Citrus Chicken with Vegetables
Brighten your dinner table with this vibrant and healthy Citrus Chicken with Vegetables! This oven-roasted recipe combines tender, seared chicken breasts with an array of colorful vegetables, all infused with a refreshing burst of orange and lemon. The zesty marinade—featuring fresh citrus juice, honey, garlic, and aromatic spices—creates a perfect balance of tangy and savory flavors. Roasted carrots, zucchini, bell peppers, and potatoes are lightly coated in citrus and olive oil for a deliciously caramelized finish. Garnished with fresh parsley and orange zest, this one-pan meal is as beautiful as it is easy to prepare. Ideal for busy weeknights or an elegant weekend dinner, this wholesome dish comes together in just one hour, serving vibrant, nutrient-packed goodness to your table!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 2 whole Oranges
- 1 whole Lemon
- 4 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 2 tablespoons Honey
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 4 pieces Carrots, peeled and cut into sticks
- 2 pieces Zucchini, sliced into rounds
- 2 pieces Red bell peppers, sliced
- 1 piece Red onion, quartered
- 4 pieces Potatoes, cut into 1-inch cubes
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminum foil.
Zest one orange and set the zest aside. Juice both oranges and the lemon into a bowl. Reserve 2 tablespoons of the mixture for the vegetables.
In a medium-sized bowl, combine the remaining citrus juice with 2 tablespoons of olive oil, minced garlic, honey, dried thyme, paprika, 1 teaspoon salt, and 0.5 teaspoon black pepper. Stir to create the marinade.
Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 15 minutes, up to an hour.
Meanwhile, prepare the vegetables. In a large mixing bowl, combine the carrots, zucchini, red bell peppers, red onion, and potatoes. Drizzle with the reserved 2 tablespoons of citrus juice and 2 tablespoons of olive oil. Sprinkle with 0.5 teaspoon salt and 0.5 teaspoon black pepper, then toss to coat evenly.
Spread the vegetables in an even layer onto the prepared baking sheet. Roast in the oven for 20 minutes.
While the vegetables begin roasting, heat a skillet over medium-high heat. Add a drizzle of olive oil and sear the chicken breasts for 2 minutes on each side, just until golden brown. Remove from the skillet and set aside.
After the vegetables have roasted for 20 minutes, carefully remove the baking sheet from the oven. Place the seared chicken breasts on top of the vegetables.
Return the baking sheet to the oven and roast for an additional 20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
Remove the baking sheet from the oven and let the dish rest for 5 minutes. Sprinkle with fresh parsley and the reserved orange zest for garnish before serving.
Enjoy your citrus chicken with vegetables while warm!
Nutrition Facts
Calories |
673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 920 mg | 40% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 25.5 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 128 mg | 10% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 1953 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
