Name: Herb and Citrus Oven Roasted Chicken
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Mediterranean
Ingredients: 1/4 cup olive oil; 3 cloves garlic, minced; 1 teaspoon sugar; 2 lemons (1 juiced, 1 sliced); 2 oranges (1 juiced, 1 sliced); 2 teaspoons Italian seasoning; 1 teaspoon paprika; 1 teaspoon onion powder; 1/2 teaspoon crushed red pepper flakes; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 3 pounds bone-in chicken parts (thighs and legs preferred), patted dry; 1 medium onion, thinly sliced; 1 teaspoon dried thyme (or 1 tablespoon fresh); 1 teaspoon dried rosemary (or 1 tablespoon fresh); Fresh herbs for garnish (optional: rosemary, thyme, parsley)

This herb and citrus oven roasted chicken is a simple yet elegant dish that brings together the brightness of fresh lemons and oranges with savory herbs. The chicken bakes to juicy, tender perfection with a caramelized, golden skin and a citrusy, aromatic sauce. It’s a recipe I love to make for weeknight dinners, but it also feels special enough to serve at gatherings or holidays.

Herb and Citrus Oven Roasted Chicken

Why You’ll Love This Recipe

I like this recipe because it’s versatile and almost effortless to prepare. The marinade takes just a few minutes to whisk together, and the oven does the rest of the work. The chicken always comes out flavorful, juicy, and melt-in-your-mouth good. I also enjoy how the citrus slices roast alongside the chicken, adding both beauty and taste to the finished dish. It’s a budget-friendly meal that feels gourmet, and I can easily adapt it by swapping citrus or herbs depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Garlic, minced
Sugar
Lemons (one juiced, one sliced)
Oranges (one juiced, one sliced)
Italian seasoning
Paprika
Onion powder
Crushed red pepper flakes
Kosher salt and freshly ground pepper
Bone-in chicken parts (thighs and legs work best), patted dry
Onion, thinly sliced
Dried or fresh thyme
Dried or fresh rosemary
Fresh herbs for garnish (optional: rosemary, thyme, parsley)

Directions

Preheat the oven to 400°F.
In a small bowl, whisk together the olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, salt, and pepper.
Place the chicken pieces skin-side up in a 13×9-inch baking dish. Pour the marinade over the chicken, turning pieces to coat well.
Arrange lemon, orange, and onion slices around and under the chicken. Sprinkle thyme and rosemary on top with additional salt and pepper.
Bake uncovered for about 1 hour, or until the chicken is cooked through and the juices run clear.
Transfer chicken to a serving platter, garnish with fresh herbs if desired, and serve hot.

Servings and timing

This recipe makes about 6 servings. Preparation takes around 15 minutes, and baking time is about 1 hour. In total, I can usually have this dish on the table in 1 hour and 15 minutes.

Variations

I like to change up this recipe by swapping citrus fruits. Sometimes I use limes and lemons for a sharper flavor, or I add grapefruit for a slightly bitter-sweet edge. I also enjoy experimenting with herbs; cilantro gives a fresh twist, and sage adds warmth. If I want a little heat, I increase the red pepper flakes or add cayenne. This recipe also works with boneless chicken breasts or thighs, though I reduce the cooking time to about 30–40 minutes.

Storage/Reheating

When I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the chicken with foil and warm it in a 350°F oven for 20–25 minutes until heated through. The flavors deepen overnight, so the leftovers often taste even better the next day.

Herb and Citrus Oven Roasted Chicken

FAQs

Can I make this with a whole chicken instead of pieces?

Yes, I can roast a whole chicken with the same marinade. I just adjust the cooking time to 1 hour and 15 minutes to 1 hour and 30 minutes, depending on the size of the bird.

Can I prepare this recipe ahead of time?

Yes, I often marinate the chicken overnight in the olive oil and citrus mixture. It makes the flavor stronger and makes dinner prep faster the next day.

What sides go best with this roasted chicken?

I like serving it with rice, roasted potatoes, or lemony orzo. A green salad or garlic bread also pairs beautifully with the citrusy sauce.

Can I leave out the sugar?

Yes, I sometimes skip the sugar. The dish will still taste delicious, though the sugar helps balance the acidity of the citrus and gives the fruit slices a light caramelization.

How do I know when the chicken is fully cooked?

I use a meat thermometer to check that the thickest part of the chicken reaches 165°F. The juices should also run clear when pierced.

Conclusion

This herb and citrus oven roasted chicken is one of my favorite go-to meals because it’s fresh, flavorful, and foolproof. I love how simple it is to prepare, yet it feels like something I would order at a nice restaurant. Whether I’m cooking for my family on a weeknight or impressing guests at a dinner party, this recipe always delivers. The combination of juicy chicken, bright citrus, and fragrant herbs makes it a dish I come back to again and again.