Herb Citrus Roasted Chicken
Herb Citrus Roasted Chicken
Ingredients
For the Chicken
- 4 chicken leg and thigh quarters, bone-in, skin-on
For the Marinade
- 4 garlic cloves, peeled
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
- 1/2 cup fresh parsley, chopped, plus more for garnish
- 1 lemon, juiced (about 2 tablespoons)
- 1 orange, juiced (about 1/4 cup)
- 1/2 teaspoon red chili flakes
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon salt
- 1/4 cup olive oil
- 1 teaspoon chicken bouillon powder
For Serving
- 2 cups white rice, cooked
- 1 lime, cut into wedges, for garnish
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Combine all marinade ingredients: garlic cloves, rosemary sprigs, thyme sprigs, 1/2 cup chopped fresh parsley, lemon juice, orange juice, red chili flakes, paprika, onion powder, garlic powder, black pepper, salt, olive oil, and chicken bouillon powder in a blender.
⏱️ 5 min
- 2
Blend until a smooth, bright green paste or sauce is formed. Scrape down the sides of the blender as needed to ensure all ingredients are fully incorporated.
⏱️ 3 min
- 3
Place the chicken leg and thigh quarters in a large bowl. Pour the prepared green marinade over the chicken. Using gloved hands, thoroughly mix and rub the marinade into the chicken, ensuring each piece is fully coated. For maximum flavor, gently lift the skin and rub some marinade underneath.
⏱️ 7 min
- 4
Cover the bowl with plastic wrap and refrigerate to marinate for at least 2 hours, or preferably overnight (up to 12 hours) for best flavor.
⏱️ 120 min
- 5
To oven roast: Preheat your oven to 425°F. Place the marinated chicken pieces skin-side down in a hot oven-safe skillet (such as a cast iron skillet).
⏱️ 5 min•🌡️ 425
- 6
Roast for 35 minutes, flipping the chicken halfway through the cooking time (after about 17-18 minutes) to ensure even browning and cooking. The internal temperature of the chicken should reach 165°F.
⏱️ 35 min•🌡️ 425
- 7
Alternatively, to air fry: Place the marinated chicken pieces in an air fryer basket. Air fry at 390°F for 25 minutes, flipping the chicken halfway through (after about 12-13 minutes). The internal temperature of the chicken should reach 165°F.
⏱️ 25 min•🌡️ 390
- 8
Once the chicken is cooked through and the skin is crispy and caramelized, remove it from the oven or air fryer. If oven-roasted, spoon the flavorful pan drippings over the cooked chicken.
⏱️ 2 min
- 9
Garnish with fresh chopped parsley and a squeeze of fresh lime juice from a lime wedge. Serve immediately, typically paired with a side of fluffy white rice. Spoon any remaining pan drippings or sauce over the chicken and rice when plating.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Herb Citrus Roasted Chicken
Ingredients
For the Chicken
- 4 chicken leg and thigh quarters, bone-in, skin-on
For the Marinade
- 4 garlic cloves, peeled
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
- 1/2 cup fresh parsley, chopped, plus more for garnish
- 1 lemon, juiced (about 2 tablespoons)
- 1 orange, juiced (about 1/4 cup)
- 1/2 teaspoon red chili flakes
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon salt
- 1/4 cup olive oil
- 1 teaspoon chicken bouillon powder
For Serving
- 2 cups white rice, cooked
- 1 lime, cut into wedges, for garnish
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Combine all marinade ingredients: garlic cloves, rosemary sprigs, thyme sprigs, 1/2 cup chopped fresh parsley, lemon juice, orange juice, red chili flakes, paprika, onion powder, garlic powder, black pepper, salt, olive oil, and chicken bouillon powder in a blender.
⏱️ 5 min - 2
Blend until a smooth, bright green paste or sauce is formed. Scrape down the sides of the blender as needed to ensure all ingredients are fully incorporated.
⏱️ 3 min - 3
Place the chicken leg and thigh quarters in a large bowl. Pour the prepared green marinade over the chicken. Using gloved hands, thoroughly mix and rub the marinade into the chicken, ensuring each piece is fully coated. For maximum flavor, gently lift the skin and rub some marinade underneath.
⏱️ 7 min - 4
Cover the bowl with plastic wrap and refrigerate to marinate for at least 2 hours, or preferably overnight (up to 12 hours) for best flavor.
⏱️ 120 min - 5
To oven roast: Preheat your oven to 425°F. Place the marinated chicken pieces skin-side down in a hot oven-safe skillet (such as a cast iron skillet).
⏱️ 5 min•🌡️ 425 - 6
Roast for 35 minutes, flipping the chicken halfway through the cooking time (after about 17-18 minutes) to ensure even browning and cooking. The internal temperature of the chicken should reach 165°F.
⏱️ 35 min•🌡️ 425 - 7
Alternatively, to air fry: Place the marinated chicken pieces in an air fryer basket. Air fry at 390°F for 25 minutes, flipping the chicken halfway through (after about 12-13 minutes). The internal temperature of the chicken should reach 165°F.
⏱️ 25 min•🌡️ 390 - 8
Once the chicken is cooked through and the skin is crispy and caramelized, remove it from the oven or air fryer. If oven-roasted, spoon the flavorful pan drippings over the cooked chicken.
⏱️ 2 min - 9
Garnish with fresh chopped parsley and a squeeze of fresh lime juice from a lime wedge. Serve immediately, typically paired with a side of fluffy white rice. Spoon any remaining pan drippings or sauce over the chicken and rice when plating.
⏱️ 3 min