Citrus Spring Chicken
Bursting with vibrant flavors, Citrus Spring Chicken is a delightful one-pan meal that celebrates the essence of spring. Juicy, golden-brown chicken thighs are elevated with a tangy glaze of fresh orange and lemon juice, honey, and a fragrant mix of rosemary and thyme. Roasted alongside crisp-tender asparagus and sweet, caramelized radishes, this dish captures the perfect balance of citrusy brightness and savory depth. Ideal for a dinner party or a weeknight treat, this recipe is easy to prepare, using an oven-safe skillet to seamlessly transition from stovetop searing to oven roasting. Ready in under an hour and packed with wholesome, seasonal ingredients, Citrus Spring Chicken is a fresh, flavorful centerpiece that will brighten any table.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
- 3 cloves garlic cloves, minced
- 0.5 cup orange juice
- 2 tablespoons lemon juice
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
- 1 tablespoon honey
- 0.5 cup chicken broth
- 1 pound asparagus, trimmed
- 1 cup radishes, halved
Instructions
Preheat the oven to 375°F (190°C).
Pat the chicken thighs dry with a paper towel and season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat.
Place the chicken thighs skin-side down in the skillet and sear for 4-5 minutes until the skin is golden brown and crispy. Flip the thighs and sear on the other side for 2 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Stir in the minced garlic, rosemary, and thyme, cooking for 30 seconds until fragrant.
Deglaze the skillet by adding the orange juice, lemon juice, orange zest, lemon zest, honey, and chicken broth. Stir well to combine and let it simmer for 2-3 minutes.
Return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over them.
Add the asparagus and radishes to the skillet, arranging them around the chicken.
Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Carefully remove the skillet from the oven. Let the chicken rest for 5 minutes before serving.
Serve the Citrus Spring Chicken with the roasted asparagus, radishes, and some of the citrus sauce drizzled on top. Enjoy!
Nutrition Facts
Calories |
340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 645 mg | 28% | |
| Total Carbohydrate | 15.7 g | 6% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 10.3 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 651 mg | 14% | |
*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.
