One Pan Herb & Citrus Roast Chicken

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

3

Bone-In, Skin-On Chicken Leg Quarters

3 thighs, 3 legs

2

Large Oranges

or Blood Oranges

2

Lemons

2 cloves

Garlic , minced

60 mL

Olive Oil

40 g

Honey

1 sprig

Fresh Rosemary

leaves removed and chopped

2 sprigs

Fresh Thyme

leaves removed and chopped

3 sprigs

Fresh Parsley

with leaves attached, chopped

1

Onion , thinly sliced

to taste

Salt

to taste

Ground Black Pepper

5 g

Poultry Seasoning , divided

Cooking Instructions

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Step 1

First, zest one of the Lemons (2) and one of the Oranges (2) to make a tablespoon combined of citrus zest. Squeeze the juice of each of those and set aside. Slice the remaining orange and lemon into thin slices, set aside.

Step 2

Prepare the Bone-In, Skin-On Chicken Leg Quarters (3) by rinsing and patting dry. Sprinkle generously with half of the Poultry Seasoning (2 g) , Salt (to taste) and Ground Black Pepper (to taste) , and a pinch or two of zest. Arrange chicken in a baking dish.

Step 3

Prepare the marinade by mixing the fresh squeezed juice, Olive Oil (60 mL) , Honey (40 g) , Garlic (2 cloves) , and remaining Poultry Seasoning (2 g) . Taste for flavor.

Step 4

Pour the marinade over the chicken.

Step 5

Arrange Onion (1) , citrus slices, Fresh Rosemary (1 sprig) , Fresh Thyme (2 sprigs) , and Fresh Parsley (3 sprigs) . Marinate in the fridge for 1 hour.

Step 6

Take the chicken out of the fridge and preheat the oven to 400 degrees F (200 degreees C).

Step 7

Sprinkle the chicken with about 2 tablespoons of olive oil, salt and pepper to taste.

Step 8

Bake for 35 minutes or until the chicken reaches a temperature of at LEAST 165 degrees F (73 degrees C). With dark pieces of meat I let it go to 175 degrees F (80 degree C), totally up to you.

Step 9

Enjoy!