Print

Citrus and Herb Chicken Breast Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 8 reviews

This Citrus and Herb Chicken Breast recipe features tender petite chicken breasts marinated in a vibrant blend of olive oil, fresh citrus juices, herbs, and garlic, then baked to juicy perfection alongside aromatic oranges, lemons, red onions, rosemary, and thyme. The result is a flavorful, aromatic, and visually stunning dish that’s perfect for a healthy weeknight dinner or a special occasion.

Ingredients

Chicken and Marinade

  • 4 REP Provisions Petite Chicken Breasts
  • ⅓ cup Olive Oil
  • 2 tbsp Orange Juice
  • 1 tbsp Lemon Juice
  • 1 tsp Local Honey (optional)
  • 1 Shallot, finely diced
  • 4 Cloves Garlic, minced
  • ½ tbsp Dried Oregano
  • ½ tsp Salt
  • ½ tsp Pepper
  • ¾ tsp Paprika

Citrus and Aromatics

  • 2 Oranges, thinly sliced
  • 1 Lemon, thinly sliced
  • 1 Red Onion, cut into wedges
  • 3 Sprigs Fresh Rosemary
  • 4 Sprigs Fresh Thyme

Instructions

  1. Preheat the oven: Preheat your oven to 400° F (204° C) to prepare for roasting the chicken and citrus medley.
  2. Make the marinade: In a bowl, whisk together olive oil, orange juice, lemon juice, honey, finely diced shallot, minced garlic, dried oregano, salt, and pepper until well combined to form a flavorful marinade.
  3. Prepare the citrus and vegetables: Thinly slice the oranges and lemons, then cut the red onion into wedges. Spread the orange and lemon slices along with red onion wedges evenly in a 13×9 inch baking dish or sheet pan.
  4. Coat the citrus and onion: Pour about one-third of the marinade over the citrus and red onions, tossing gently to coat everything evenly. Nestle the fresh rosemary and thyme sprigs among the citrus and onions for added aroma.
  5. Arrange the chicken: Place the petite chicken breasts over the citrus and onion mixture in the baking dish. Pour the remaining marinade over the chicken breasts, rubbing the sauce all over each piece to ensure thorough flavor coverage.
  6. Bake the dish: Put the baking dish in the preheated oven and roast for 45 minutes. At about the 22-minute mark (halfway), spoon some of the flavorful juices collecting at the bottom of the pan over the chicken breasts to keep them moist and enhance flavor.
  7. Check doneness: The chicken is fully cooked when the internal temperature reaches 165° F (74° C) measured with a meat thermometer at the thickest part of the breast.
  8. Serve: Once cooked through, remove from the oven and serve immediately, enjoying the tender, citrus-infused chicken with aromatic herbs and roasted citrus slices.

Notes

  • Using a meat thermometer ensures perfectly cooked and safe-to-eat chicken every time.
  • If local honey is unavailable or you prefer less sweetness, you can omit the honey without compromising the flavor.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • This recipe works well with bone-in chicken breasts if you adjust the cooking time accordingly.
  • For extra crispiness, broil the chicken for the last 2-3 minutes, watching carefully to avoid burning.

Find it online: https://recipesbyliza.com/citrus-and-herb-chicken-breast-recipe/