Citrus Sage Chicken Recipes

SHEET PAN CITRUS AND SAGE CHICKEN WITH ROASTED BROCCOLI AND POTATOES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper or a silicone mat.
• Slice chicken breasts into 3 or 4 tenders about 2 inches wide.
• Toss potatoes with olive oil to coat; sprinkle with 1/3 the sage. Season with salt and pepper. Lay potatoes in a single layer on the prepared baking sheet.
• Bake in the preheated oven until golden, 20 to 25 minutes.
• Combine bread crumbs, Parmesan cheese, and another 1/3 the sage in a shallow bowl.
• Zest, halve, and juice 3 clementines. Add enough lemon juice to make 1/2 cup of citrus juice. Quarter juiced clementines; reserve.
• Combine citrus juice, melted butter, Italian seasoning, and 1/2 teaspoon garlic powder in another bowl. Dip chicken tenders one at a time into the juice mixture; coat with the bread crumb mixture.
• Toss broccoli with the remaining juice mixture and sage.
• Reduce oven temperature to 400 degrees F (200 degrees C).
• Scrape potatoes from the pan using a spatula; toss slightly to make room for chicken and broccoli. Add the coated chicken and top with 2 sliced clementines. Add broccoli in a single layer. Sprinkle remaining garlic powder on top; season with salt and pepper. Scatter reserved clementine quarters around the pan.
• Bake in the preheated oven until chicken is golden and broccoli is crispy and browned on the edges, about 20 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C).

LEMON SAGE BAKED CHICKEN WITH OLIVES

Steps:

• Prepare your lemon sage marinade. In blender or food processor, blend together sage, lemon juice, lemon zest, onion, garlic, olive oil, seasonings, and mustard. The marinade should be creamy and smooth (see notes if don't have food processor).
• Place cleaned/trimmed skinless chicken in large bowl or casserole dish.
• Pour the marinade over the chicken thighs or chicken breast. Reserve a small amount of marinade for brushing chicken with marinade, once baked. (optional)
• Place chicken in fridge to marinate for at least 30 minutes or up to 2 hours. If you are using chicken breast, marinade for at least 1 hour in fridge first.
• After the chicken has marinated, preheat oven to 400 F.
• Place the marinated chicken and sliced onion in an oven safe skillet. Brown chicken and onion on medium high for 3 -5 minutes, flip chicken once while browning cooking. Remove from heat.
• Add the olives around the chicken and lemon slices on top of each piece of chicken.
• Season with pepper.
• Bake/Roast for 25 -30 minutes, checking internal temperature at 20 minutes to see progress. If you are using thick chicken breast, you might have to cook longer.
• Broil last 2-3 minutes to create a crispy outside on the chicken and lemon slices on top.
• Remove and let sit for 8-10 minutes before touching serving.
• - Brush baked chicken with the reserved marinade

CITRUS ROASTED CHICKEN

Steps:

• Position rack in the center of the oven and preheat to 400°F.
• In a large bowl, mix together softened butter, 2 minced garlic cloves, chopped rosemary, sage, parsley, kosher salt and pepper.
• Pat the chicken dry, remove giblets (if there are any), and sprinkle the cavity with salt and pepper. Gently rub the inside the skin of the chicken breast with half of the butter herb mixture. Then rub the outside of the entire chicken with the remaining half of the butter herb mixture.
• Stuff the cavity with the quartered orange, lemon, onion, and 1-3 whole cloves of peeled garlic. Tie the chicken legs together with kitchen string. Sprinkle the chicken with salt and pepper.
• Pour ½ cup of the chicken broth into the bottom of a large roasting pan; set aside the rest of the chicken broth for later. Place a rack in the pan, then place the chicken, breast side up, on top of the rack.
• Roast at 400°F for one hour. Baste with chicken broth if necessary. During this time, whisk together the orange juice, lemon juice, olive oil, salt and pepper in a large bowl. Set aside half of this citrus juice oil blend in a separate bowl.
• At one hour, turn the heat down to 375°F, and baste the chicken using some of the citrus juice/oil blend. Continue basting as needed and roast for about 35-45 more minutes, or until the chicken is fully cooked, when a meat thermometer registers 165°F.
• Remove from the oven, cover and tent with aluminum foil, and allow to rest at room temperature for 10 minutes before slicing.
• set the roasting pan over two burners and add the remaining half of the citrus oil blend you had set aside. If you want thicker sauce, whisk in flour or cornstarch. Strain into a separate bowl or gravy boat and serve alongside the chicken.

CITRUS-SAGE CHICKEN

Steps:

• Grate 1 Tbs of peel and squeeze 3 Tbs juice from the oranges.
• Grate 1 Tbs of peel and squeeze 3 Tbs juice from the lemons.
• In large bowl, with wire whisk, combine peels, juices, sage, oil, salt, and pepper. Add chicken, turning to coat.
• Cover and chill 2 hours; turning 3-4 times. Do not exceed time or chicken will be mushy.
• Place chicken on grill over medium heat. Cook 20 minute Turn and cook 10-15 min until juices run clear.
• Place in large serving dish and garnish.

CHICKEN: CITRUS SAGE CHICKEN BREASTS

Steps:

• Preheat oven to 350℉ (180℃). Rinse chicken breasts and pat dry; place in a shallow baking dish . Combine remaining ingredients. Pour ½ of mixture over chicken and bake 20 minutes longer or until done.