My first tested recipe after a refreshing 3-week vacation in Colombia with my family. I came home with zero inspiration for recipes, so I took a trip to the farmer’s market only to find an insane amount of citrus fruits!! I tried about five different orange varieties at one stand and couldn’t help but take some home with me and create something useful out of them. They give this dish such a refreshing touch!

Why You’ll Love this Chicken

  • Chicken breasts are pan-seared, then finished in the oven, keeping them juicy on the inside.
  • Marinade is simple and only requires three ingredients!
  • Potatoes are partially boiled, then finished in the oven with the chicken for the perfect crisp on the outside and soft center.

Ingredients You’ll Need

  • Boneless, skinless chicken breasts
  • Extra virgin olive oil
  • Baby potatoes
  • Orange
  • Lemon
  • Rosemary
  • Thyme
  • Sea salt + pepper

How to Make It

Preheat the oven to 400° F. Make the marinade by mixing the olive oil, citrus juice, herbs, salt and pepper in a bowl. Add the chicken breasts and make sure they are well-coated in the marinade. Refrigerate for 15-20 minutes.

Pan-sear the chicken breasts in a skillet for 3-4 minutes on each side over medium/high heat.

Add the potatoes to a pot with salted, boiling water and let them boil for about 5 minutes. Quarter them and toss in olive oil and salt.

Add the potatoes to a 9 x 13″ baking dish and place in the oven for 20-22 minutes.

Remove the potatoes from the oven and push them out to the edges to make room for the chicken breasts. Arrange the chicken breasts in the center and add fresh orange and lemon slices on top. Place the baking dish back in the oven for 8 minutes.

Serve the chicken with a squeeze of fresh lemon juice! Enjoy with a side salad for a fully balanced meal.

Citrus Oven-Roasted Chicken & Potatoes

Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Author: Monica Echeverri
Inspired by peak-season citrus, this oven-roasted chicken and potatoes recipe is bright, cozy, and effortlessly nourishing.
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Ingredients
 

Chicken

  • 2 chicken breasts, sliced horizontally
  • 1.5 tbsp extra virgin olive oil
  • 1 tbsp citrus juice, lemon and/or orange
  • 1 tbsp chopped fresh rosemary and thyme
  • 1 orange, sliced
  • 1 lemon, sliced
  • salt and pepper, to taste

Potatoes

  • 1.5 lbs baby potatoes
  • 1.5 tbsp extra virgin olive oil
  • salt and pepper, to taste

Instructions
 

  • Preheat the oven to 400°F.
  • Add the olive oil, citrus juice, chopped herbs, salt, and pepper to a bowl and whisk until well combined. Add the chicken breasts and toss inthe marinade until well coated. Cover and refrigerate for 15-20 minutes.
  • Meanwhile, heat salted water in a pot until boiling. Add the potatoes and let them boil for 4-5 minutes.
  • Drain the potatoes and let them air dry. Cut them into quarters and then toss in the olive oil, salt, and pepper. Add the potatoes to a large (9 x 13 inch) baking dish and roast for 20-22 minutes.
  • While the potatoes are cooking, sear the chicken breasts on a hot skillet for 3-4 minutes on each side.
  • Remove the potatoes from the oven and add the chicken breasts to the baking dish. Add the lemon/orange slices on top and place the dish back in the oven for 8 minutes.
  • Serve the chicken and potatoes with a squeeze of lemon and enjoy!