Herb and Citrus Oven Roasted Chicken

Herb and Citrus Oven Roasted Chicken

Ok, I came across this recipe months ago on Pinterest. I finally got around to making it a couple months ago, and Oh. My. Gosh. WHY DIDN’T I MAKE IT SOONER?!?! It is absolutely delicious! So, of course, I must pass it along.

Here is the pretty before picture…


Now, the recipe is pretty adjustable. You can add whatever you want. Other times I have made this, I have added red potatoes, thyme, and carrots. This time, the only herb I used was rosemary, and it still comes out great!

Here is the pretty and delicious after!

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Seriously, if only there was a “scent” option. This smells sooooo yummy! I could make this everyday! Unfortunately, my husband gets a little tired of chicken. So tonight I am making spaghetti.

For the original blog this recipe came from (and to get other fantastic recipes!), visit Georgia here.

Herb and Citrus Oven Roasted Chicken

Serves 6


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


Preheat oven to 400 degrees F.

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.

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.

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.


Just 30-40 minutes is all that’s needed to bake this recipe with chicken breasts in place of chicken parts.

For best results, chicken can be marinated in a plastic container or bag for several hours or overnight in the olive oil mixture.

Blackberry Cobbler


My husband always says he married me for my peach cobbler (yes, those are blackberries in the picture and title. I will get there in a second.). Yea… Not my personality, looks, brains (or lack there of 😛 ), my smile, my sarcasm, my big heart, etc. Just my ability to make (what we both think is amazing) peach cobbler. There are those types of cobblers made with a tremendous amount of goo, little fruit, and a thin layer of crust on top. This is not one of those cobblers. If you want one of those, go to your local grocery store, make your way to the freezer section, and purchase a cobbler that you just need to throw into the oven.

The cobbler I make is stuffed with fruit (canned or fresh, your choice), and the bread becomes VERY fluffy (I guess that is a good word for it?). It doesn’t have an excessive amount of thick liquid. It is fantastic with or without some delicious vanilla ice cream. Although, I don’t know why anyone would ever want to eat it without a couple of scoops of vanilla ice cream. They. Must. Go. Together.

Now on to the blackberries. My mother-in-law loves blackberry cobbler. So when she comes to visit us, I try to make her some. I know what you are thinking… That I am a GREAT daughter-in-law! 😛 I’m sure the only reason she likes me is because I make her blackberry cobbler. Sound familiar? Hmm… Guess the apple doesn’t fall far from the tree! Like mother, like son. Haha 🙂

You are going to need baking spray, butter, flour, sugar, baking powder, salt, cinnamon, milk, vanilla. When I make peach cobbler, I cheat and use the peaches from the can. I usually buy 2 14.5oz cans of peaches in pear juice. I drain one, keep the juice from the second, then throw those into a bowl with some brown sugar and cinnamon. With the blackberries, I buy them fresh, wash them, dry them, freeze them, and pull them out to thaw in a bowl with some sugar and cinnamon. Preheat the oven, spray the 9×13 baking dish, put the butter in there, and put that into the oven to melt.

Mix the dry ingredients first.

Dry Ingredients

Then add the milk and vanilla. Mix.

Then check on the butter. If it is melted, take out the dish (careful! It will be hot!) Pour the batter onto the dish. Do not stir it into the butter.

Then add the fruit and some of the juice. My 2 year old really wanted some blackberries, so I set aside about half a container for her. I usually use about 3 6oz containers.

Then let the yummy-ness bake!

Then eat.



1 stick of butter

1 1/2 Cup Flour

1 1/2 Cup Sugar

3 tsp. Baking Powder

1/2 tsp. Salt

1 tsp. Cinnamon

1 1/2 Cup Milk

1 tp. Vanilla Extract

3 6oz containers of fresh Blackberries

Preheat oven to 350 F. Spray baking dish with baking spray. Add butter, and put it into the oven to melt. Sift together flour, sugar, baking powder, salt, and cinnamon. Stir in milk and vanilla extract. Take the baking dish out of the oven. If butter is completely melted, add batter. Do not stir. If it isn’t melted, leave it in for a couple more minutes. Add fruit one by one in a line onto the batter. Put into the oven for 45 minutes.

Enjoy and God Bless.