{How to Make Citrus Herb Crusted Chicken}



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.

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