This oven roasted citrus chicken is beautiful and delicious! I love cooking pretty food. Don’t you? Whenever I cook up a dish that tastes and looks good, I find myself doing a little happy dance in the kitchen (especially these days, as I’m working on my food photography!).
My favorite way to prepare roasted chicken is to do so on very high heat for 15 minutes, then reduce the heat for the remaining cooking time. If you haven’t tried this method, I highly recommend it as the result is a super tender chicken with perfectly crispy skin.
The pan drippings are my favorite! I love the tangy, flavorful sauce that it yields. It’s so good served over rice, potatoes or tossed with pasta.
This recipe is easy enough for a weeknight meal and fancy enough to serve for a special occasion. It comes together with minimal effort but is beautifully adorned with vibrant slices of orange and lemon and will convince anyone you spent hours in the kitchen!
- ¼ cup olive oil
- 5 cloves of garlic minced
- 2 lemons one juiced and one sliced
- ¼ cup orange juice
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- ¼ teaspoon crushed red pepper flake
- 2 pounds chicken legs
- ½ onion sliced
- 1 orange sliced
- 1 teaspoon fresh rosemary
- Salt and pepper to taste
Preheat oven to 400 degrees.
In a small bowl, mix olive oil, garlic, lemon juice, orange juice, Italian seasoning, paprika, crushed red pepper flakes and salt and paper.
Place chicken in cast iron skillet or shallow baking dish. Pour olive oil mixture over chicken, turning it to coat each piece.
Arrange the onions, lemons and oranges around chicken. Sprinkle with fresh rosemary, and salt and pepper to taste.
Bake uncovered for 15 minutes on 400 degrees. Then, reduce heat to 350 degrees and continue to bake uncovered for 45 minutes or until chicken is cooked and skin is crisp and brown.
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