Citrus Oven-Roasted Chicken & Potatoes
Inspired by peak-season citrus, this oven-roasted chicken and potatoes recipe is bright, cozy, and effortlessly nourishing.
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!