chopped fresh herbs, rosemary, thyme, parsley, for garnish, optional


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

Citrus Rosemary Chicken

Crisp, tangy, and succulent citrus rosemary chicken, seasoned Mediterranean-style with garlic, rosemary, and oregano, and covered in a bold wine and orange marinade. A glass of Erath Pinot Noir is the perfect pairing to make this dish extra special!

Roasted chicken with rosemary and citrus in a braising pan with a bottle of wine and a glass of wine held by a hand next to it

A holiday-worthy rosemary chicken with citrus

This simple twist on roast chicken makes a dish that is at once crisp and succulent, with the perfect balance of savory, tangy, and warm flavors! Delicious and impressive with little work involved.

I know turkey is the first thing that comes to mind for a holiday table centerpiece, but if you’re looking for something different—less traditional but equally impressive—this citrus rosemary chicken with garlic and oregano—may just be your ticket!

Word to the wise, allow the chicken a little bit of time in the citrus marinade—one to two hours in the fridge, if you can. But if you don’t have the time, even 30 minutes is great.

Pair it with Erath 2019 Oregon Pinot Noir!

As wine pairings go, many people choose white wine to serve next to chicken dinners. But roast chicken is one of those rustic meals that pairs incredibly well with certain red wines. Which should you choose to serve with this recipe?

To me, a glass of Erath 2019 Oregon Pinot Noir is the perfect pairing to this comforting rosemary roast chicken with citrus.

If you’re not familiar, Oregon Pinot Noir is truly unique. The nature of the climate and soils translates into Pinot noirs that display flavors and aromas reminiscent of pure fresh red fruits like pomegranate, strawberry, and pie cherry. The purity and freshness of Oregon Pinot Noir sets it apart. 

The beautiful red fruit notes in this Erath Oregon Pinot compliment the rosemary and citrus flavors in the chicken without overwhelming the palate. And the smooth, lengthy finish is just perfection! Pinot as should be!

To elevate the flavor even more, I also used a little bit of the wine in the chicken marinade. 

The citrus marinade

The marinade is what makes all the difference in this simple rosemary and citrus chicken recipe. It works to tenderize the chicken and infuse it with flavor.

The citrus marinade in this recipe is made of a combination of wine, orange juice, lime juice, olive oil, tomato paste for color and umami, and fresh garlic, onions, rosemary, and other Mediterranean spices.

The key to great flavor here is to allow the chicken a good 1 to 2 hours in the marinade (refrigerated), and make sure to lift up the chicken skin to spoon some of the garlicy, citrus marinade underneath. If you only have a few minutes, leave the chicken to marinate at room temperature for 30 minutes or so.

Marinated chicken with orange and lemon slices in the pan ready to bake

How to make roasted rosemary chicken (a few tips)

I used a whole chicken split in half for this recipe, but you can also use chicken breast or thighs, and you may have to adjust the cooking time accordingly. Here’s a quick idea of how this recipe goes with some important tips (scroll down for print-friendly recipe):

  • Make the citrus marinade. In a large bowl, combine the wine, orange juice and zest, lime juice, olive oil, tomato paste, spices, garlic, and onions. Whisk well.
  • Use split chicken or chicken pieces of similar size for even cooking. If using whole chicken, split in half discarding the backbone. This will allow the chicken to lay flat in the pan for even cooking.
  • Marinate the chicken anywhere from 30 minutes to 2 hours for best flavor! Add the chicken to the marinade and toss to coat, making sure to spoon some of the marinade underneath the skin. Cover and refrigerate if marinating for longer than 30 minutes)
  • Roast in a high-heated oven.Transfer the chicken and the marinade to a braising pan or baking dish. Roast on the middle rack of the oven at 425 degrees F for about 45 minutes (rotate the pan 180 degrees after 30 minutes).
  • Brush with honey and broil for amazing color and crispy skin! After the chicken has roasted for 45 minutes or until fully cooked through, carefully chicken from the oven. Combine 1 to 2 tablespoons of honey with 1 tablespoon of olive oil and use a brush to coat the chicken with this delicious honey mixture. Return the chicken to the oven, this time, under the broiler, for 3 to 4 minutes (watch carefully to make sure the skin does not burn).
  • Rest before serving. Once you take the roast chicken out of the oven, allow it to rest at room temperature for 5 to 10 minutes before cutting and serving.
Side view of roasted rosemary chicken with orange and lime slices

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