Herb and Citrus Roasted Chicken

herb and citrus chicken I know I’m posting this on Meatless Monday, but save it for another day, a midweek meal or even a special occasion, it’s that good, it’s simple to make and the bright colored citrus makes it look elegant and pretty!

It’s filled with juicy fresh lemons and oranges, lots of garlic and herbs and when roasted together the flavors are divine!

herb and citrus chicken I found this recipe on Pinterest and was instantly drawn to it, you can use a whole cut up chicken, other chicken parts or you can adapt the recipe like I did using just the breasts, either way it’s bullet- proof!

herb and citrus chicken The citrus juice mingles perfectly with the olive oil, garlic and herbs, a nice bright dish on a cold winter day!

herb and citrus chicken 

Herb and Citrus Roasted Chicken
  • 2 bone in, skin on chicken breasts, or other chicken parts
  • 5 cloves garlic, minced
  • 2 tablespoons honey
  • 2 whole lemons, one juiced and one sliced
  • 2 whole oranges, one juiced and one sliced
  • 1 tablespoon Italian seasoning, dried
  • 1 teaspoon , garlic or onion powder
  • red pepper flakes, a good pinch
  • 1 medium red onion, sliced
  • ¼ cup of olive oil, plus extra for drizzling
  • fresh thyme and rosemary
  • salt and pepper to taste
  1. Heat oven to 400 degrees
  2. Whisk together the olive oil, honey, lemon and orange juice,dried seasoning,paprika, red pepper flakes, onion or garlic powder, salt and pepper.
  3. Place chicken into a baking dish and pour mixture on top turning to coat all sides, at this point you can let it marinate for a little while if you have the time for even more flavor infusion.
  4. Arrange the sliced citrus and onion all around and underneath the chicken.
  5. Place fresh thyme and rosemary throughout and a good drizzle of olive oil.
  6. Roast uncovered for about an hour or until juices run clear and chicken is fully cooked.




Sometimes I just don’t have the time to slow cook a chicken for some great homemade soup. But yet when it’s cold outside that’s exactly what I want! We just had 6″ of snow drop on us with more to follow this weekend.
Yaay some may say…not me! The older I get the less I like winter, but I guess I better grin and bare it because it’s only the beginning!So with that being said, here’s my quickie roasted chicken noodle soup.

Warm and comforting  just like you simmered it for hours, but in reality, it only it took 20 min’s.

The key ingredient is this roasted chicken, that I threw in the oven along with something else I was making the other day, you know, like 2 meals in one! Seasoned with lots of thyme, salt and pepper and olive oil. Actually, it’s the seasonings that makes the soup tastes so good. Now if you don’t have the time to roast some chicken, buy a rotisserie chicken at your favorite grocery store, it works just as well.

Then I simply just shred all the chicken up and stick it in my fridge until I’m ready to make the soup.

Take out your favorite soup pot and add a little olive oil in there. Next sauté 3 cloves of garlic, 3 or 4 diced carrots, 3 or 4 stalks of celery and 1 large onion, sprinkle with thyme, salt and pepper.

Add in some great boxed, organic, low sodium chicken broth like the one from Trader Joes, or Costco( or any of your favorites) and a sprinkling of fresh parsley. I used. almost 2 quarts.

In addition to that I always throw in a couple of Parmesan rinds that I always keep on hand in my freezer, it takes the broth to another level, then just toss in your shredded chicken.

I always cook my egg noodles or pasta on the side and add them into the bowl as needed, otherwise they tend to blow up from sitting in the hot broth too long.

And of course, you must top it off your steaming hot bowl of soup with some freshly grated Parmesan or Romano cheese.

Another quick meal for this busy time of year!!

Buon Appetito!