Roasted Chili Citrus Chicken Thighs Recipes

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LEMON GARLIC ROASTED CHICKEN THIGHS



Lemon Garlic Roasted Chicken Thighs image

This is a recipe I put together one night with some chicken leg quarters I had - it was such a hit! Super delicious and so easy (not to mention inexpensive!). I have made it many, many times since, for family and friends, and even people who generally "only like breasts" love this. It really works best with meaty bone in thighs, leg quarters, and you can use breasts, but I would leave the skin on!!!!

Provided by pixiesmom

Categories     Chicken Thigh & Leg

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 6

2 -3 lbs meaty skinless chicken pieces, with bone (I use thighs)
2 whole lemons
2 tablespoons lemon juice
4 cloves garlic
olive oil
lemon-pepper seasoning

Steps:

  • Spray a deep baking dish, or roaster with non stick spray.
  • Combine 1 TBS of olive oil, the juice and zest of both lemons, plus the additional lemon juice, and the 4 cloves of garlic minced in a small bowl.
  • Place the chicken in the roasting pan.
  • Sprinkle liberally with the Lemon Pepper Salt.
  • Pour the lemon mixture over all- you can throw the lemon rinds into the baking dish too.
  • Bake at 400 for about 45 minutes to an hour, turning the chicken over halfway through baking.
  • I sometimes make this, and seal it in a ziplock bag in the freezer, then when you are ready, thaw, dump in the roaster and bake- just adding the lemon pepper salt.
  • My family likes this when I take the sauce from the chicken, combine it with a small amount of half and half and serve it over pasta.

EASY ROASTED CHICKEN THIGHS



Easy Roasted Chicken Thighs image

This oven-roasted chicken recipe showcases juicy, flavorful thighs with a lemony sauce that makes itself in the pan. It's the ideal weeknight dinner for busy families, especially when served with simple Roasted Potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Number Of Ingredients 6

8 bone-in, skin-on chicken thighs
1/2 cup extra-virgin olive oil
Juice of 1 lemon
Kosher salt and freshly ground pepper
1 tablespoon grainy mustard
1 to 2 tablespoons honey

Steps:

  • In a bowl, toss chicken with oil and lemon juice; season with salt and pepper and marinate 1 hour (or up to a day).
  • Preheat oven to 375 degrees. Roast chicken, skin-side down, in an oiled roasting pan, 20 to 25 minutes; flip and roast 10 more minutes.
  • Stir together mustard and honey and season with salt and pepper. Brush glaze onto chicken and broil 5 minutes.

HERB AND CITRUS OVEN ROASTED CHICKEN



Herb and Citrus Oven Roasted Chicken image

Provided by Georgia

Number Of Ingredients 15

1/4 cup olive oil
4 cloves of garlic, minced
2 tablespoons sugar
2 whole lemons, one juiced and one sliced
2 whole oranges, one juiced and one sliced
1 tablespoon Italian seasoning
1/2 teaspoon paprika
1 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground pepper, to taste
10-12 pieces about 4 1/2 lbs. bone-in chicken parts, (thighs and legs are best), pat dry
1 medium onion, any kind, thinly sliced
1 teaspoon dried thyme, or fresh chopped
1 tablespoon dried rosemary, or fresh chopped
Chopped fresh herbs, rosemary, thyme, parsley, for garnish, optional

Steps:

  • Preheat oven to 400 degrees F.
  • In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.
  • Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper.
  • Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired.
  • Enjoy!

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

ROASTED CHILI-CITRUS CHICKEN THIGHS WITH MIXED OLIVES AND POTATOES



Roasted Chili-Citrus Chicken Thighs with Mixed Olives and Potatoes image

Provided by Marlena Spieler

Categories     Chicken     Olive     Potato     Roast     Low Cal     High Fiber     Dinner     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 19

1 pound Yukon Gold potatoes, peeled, cut into 3/4-inch-wide wedges
8 large skinless chicken thighs with bones
2 tablespoons (or more) fresh lime juice, divided
1/3 cup fresh orange juice
3 tablespoons chili powder
1 tablespoon paprika
1 tablespoon smoked paprika
2 teaspoons finely grated orange peel
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
1 cup low-salt chicken broth
2 tablespoons coarsely chopped fresh cilantro, divided
1 tablespoon coarsely chopped fresh parsley
50 olives (preferably mixed colors and sizes)
Ingredient info: Smoked paprika is available at many supermarkets, at specialty foods stores, and from latienda.com.
Equipment tip:
A heavy-duty rimmed baking sheet, a.k.a. half sheet pan or jelly roll pan (12x17 inches), is ideal for roasting the chicken thighs and lots of other foods. The low rim allows for efficient roasting, and this sturdy pan won't buckle at high heat.Try Chicago Metallic's large jelly roll pan ($16 at target.com).

Steps:

  • Preheat oven to 400°F. Cook potatoes in large saucepan of lightly salted water until almost tender, about 7 minutes. Drain.
  • Meanwhile, place chicken thighs on large heavy-duty rimmed baking sheet. Sprinkle chicken generously with salt; drizzle with 1 tablespoon lime juice and set aside. Whisk 1 tablespoon lime juice, orange juice, chili powder, both paprikas, grated orange peel, ground cumin, dried oregano, and 1/2 teaspoon salt in small bowl. Rub chili mixture all over chicken. Arrange potato wedges on baking sheet, nestling around chicken. Drizzle olive oil over chicken and potatoes. Bake chicken and potatoes 20 minutes. Increase oven temperature to 425°F. Turn chicken and potato wedges; spoon juices over. Bake 10 minutes longer. Add chicken broth, 1 tablespoon chopped cilantro, and chopped parsley, stirring to scrape up any chili bits at bottom of baking sheet. Turn chicken over. Bake until chicken is cooked through and beginning to brown in spots, about 10 minutes longer.
  • Carefully transfer chicken and potatoes to platter, keeping potatoes intact. Place baking sheet over 2 stovetop burners. Boil sauce until reduced to 1 cup, about 3 minutes. Mix in olives. Season sauce to taste with salt and pepper and additional lime juice, if desired. Pour sauce over chicken and potatoes; top with remaining tablespoon cilantro and serve.

CITRUS-MARINATED CHICKEN THIGHS



Citrus-Marinated Chicken Thighs image

Provided by Alison Roman

Categories     Chicken     Citrus     Broil     Marinate     Kid-Friendly     Quick & Easy     Dinner     Healthy     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 11

1 bunch scallions, thinly sliced
1/2 bunch cilantro, leaves and tender stems only
2 garlic cloves, chopped
1 teaspoon finely grated lime zest
1 teaspoon finely grated orange zest
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1/4 cup reduced-sodium soy sauce
2 tablespoons vegetable oil
1 tablespoon kosher salt
2 pounds skin-on, bone-in chicken thighs

Steps:

  • Set aside 1/4 cup sliced scallions. Pulse cilantro, garlic, citrus zests, citrus juices, soy sauce, oil, salt, and remaining scallions in a food processor or blender until a coarse purée forms. Set aside 1/4 cup marinade; place remaining marinade in a large resealable plastic bag. Add chicken, seal bag, and turn to coat. Chill at least 20 minutes.
  • Preheat broiler. Remove chicken from marinade and place, skin side down, on a foil-lined broilerproof baking sheet; discard marinade. Broil chicken until lightly browned, about 5 minutes. Turn; continue to broil until cooked through and an instantread thermometer inserted into the thickest part of thigh registers 165°F, 12-15 minutes longer. Serve chicken with reserved marinade and scallions.
  • DO AHEAD: Chicken can be marinated 2 hours ahead. Keep chilled.

CHILE-ROASTED CHICKEN WITH HONEY, LEMON AND FETA



Chile-Roasted Chicken With Honey, Lemon and Feta image

A little sweet, a little spicy and very citrusy, this easy chicken recipe hits all the right notes, making it the kind of weeknight dinner you'll put on repeat. The feta adds a creamy, salty bite that's softened by the lemon and honey, while rosemary and red-pepper flakes round out the flavors. Serve this with a loaf of crusty bread or flatbread for scooping up all the tangy pan juices. You won't want to leave a drop behind.

Provided by Melissa Clark

Categories     dinner, poultry, main course

Time 50m

Yield 4 servings

Number Of Ingredients 10

3 pounds bone-in, skin-on chicken thighs and drumsticks (to substitute breasts, see Tip)
Salt and black pepper
2 large garlic cloves, finely grated or crushed to a paste
1 tablespoon honey
1 tablespoon extra-virgin olive oil, plus more for drizzling
1/4 teaspoon red-pepper flakes, plus more for serving
2 fresh rosemary sprigs
1 lemon, preferably a Meyer lemon, thinly sliced and seeded
2 ounces feta, crumbled into large pieces (a heaping 1/2 cup)
Chopped mint, dill or parsley, for serving

Steps:

  • Season chicken all over with salt and pepper. In a large bowl, mix together garlic, honey, olive oil and 1/4 teaspoon red-pepper flakes. Add chicken and toss well with your hands, spreading the garlic paste all over the chicken pieces. (Don't worry if the honey is a little clumpy.) Add rosemary sprigs and lemon slices and toss to combine. Let marinate at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
  • Heat oven to 425 degrees. Line a sheet pan with a silicone liner or parchment paper.
  • Spread chicken and lemons across a single layer in the lined pan, tucking in the rosemary sprigs. Drizzle oil generously over everything. Roast for 20 minutes.
  • Using tongs, turn over the chicken pieces, and give the lemons a stir. Sprinkle feta on top. Continue to bake for 20 to 25 minutes longer, until the chicken is deeply bronzed and cooked through, and an instant-read thermometer inserted into the thickest part of the thigh or drumstick registers 165 degrees. Serve garnished with chopped herbs and more red-pepper flakes, if you like.

4 INGREDIENT HONEY LIME CHILI CHICKEN THIGHS



4 Ingredient Honey Lime Chili Chicken Thighs image

This recipe for 4-Ingredient Honey Lime Chili Chicken Thighs makes an easy weeknight meal. It's sweet, spicy and succulent!

Provided by Elaine

Categories     Entrée/Main

Time 45m

Number Of Ingredients 6

8-9 chicken thighs (bone-in, skin-on)
1 - 2 tbsp oil
1/4 cup lime juice (from 1 or 2 limes)
2 cloves garlic, (minced)
1 tbsp chili powder
1 - 2 tbsp honey

Steps:

  • Heat oven to 375°F.
  • Whisk the lime juice, garlic, chili powder, and honey together and set aside.
  • Pat chicken dry.
  • Heat an ovenproof skillet on the stove top, add oil. When it ripples, carefully add the chicken, skin side down. Shake the pan a little to prevent sticking. Brown on one side until it turns a deep, dark golden colour (about 4-5 minutes), then flip and brown on the other side.
  • Remove from heat, drain excess oil, pour the honey-lime-chili mixture over all and place skillet in the oven.
  • Bake for 25-30 minutes or until chicken reaches an internal temperature of 175°F.
  • Serve garnished with extra lime slices.

Nutrition Facts : ServingSize 1 thigh, Calories 354 kcal, Carbohydrate 6 g, Protein 24 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 142 mg, Sodium 128 mg, Fiber 1 g, Sugar 5 g

ROASTED CHILI CITRUS CHICKEN THIGHS



ROASTED CHILI CITRUS CHICKEN THIGHS image

Categories     Chicken

Number Of Ingredients 16

1 pound Yukon Gold potatoes, peeled, cut into 3/4-inch-wide wedges
8 large skinless chicken thighs with bones
4 tablespoons (or more) fresh lime juice, divided
2/3 cup fresh orange juice
4 tablespoons chili powder
2 tablespoon paprika
2 tablespoon smoked paprika
4 teaspoons finely grated orange peel
2 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
4 tablespoons extra-virgin olive oil
1.5 cup low-salt chicken broth
2 tablespoons coarsely chopped fresh cilantro, divided
1 tablespoon coarsely chopped fresh parsley
50 olives (preferably mixed colors and sizes)

Steps:

  • Preheat oven to 400°F. Cook potatoes in large saucepan of lightly salted water until almost tender, about 7 minutes. Drain. Meanwhile, brown chicken thighs then place on large heavy-duty rimmed baking sheet. Sprinkle chicken generously with salt; drizzle with 1 tablespoon lime juice and set aside. Whisk 1 tablespoon lime juice, orange juice, chili powder, both paprikas, grated orange peel, ground cumin, dried oregano, and 1/2 teaspoon salt in small bowl. Rub chili mixture all over chicken. Arrange potato wedges on baking sheet, nestling around chicken. Drizzle olive oil over chicken and potatoes. Bake chicken and potatoes 20 minutes. Increase oven temperature to 425°F. Turn chicken and potato wedges; spoon juices over. Bake 10 minutes longer. Add chicken broth, 1 tablespoon chopped cilantro, and chopped parsley, stirring to scrape up any chili bits at bottom of baking sheet. Turn chicken over. Bake until chicken is cooked through and beginning to brown in spots, about 10 minutes longer. Carefully transfer chicken and potatoes to platter, keeping potatoes intact. Place baking sheet over 2 stovetop burners. Boil sauce until reduced to 1 cup, about 3 minutes. Mix in olives. Season sauce to taste with salt and pepper and additional lime juice, if desired. Pour sauce over chicken and potatoes; top with remaining tablespoon cilantro and serve.

ROASTED CHICKEN THIGHS WITH GARLICKY CUCUMBER YOGURT



Roasted Chicken Thighs With Garlicky Cucumber Yogurt image

In this simple, homey weeknight dinner, boneless chicken thighs are tossed with garlic, herbs and red-pepper flakes, then roasted along with lemon wedges in the pan. As the lemons brown, their acids mellow, becoming softer and sweeter. When squeezed over the chicken for serving, they offer a rounded tang that's complemented by dollops of cucumber-flecked yogurt and chopped fresh mint. The combination of cucumbers and yogurt is a classic across many cultures, from Indian raita to Persian mast-o khiar to Greek tzatziki and beyond. For this recipe, be sure to use thick Greek-style or other strained yogurt (such as labneh) or substitute sour cream. Thinner yogurt will make the sauce runny. Serve this over rice or with flatbread to catch the juices and the cucumber yogurt.

Provided by Melissa Clark

Categories     poultry, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

2 1/4 to 2 1/2 pounds boneless, skinless chicken thighs
Salt and freshly ground black pepper
4 garlic cloves, finely grated, minced or passed through a press
1 tablespoon finely chopped fresh thyme or oregano leaves, or 1 teaspoon dried thyme or oregano
Large pinch of red-pepper flakes, plus more for serving
3 tablespoons extra-virgin olive oil, plus more as needed
1 lemon, cut lengthwise into thin wedges
1/2 cup plain Greek or other strained, thick yogurt (or substitute labneh or sour cream)
1/2 cup grated seedless cucumber, such as Persian or hothouse cucumbers (see Tip)
2 tablespoons chopped fresh mint (or use parsley or cilantro), for serving

Steps:

  • Heat oven to 425 degrees. Season chicken generously with the salt and pepper. In a large bowl, combine 3 of the grated garlic cloves, thyme or oregano, red-pepper flakes and olive oil. Add chicken and lemon wedges, and toss until well coated. (If you want to work ahead, you can refrigerate the chicken for up to 12 hours before roasting.)
  • Arrange chicken and lemons on a sheet pan in a single layer. Drizzle with a little more oil and roast until chicken is cooked through, 27 to 35 minutes. If you'd like more color on your chicken, run the pan under the broiler for 1 to 2 minutes until chicken is lightly charred in places.
  • As the chicken roasts, stir together yogurt, grated cucumber and remaining minced garlic clove in a small bowl. Season to taste with salt and pepper. Cover and keep in refrigerator until ready to serve.
  • To serve, squeeze roasted lemon wedges all over chicken, and sprinkle with mint and more red-pepper flakes, if you like. Serve chicken accompanied by cucumber-yogurt sauce and a drizzle of olive oil over everything.

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ROASTED CHILI CITRUS CHICKEN THIGHS WITH MIXED OLIVES AND ...
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2010-08-23 Roasted Chili Citrus Chicken Thighs with Mixed Olives and Potatoes. By Marlena Spiele r. Photography by Richard Pierc e. August 23, …
From bonappetit.com
  • Preheat oven to 400°F. Cook potatoes in large saucepan of lightly salted water until almost tender, about 7 minutes. Drain.
  • Meanwhile, place chicken thighs on large heavy-duty rimmed baking sheet. Sprinkle chicken generously with salt; drizzle with 1 tablespoon lime juice and set aside. Whisk 1 tablespoon lime juice, orange juice, chili powder, both paprikas, grated orange peel, ground cumin, dried oregano, and 1/2 teaspoon salt in small bowl. Rub chili mixture all over chicken. Arrange potato wedges on baking sheet, nestling around chicken. Drizzle olive oil over chicken and potatoes. Bake chicken and potatoes 20 minutes. Increase oven temperature to 425°F. Turn chicken and potato wedges; spoon juices over. Bake 10 minutes longer. Add chicken broth, 1 tablespoon chopped cilantro, and chopped parsley, stirring to scrape up any chili bits at bottom of baking sheet. Turn chicken over. Bake until chicken is cooked through and beginning to brown in spots, about 10 minutes longer.
  • Carefully transfer chicken and potatoes to platter, keeping potatoes intact. Place baking sheet over 2 stovetop burners. Boil sauce until reduced to 1 cup, about 3 minutes. Mix in olives. Season sauce to taste with salt and pepper and additional lime juice, if desired. Pour sauce over chicken and potatoes; top with remaining tablespoon cilantro and serve.


ROASTED CHICKEN THIGHS WITH LEMON AND OREGANO RECIPE | BON ...
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2012-11-12 Remove skillet from heat. Add wine; cook over medium heat until reduced by half, 1-2 minutes. Add broth; cook until thickened, about 3 minutes. Squeeze 1 lemon …
From bonappetit.com
  • Preheat oven to 425°. Very thinly slice half of lemon; discard any seeds. Cut remaining lemon half into 2 wedges. Season chicken thighs with salt and pepper.
  • Coat a large room-temperature skillet with 1 teaspoon oil. Add chicken, skin side down. Place skillet over medium heat and cook, letting skin render and brown, and pouring off excess fat to maintain a thin coating in pan, until chicken is cooked halfway through, about 10 minutes.
  • Scatter half of lemon slices over chicken and half on bottom of skillet (the slices on top of the chicken will soften; those in the skillet will caramelize). Transfer skillet to oven, leaving chicken skin side down. Roast until chicken is cooked through, skin is crisp, and lemon slices on bottom of skillet are caramelized, 6-8 minutes.
  • Transfer chicken pieces, skin side up, and caramelized lemon slices from bottom of skillet to a warm platter. (Leave softened lemon slices in the skillet.) Return skillet to medium heat. Add oregano sprigs, shallot, garlic, and red pepper flakes; cook, stirring frequently, until fragrant, about 1 minute.


CITRUS BAKED CHICKEN THIGHS BY LIFE IS BUT A DISH
2018-12-04 Add the olive oil to the bottom of a baking dish. Thinly slice the lemon and orange and arrange in the dish evenly. Place the chicken thighs on top of and around and citrus, skin side up. Lightly brush more oil on top of chicken …
From lifeisbutadish.com
Estimated Reading Time 3 mins
  • In a small bowl make the spice mixture. Zest the lemon and orange and add to the bowl with salt, pepper, garlic powder, oregano, thyme and red pepper flakes. Mix until well combined.
  • Add the olive oil to the bottom of a baking dish. Thinly slice the lemon and orange and arrange in the dish evenly. Place the chicken thighs on top of and around and citrus, skin side up. Lightly brush more oil on top of chicken then sprinkle evenly with the spice mixture.


CITRUS MARINATED CHICKEN THIGHS - SEASONS AND SUPPERS
2017-04-25 Place chicken thighs in a large resealable plastic bag and pour in marinade. Press out as much air as possible, seal and refrigerate at least 2 hours or up to 12 hours. Place oven rack in top third of oven and preheat oven to 425F. Remove chicken …
From seasonsandsuppers.ca
Estimated Reading Time 2 mins
  • Combine all the marinade ingredients in a medium bowl. Place chicken thighs in a large resealable plastic bag and pour in marinade. Press out as much air as possible, seal and refrigerate at least 2 hours or up to 12 hours.
  • Place oven rack in top third of oven and preheat oven to 425F. Remove chicken from bag and on to a foil lined, rimmed baking sheet. Transfer marinade to a small saucepan and stir 1 tsp cornstarch to mixture. Roast chicken until cooked through, about 30 minutes, depending on the size of your chicken thighs.
  • When chicken is almost done, bring sauce to a boil in the saucepan, then simmer until slightly reduced and thickened. Spoon over chicken, to serve. Nice with rice and a green vegetable.


ROASTED LEMON CHICKEN THIGHS WITH POTATOES | THE WOKS OF LIFE
2016-03-12 Roasted Lemon Chicken: Recipe Instructions. Preheat your oven to 425 degrees F, and season the chicken thighs with salt and pepper. Heat the olive oil in a roasting pan set over two burners at medium high heat. Sear the chicken skin-side down in the roasting pan. After the chicken thighs …
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  • Preheat your oven to 425 degrees F, and season the chicken thighs with salt and pepper. Heat the olive oil in a roasting pan set over two burners at medium high heat.
  • Sear the chicken skin-side down in the roasting pan. After the chicken thighs have been searing for about 5-7 minutes, flip them over. Add the potatoes and stir them in the oil. Add the lemon slices and garlic cloves, tossing everything together so the potatoes and garlic are well-coated in olive oil.
  • Transfer the chicken to the oven and cook for another 30 minutes, or until the chicken is cooked through and the potatoes are tender. Remove from the oven and stir in the herbs. Serve.


ROASTED GREEK CHICKEN THIGHS RECIPE - SCRAMBLED CHEFS
2020-09-17 Instructions. Begin this recipe by making 3-4 slices on each chicken thigh through to the bone. Next, you will season the chicken with salt and pepper and set aside. In a large bowl, combine the minced garlic, chili, oregano, salt, pepper, olive oil, and lemon juice, honey and mix well. Submerge the chicken …
From scrambledchefs.com
4.5/5 (33)
Category Main Dish
Cuisine Greek
Total Time 3 hrs
  • In a large bowl, combine the minced garlic, chili, oregano, salt, pepper, olive oil, and lemon juice, honey and mix well. Submerge the chicken pieces into this marinade. Cover with plastic wrap, and place it into the refrigerator for 2-4 hours.
  • When ready to bake, remove from the marinade and pat each piece of chicken dry then place onto a prepared baking sheet that is lined with parchment paper.


LEMON AND OREGANO ROASTED CHICKEN WITH NUTMEG AND GARLIC
Season the chicken pieces with the nutmeg, and salt and pepper to taste, then toss them in the oil. Arrange the chicken, skin side down, in a single layer on the baking tray and roast for 30 minutes. To make the dressing, place the oil and lemon juice in a bowl. Add the oregano, chili …
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  • Place the oil in a large bowl. Season the chicken pieces with the nutmeg, and salt and pepper to taste, then toss them in the oil. Arrange the chicken, skin side down, in a single layer on the baking tray and roast for 30 minutes.
  • To make the dressing, place the oil and lemon juice in a bowl. Add the oregano, chili flakes, garlic, and salt and pepper to taste. Mix until well combined. Set aside.
  • At the 30-minute point, remove the chicken from the oven and turn up the heat to 475°F. Turn the chicken pieces so they’re skin side up. Return the baking tray to the oven and roast until a meat thermometer inserted in the thickest part of the thigh reads 165°F, about 15 minutes. The meat around the thigh and drumstick pieces will be pulling away from the bone.


BONELESS CHICKEN THIGHS WITH ROSEMARY AND LEMON ...
Juicy one-pan chicken thigh recipe with garlic, lemon and chili — a simple dinner to serve with pasta and vegetables. Chicken thighs are a one-meat-fits-all staple in the kitchen, especially boneless skinless ones. They cook quickly and play friendly with things that come out of a well-stocked pantry. That means you can make a quick weeknight chicken dinner by adding some …
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CITRUS-BRAISED CHICKEN THIGHS RECIPE | MYRECIPES
2015-02-11 Step 1. Sprinkle salt and pepper over chicken. Cook 4 chicken thighs in 1 Tbsp. hot oil in a large Dutch oven over medium-high heat 6 minutes on each side. Remove chicken; wipe Dutch oven clean. Repeat with remaining 1 Tbsp. oil and 4 chicken thighs. Reserve 1 Tbsp. drippings in Dutch oven. Advertisement.
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5/5 (1)
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ROASTED CHILI CITRUS CHICKEN THIGHS WITH MIXED OLIVES AND ...
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CITRUS CHILI CHICKEN - TFRECIPES.COM
Citrus Chili Chicken. CITRUS CHICKEN. Provided by Guy Fieri. Categories main-dish. Time 7h45m. Yield 6 to 8 servings. Number Of Ingredients 18. Ingredients; 4 pounds bone-in chicken thighs: 3/4 cup freshly squeezed orange juice, about 2 oranges: 2 tablespoons grated orange zest : 1 teaspoon salt: 2 teaspoons freshly cracked black pepper: 1 teaspoon chiffonade fresh …
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ROAST LEMON CHICKEN THIGHS WITH GARLIC, WHITE WINE AND ...
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CHILI CITRUS CHICKEN RECIPES
ROASTED CHILI-CITRUS CHICKEN THIGHS WITH MIXED OLIVES AND POTATOES. Provided by Marlena Spieler. Categories Chicken Olive Potato Roast Low Cal High Fiber Dinner Fall Bon Appétit Peanut Free Tree Nut Free Soy Free. Yield Makes 4 servings. Number Of Ingredients 19. Ingredients; 1 pound Yukon Gold potatoes, peeled, cut into 3/4-inch-wide wedges: 8 large skinless chicken thighs …
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ROASTED CHILI-CITRUS CHICKEN THIGHS WITH MIXED OLIVES AND ...
Meanwhile, place chicken thighs on large heavy-duty rimmed baking sheet. Sprinkle chicken generously with salt; drizzle with 1 tablespoon lime juice and set aside. Whisk 1 tablespoon lime juice, orange juice, chili powder, both paprikas, grated orange peel, ground cumin, dried oregano, and 1/2 teaspoon salt in small bowl. Rub chili mixture all over chicken. Arrange potato …
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CITRUS CHICKEN THIGHS RECIPES
Season the chicken thighs generously with salt and pepper. In a non-reactive baking dish large enough to hold all the chicken to marinate, whisk together the vegetable oil, citrus zests and juices, cayenne pepper and the thyme. Add the chicken thighs and turn to coat. Let marinate for at least 30 minutes or up to a couple hours in the refrigerator.
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RECIPE: CHILI LIME CHICKEN THIGHS WITH CITRUS ROASTED POTATOES
Preheat oven to 450˚F. Boil potatoes in lightly salted water, about 7 minutes. Place chicken on baking sheet. Whisk together citrus rub and apply generously over chicken. Arrange potato wedges around chicken. Drizzle olive oil over chicken and potatoes and bake for 20 minutes. Increase temperature to 425˚F, turn chicken and wedges, spoon over ...
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ROASTED CHILI CITRUS CHICKEN THIGHS RECIPES
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