| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 5 min |
| Inactive: | 45 min |
| Cook: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 4 large bone-in, skin on chicken breasts, about 3 pounds
- 4 large whole chicken thighs, about 2 pounds
- 1/2 navel orange, zested, plus the juice of 1 whole orange
- 2 limes, 1 zested, both juiced
- 1/2 cup extra-virgin olive oil
- 4 large cloves garlic, peeled and smashed
- 1 teaspoon kosher salt, plus more for seasoning
- Freshly cracked black pepper
Instructions
- Put the chicken in a large nonmetalic bowl. Put the orange and lime zests in a small bowl and add the fruit juices. Whisk in the olive oil, garlic, 1 teaspoon salt, and a generous grind of black pepper. Pour the marinade over the chicken and toss until well coated. Marinate for 20 to 30 minutes but no longer than 45 minutes.
- Preheat the oven to 375 degrees F. Put a rack on a rimmed baking sheet. With tongs, remove the chicken pieces from the marinade and arrange them on the rack leaving space between each piece. Drizzle a small spoonful of the marinade over the top of each chicken piece; season well with salt and pepper, to taste. Roast until the chicken is cooked through and the juices run clear when meat is pierced with a knife, about 45 minutes.
- Transfer the chicken to a serving platter. Cool slightly before serving or let stand until room temperature before refrigerating for later use.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 612 |
| Total Fat | 46 g |
| Saturated Fat | 10 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 42 g |
| Cholesterol | 178 mg |
| Sodium | 474 mg |
Reviews
I followed the recipe to the T, and the chicken ended up not having any citrus flavor whatsoever! It was however juicy hence I’ll give it 3 starts but I think I could have achieved that without wasting the fruit.
Everyone LOVES when I cook this!! It is absolutely delicious!
I had no oranges so I substituted some mango nectar I had in the fridge. Tasted great to me! Easy recipe, great meal.
Make sure to add plenty of salt and pepper in the marinade and directly on your chicken before baking. This was perfection though! Juicy, slightly sweet, crispy skin, perfectly cooked. The breasts I had were huge so I used kitchen shears to cut them at the widest point, into 2 pieces. I think this helped the marinade penetrate the meat on those larger pieces better. I can’t wait to use the left overs for asian chicken salad with all that delicious citrusy goodness.
Was looking for a recipe to tell me what temperature to cook bone in skin on chicken breasts and for how long. Will try this one.
This was super quick and easy to prepare. My husband is eating them now and says he can’t believe how moist the meat is and calling it “heaven in my mouth”.
The recipe was a good start, but I would have liked more of the garlic flavor. What I really enjoyed was the moistness of the chicken. Nothing is worse than dry baked or roasted chicken so I loved that about this recipe. Would try it again with some variation.
good, It does have a lighter flavor, which is nice. I think next time I will grill it instead. I especially want to try it for fajitas.
i made it today and i didn’t taste any of the orange or lime didn’t really like it i will not make it again
great recipe and very easy. I added chipolte and some of the adobo to the marinade.