Are you looking for finger lickin’ good chicken that’s moist, herby, and flavorful?? Wow that’s so weird, we totally read your mind. This chicken is all of those things and it can be marinated ahead and just thrown in the oven an hour before dinner time. It cooks up even shorter if you use boneless pieces or chicken breasts!
We had quite the Easter weekend, full of ham pies, homemade raviolis, and carrot cake… oh how we love carrot cake! We’re ready to get back into challenge mode though and this chicken is the perfect way to kick things off!
1/4 cup olive oil
4 cloves of garlic, minced
2 whole lemons, one juiced and one sliced
2 whole oranges, one juiced and one sliced
1/2 tsp paprika
1 teaspoon onion powder
1 teaspoon oregano
1/4 teaspoon crushed red pepper flakes
salt & pepper, to taste
~ 4.5 lbs bone in chicken pieces (12-14 pieces)
1 small onion
dried or fresh thyme
dried or fresh rosemary
Preheat the oven to 400 degrees F.
In a medium bowl whisk together the olive oil, garlic, lemon juice, orange juice, paprika, onion powder, oregano, red pepper flakes, salt and pepper. If you’re going to cook right away, split the chicken up between two 9 x 13’ glass baking dishes and pour mixture over evenly.
If you’re marinating the chicken, then split the pieces up evenly between two gallon ziplock bags and pour the mixture evenly over the chicken into the bags. Shake them up and put in the fridge. When you’re ready to cook, dump each bag with all its contents into it’s own 9x13 baking dish.
Right before cooking, arrange thin sliced onions, lemon slices and orange slices over your chicken. Then season with a generous helping of thyme and rosemary.
Cook in the oven for 1 hour uncovered or until chicken is cooked and juices run clear.
We served our chicken with roasted potatoes and a fresh salad, but this chicken would be good with rice or mashed potatoes too!