Citrus-Garlic Roasted Chicken

COOK TIME: 45min
SERVES: 4 to 6 servings


  • 4 large bone-in, skin on chicken breasts, about 3 pounds
  • 4 large whole chicken thighs, about 2 pounds
  • 1/2 navel orange, zested, plus the juice of 1 whole orange
  • 2 limes, 1 zested, both juiced
  • 1/2 cup extra-virgin olive oil
  • 4 large cloves garlic, peeled and smashed
  • 1 teaspoon kosher salt, plus more for seasoning
  • Freshly cracked black pepper


Step 1
Put the chicken in a large nonmetalic bowl. Put the orange and lime zests in a small bowl and add the fruit juices.
Whisk in the olive oil, garlic, 1 teaspoon salt, and a generous grind of black pepper.
Pour the marinade over the chicken and toss until well coated.
Marinate for 20 to 30 minutes but no longer than 45 minutes.

Step 2
Preheat the oven to 375 degrees F.
Put a rack on a rimmed baking sheet.
With tongs, remove the chicken pieces from the marinade and arrange them on the rack leaving space between each piece.
Drizzle a small spoonful of the marinade over the top of each chicken piece; season well with salt and pepper, to taste.
Roast until the chicken is cooked through and the juices run clear when meat is pierced with a knife, about 45 minutes.

Step 3
Transfer the chicken to a serving platter.
Cool slightly before serving or let stand until room temperature before refrigerating for later use.