Spanish Citrus Chicken
Infuse your dinner table with vibrant Mediterranean flavors with this Spanish Citrus Chicken recipe, a mouthwatering dish that marries juicy, golden-crisp chicken thighs with the bright, zesty notes of fresh oranges and lemons. Perfectly seasoned with smoked paprika, cumin, and oregano, this dish combines tangy citrus juice with a splash of white wine to create a flavorful pan sauce that will have your taste buds dancing. Quick to prepare yet sophisticated enough for special occasions, this one-skillet recipe is ideal for busy weeknights or dinner parties alike. Serve with roasted vegetables, fluffy rice, or crusty bread to soak up every drop of the citrus-infused sauce.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 2 oranges
- 1 lemons
- 3 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1.5 teaspoons sea salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 0.5 cup white wine
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with a paper towel and set aside.
Zest one orange and the lemon, then juice both oranges and the lemon. Set the zest and juice aside.
In a small bowl, mix together the orange zest, lemon zest, smoked paprika, ground cumin, dried oregano, sea salt, and black pepper.
Rub the spice mixture all over the chicken thighs, ensuring they are evenly coated.
In a large oven-safe skillet, heat the olive oil over medium-high heat.
Sear the chicken thighs, skin-side down, for about 4-5 minutes or until the skin is golden and crisp. Flip the chicken and cook for another 2 minutes.
Remove the chicken from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium, add the minced garlic, and sauté for 1-2 minutes until fragrant.
Deglaze the skillet by pouring in the white wine, scraping up any browned bits from the bottom of the pan.
Stir in the orange and lemon juice and bring the mixture to a simmer.
Return the chicken thighs to the skillet, skin-side up, and spoon some of the citrus sauce over the chicken.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes.
Garnish with chopped fresh parsley and serve warm with your choice of side dish, such as rice, roasted vegetables, or crusty bread.
Nutrition Facts
Calories |
2056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.1 g | 189% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 4004 mg | 174% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 27.0 g | ||
| Protein | 113.7 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2268 mg | 48% | |
*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.
