Citrus & Herb Roasted Chicken-The Little Shop of Olive Oils

Citrus & Herb Roasted Chicken


  • 6-8 chicken pieces (thighs, drumsticks, or a mix)
  • 3 tablespoons Premium Extra Virgin Olive Oil
  • 2 large oranges, thinly sliced
  • 1 lemon, thinly sliced
  • 3-4 sprigs fresh rosemary
  • A handful of fresh thyme sprigs
  • 3 garlic cloves, minced
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon Franklin Raw Honey
  • 1/4 cup fresh cranberries (optional for garnish)


  • In a large mixing bowl, combine the EVOO, minced garlic, the juice of half an orange, the juice of half a lemon, honey or maple syrup, salt, and pepper. Mix well and then add the chicken pieces, ensuring they are well-coated. Let marinate for at least 30 minutes, or overnight in the refrigerator for best results.
  • Set your oven to 375°F (190°C).
  • Take a large roasting pan or baking dish. Lay out the orange and lemon slices in a single layer at the bottom of the pan. This will provide a citrusy base for your chicken to roast on. Place the marinated chicken pieces on top of the citrus slices and tuck the rosemary and thyme sprigs in between.
  • Transfer the roasting pan to the preheated oven and roast the chicken for about 45-50 minutes, or until the chicken is fully cooked and has a golden-brown crust.
  • Once cooked, remove the chicken from the oven and let it rest for a few minutes. If using, sprinkle fresh cranberries over the top for a festive touch. Serve hot with your choice of sides.
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