🍗 Citrus-Marinated Roasted Chicken
👩🍳 Serves: 4–6
(Works with bone-in thighs, drumsticks, or a whole spatchcocked chicken)
🧾 Ingredients
For the marinade:
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Juice of 1 orange
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Juice of 1 lime
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Juice of 1 lemon
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Zest of any 2 of the above (optional, for extra punch)
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¼ cup olive oil
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4 cloves garlic, minced
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1 tbsp soy sauce or coconut aminos (adds umami — optional)
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1 tsp honey or brown sugar
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1 tsp ground cumin
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1 tsp smoked paprika
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½ tsp oregano or thyme
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Salt & pepper to taste
For the chicken:
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2–3 lbs (1–1.5 kg) chicken pieces (thighs, drumsticks, or spatchcocked whole chicken)
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Extra orange/lime/lemon slices for roasting (optional)
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Fresh herbs for garnish (cilantro, parsley, or thyme)
🔪 Instructions
1. Marinate the chicken:
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In a large bowl or zip-top bag, whisk together all marinade ingredients.
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Add the chicken and coat thoroughly. Cover and refrigerate for at least 2 hours, ideally overnight for maximum flavor.
2. Preheat and prep:
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Preheat oven to 425°F (220°C).
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Remove chicken from marinade (let excess drip off) and place on a parchment- or foil-lined baking sheet or in a roasting pan.
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Optional: Scatter citrus slices around the chicken for extra aroma and presentation.
3. Roast the chicken:
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Roast for 35–45 minutes (for bone-in pieces), or until the skin is golden brown and internal temp reaches 165°F (74°C).
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For a whole spatchcocked chicken: Roast for 45–55 minutes, depending on size.
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Tip: Broil for the last 2–3 minutes if you want extra crispy skin.
4. Rest and serve:
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Let chicken rest for 5–10 minutes before serving.
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Garnish with fresh herbs and serve with lime or lemon wedges.
🥗 Serving Ideas
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Over rice, quinoa, or couscous
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With roasted veggies or a simple salad
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As tacos or bowls with black beans and avocado