Spiced Citrus Dump Chicken
Infuse your weeknight dinner routine with vibrant flavors by trying this Spiced Citrus Dump Chicken recipe—an easy, no-fuss dish bursting with tangy citrus and warming spices. Featuring tender, juicy chicken thighs marinated in a zesty blend of freshly squeezed orange and lemon juice, olive oil, and a touch of honey, this recipe is perfectly balanced with smoky paprika, cumin, and coriander. The simple "dump-and-bake" method makes it a dream for busy cooks: just marinate, bake, and serve! As the chicken roasts, its skin turns irresistibly golden and crispy, while the marinade transforms into a luscious glaze. Garnished with fresh parsley, it pairs beautifully with rice, roasted vegetables, or a crisp salad for a complete, crowd-pleasing meal. Ideal for citrus lovers and spice enthusiasts alike, this oven-baked chicken recipe will quickly become a staple at your dinner table.
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Recipe Information
Ingredients
- 8 pieces chicken thighs (bone-in, skin-on preferred)
- 0.5 cup orange juice (freshly squeezed)
- 0.25 cup lemon juice (freshly squeezed)
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 1 teaspoon orange zest
- 0.5 teaspoon lemon zest
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, prepare the marinade by whisking together orange juice, lemon juice, olive oil, honey, paprika, ground cumin, ground coriander, garlic powder, salt, black pepper, and red pepper flakes (if using).
Add the orange zest and lemon zest to the marinade and mix well.
Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are well-coated. Seal the bag (or cover the dish) and let it marinate for at least 15 minutes. For best results, marinate up to 2 hours in the refrigerator.
Arrange the chicken thighs in a single layer in a large baking dish, skin-side up. Pour any remaining marinade over the chicken.
Bake in the preheated oven for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden brown and slightly crisp.
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Garnish with freshly chopped parsley and serve warm with your favorite sides, such as rice, roasted vegetables, or a crisp salad.
Nutrition Facts
Calories |
697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 687 mg | 30% | |
| Total Carbohydrate | 14.3 g | 5% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 11.5 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 48 mg | 4% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 669 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.
