Herb & Citrus Oven Roasted Chicken

Source: Suppers facilitator Anita in Baltimore, Maryland


1⁄2 cup
sunflower, olive, or vegetable oil
6 cloves
garlic (minced)
4 tablespoons
pure maple syrup
lemons, 2 juiced and 2 sliced
oranges, 2 juiced and 2 sliced
2 tablespoons
Italian Seasoning
1 teaspoon
2 teaspoons
onion powder
1⁄2 teaspoon
crushed red pepper flakes
Kosher salt and freshly ground pepper to taste
bone-in chicken parts, patted dry
medium onions, thinly sliced
2 teaspoons
thyme, dried or chopped fresh
2 tablespoons
rosemary, dried or chopped fresh
fresh herbs for garnish (rosemary, thyme, parsley)


Preheat oven to 400°F.

In a small bowl whisk together oil, garlic, maple syrup, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, sea salt and freshly ground pepper.

Place chicken in 2 rimmed 13 x 9" baking dishes. Place parts skin-side up and spread them out evenly in the pan. Pour 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, sea salt and freshly ground black pepper.

Bake uncovered for about 1 hr, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired.


Variations: Use only chicken breasts in place of chicken parts, and bake for only 30 - 40 mins. For best results, chicken can be marinated in the refrigerator, in a plastic container or bag for several hours, or overnight, in the oil mixture. You can also switch up the seasonings to a spicy mix and toss in lemons and limes instead of oranges. Swap cilantro for the rosemary and thyme. A crock pot is not recommended for this recipe, as the skin would not brown, and the chicken would fall (or more likely shred) off the bone. (Recipe♦476)

Dietary Preferences: