Fresh Herbs & Citrus Chicken

Fresh herbs and citrus infuse the chicken with their bright and robust flavors.

This recipe utilizes both the zest and the juice of oranges and lemons. By first, marinating (for several hours) the chicken thighs in the fruit juices and then coating them with the zest and fresh chopped herbs, you’ll end up with very flavorful poultry.

I used rosemary and Italian parsley because that’s what is in my garden. Feel free to use your favorites or what you have available. Arugula or spring greens, lightly dressed with extra-virgin olive oil and a squeeze of lemon, is a perfect pairing for this refreshing dish.

 

Ingredients:

  • 2 Lemons, juice and zest
  • 1 Orange, juice and zest
  • 1/2-2 Pounds chicken thighs
  • 3 Tablespoons extra-virgin olive oil (Delicate)
  • 1/4 Cup fresh rosemary, finely chopped
  • 1/4 Cup Italian parsley, finely chopped
  • Arugula or spring greens
  1. Zest 1 lemon and the orange and leave at room temperature to dry out until ready to use. You should have about 1 heaping tablespoon of lemon zest and about 2 tablespoons of the orange zest. Next, juice the lemon (approximately 1/4 cup juice) and orange (approximately 1/2 cup juice).
  2. Using a large freezer bag (1 gallon) or a shallow pan, combine the fruit juices with olive oil.
  3. Place the chicken in the bag. Seal tightly and refrigerate for 4 or 5 hours. You could leave it in overnight too.
  4. Drain the chicken, pat dry and then season with salt and pepper. Combine the chopped herbs with the zest and evenly coat each thigh.
  5. Using an oven-proof baking dish, bake in a 450* oven for 25-35 minutes, until juices run clear when meat is pierced.
  6. Toss the greens with a bit of olive oil and lemon juice and then season with salt and pepper.
  7. To serve, line a platter with the greens and put the chicken thighs on top. A final squeeze of lemon juice over the platter is the finishing touch. This is a great dish to feed a crowd, because it can all be prepped in advance (baking the chicken last) and the dish is best served at room temperature. You may also plate as individual servings as the photo suggests.

 

 

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  1. Arugula Salad with Warm Balsamic Dressing | Sicilian Girl - June 15, 2017

    […] green, high in vitamin-K and folic acid, can be used in appetizers, such as carpaccio, pasta¬†and¬†chicken dishes and of course […]

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