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.