Citrus Herb Crusted Chicken
An easy-to-prepare crowd pleaser!
Prep Time: 3 hours
3 lbs. skin-on chicken pieces, either thighs or halved breasts
1/4 c. olive oil*
Salt and pepper
1/3 c. each fresh rosemary, thyme and oregano, finely chopped**
1) Zest lemons and oranges and leave at room temperature to dry out until ready to use. Juice lemons and oranges and combine with oil and chicken in a large freezer bag or shallow pan. Cover and place in fridge to marinate for one hour or up to overnight***.
2) Preheat oven to 450º. Drain and pat chicken dry, season liberally with salt and pepper and evenly coat chicken with zest and herbs. Place a cooling rack over a baking sheet and arrange chicken on top–this will allow juices/fat to drip off and create a delicious crust. Place in center of oven and cook for approximately 25 minutes, or until juices run clear when meat is pierced.
3) Serve family style on a large platter atop greens, pasta or wild rice.
* I used Watkins Grapeseed Oil instead of olive oil. I liked the idea of this since I was using citrus flavors.
** Obviously if you use store-bought herbs from a jar, you do not need as much of the herbs; it seems this ingredient measurement is incorrect.
*** Leaving the chicken in the fridge to marinate for one hour was enough for us to taste the citrus juice, even after I drained the mixture and patted the chicken dry.
For another option, I prepared the chicken (as shown in the image above) the same way except that I simply left off the Italian herbs (from the Citrus Herb Crusted Chicken recipe above) and added a bit of Weber Grill Creations Zesty Lemon Seasoning after baking. In hindsight, I could have added those seasonings before I baked it but I wanted to see how it would come out first; and it was yummy just the same!
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