Description
Delicious honey citrus chicken thighs roasted with fresh vegetables and herbs.
Ingredients
Scale
- 8–10 pieces chicken thighs (bone-in, skin-on)
- 1 large red onion (cut into 8 wedges)
- 1 red bell pepper (seeded and cut into chunks)
- 1 cup firm grape tomatoes (whole)
- 1 cup pitted kalamata olives
- 3 tablespoons capers
- 3 sprigs fresh rosemary
- 1 orange (cut into chunks)
- 1 lemon (halved)
- salt and pepper
- 1 large orange
- 1 large lemon
- 1/3 cup olive oil
- 1/4 cup honey
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 8 cloves garlic (minced)
- salt
- Green and Red Olives
- 3 sticks fresh rosemary
Instructions
- Preheat oven to 350F.
- Prepare a medium bowl. Wash and dry the fruits and veggies. Slice, and chop as needed. Set aside.
- Zest the orange, cut it in half, and squeeze the juice. Add the zest and fresh juice to the bowl.
- Zest the lemon, cut it in half, and squeeze the juice. Add the zest and fresh juice to the bowl.
- Add the olive oil, garlic powder, onion powder, and honey to the bowl with the juice and the zest. Whisk to combine. Add salt to taste.
- Prepare a 17×12-inch sheet pan by slightly drizzling it with olive oil. Set aside.
- Wash the chicken, add it to a large bowl with cold water and let it sit for 10 minutes to release any extra blood. Transfer the chicken to a surface covered with paper towels, top with paper towels, and pat dry.
- Season the chicken on each side with salt and pepper.
- Dip each chicken thigh entirely into the prepared honey citrus sauce, shake off excess, and place it onto the prepared sheet pan. Repeat with the remaining chicken thighs.
- Arrange all the cut veggies and fruits into the pan: onion, red bell pepper, grape tomatoes, fresh lemon, and orange. Top with kalamata olives and capers.
- Spoon any leftover honey citrus sauce evenly over the chicken thighs. Top with fresh rosemary.
- Cover the pan with foil and cook for 20 minutes.
- Remove the foil, return to the oven, and cook for further 30 minutes until chicken is golden brown and cooked through. Rotate the pan after 15 minutes.
- Remove from oven, discard rosemary springs. Drain about 50% of the juice from the pan.
- Garnish with green and red olives and fresh rosemary.
- Serve immediately with rice, pasta, or any starchy choice. The dish can be served with a feta salad on the side.
- Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Notes
- Make sure to wash the chicken properly before seasoning.
- For best flavor, let the chicken marinate for a while in the honey citrus sauce if time permits.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Oven Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 thigh with vegetables
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg