why make this recipe
Citrus and Herb Chicken Breast is bright and simple. The orange and lemon add fresh flavor. Herbs and garlic make the chicken tasty and fragrant. It is easy to make and works for weeknights or guests.
introduction
This recipe roasts petite chicken breasts with sliced oranges, lemon, and red onion. The pan juices stay bright and make a nice sauce to spoon over the chicken. If you like chicken recipes, try a savory sandwich idea like chicken and waffle sliders for game day to serve at a party.
how to make Citrus and Herb Chicken Breast
Mix the oil, orange and lemon juices, honey (if using), shallot, garlic, oregano, salt, and pepper to make a sauce. Lay sliced oranges, lemon, and onion in a baking dish. Toss them with some sauce and add the thyme and rosemary sprigs. Put the chicken on top and rub the rest of the sauce over each breast. Roast until the internal temperature reaches 165° F, basting once halfway through. Rest the chicken a few minutes and spoon pan juices over each piece before serving.
Ingredients :
- 4 REP Provisions Petite Chicken Breast
- ⅓ cup Olive Oil
- 2 tbsp Orange Juice
- 1 tbsp Lemon Juice
- 1 tsp Local Honey (optional)
- 1 Shallot, finely diced
- 4 Cloves Minced Garlic
- ½ tbsp Dried Oregano
- ½ tsp Salt
- ½ tsp Pepper
- ¾ tsp Paprika
- 2 Oranges
- 1 Lemon
- 3 Sprigs Fresh Rosemary
- 4 Sprigs Fresh Thyme
- 1 Red Onion
Directions :
- Preheat oven to 400° F.
- In a bowl, whisk together the olive oil, orange juice, lemon juice, honey, diced shallot, minced garlic, oregano, salt and pepper. Set aside.
- Thinly slice the oranges and lemons, then cut the red onion into wedges.
- Arrange orange, lemon and red onion wedges on a 13x9in baking dish or sheet pan.
- Pour ⅓ of the sauce over the citrus and red onion and toss to ensure they are all well coated.
- Add in the thyme and rosemary sprigs.
- Arrange the chicken breast over the citrus and pour the remaining sauce over the chicken. Be sure to rub the sauce all over each breast.
- Place the dish in the oven and cook for 45 minutes.
- Half way through cooking, spoon some of the juices from the bottom of the pan over the chicken.
- The chicken will be done cooking when the internal temperature of the thickest part of the chicken reads 165° F on a meat thermometer.
- Serve the chicken with the roasted citrus and onions on the side. Spoon pan juices over each breast. Good sides include steamed vegetables, rice, or a simple green salad. Garnish with extra fresh thyme or rosemary if you like.
how to serve Citrus and Herb Chicken Breast
Slice the chicken and place it over steamed rice or next to a green salad. Spoon warm pan juices and roasted citrus over the chicken. You can also serve the roasted citrus and onions on the side for extra flavor.
how to store Citrus and Herb Chicken Breast
Let the chicken cool to room temperature. Put it in an airtight container and refrigerate for up to 3–4 days. Reheat gently in the oven at 300° F or in the microwave until heated through. For longer storage, freeze the cooked chicken in a freezer bag for up to 2 months.
tips to make Citrus and Herb Chicken Breast
- Use a meat thermometer to reach 165° F for safe, juicy chicken.
- Slice the citrus thin so it roasts and softens.
- Stir the sauce well so the garlic and shallot spread flavor.
- Baste once halfway to keep the chicken moist.
- Let the chicken rest 5 minutes before slicing.
variation (if any)
- Use bone-in chicken thighs for richer flavor; increase cooking time.
- Add a pinch of red pepper flakes for heat.
- Swap rosemary for sage or parsley if you prefer.
- Drizzle a little extra honey at the end for a sweeter glaze.
FAQs
Q: Can I use frozen chicken breasts?
A: Thaw them fully first. Pat dry before using. Cook time may change.
Q: What if I do not have a meat thermometer?
A: Cut into the thickest part. The meat should be white, not pink, and juices should run clear. A thermometer is safer.
Q: Can I make this ahead of time?
A: Yes. Roast the chicken and store in the fridge. Reheat before serving and spoon fresh pan juices or a little warm olive oil over the chicken.
Q: Can I skip the honey?
A: Yes. Honey is optional. The citrus still gives good balance.
Q: Can I roast everything on a sheet pan instead of a baking dish?
A: Yes. A sheet pan works well and helps the fruit and onions roast evenly.
Citrus and Herb Chicken Breast
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Paleo
Description
A bright and simple chicken dish infused with lemon, orange, and fragrant herbs, perfect for weeknights or entertaining.
Ingredients
- 4 REP Provisions Petite Chicken Breast
- ⅓ cup Olive Oil
- 2 tbsp Orange Juice
- 1 tbsp Lemon Juice
- 1 tsp Local Honey (optional)
- 1 Shallot, finely diced
- 4 Cloves Minced Garlic
- ½ tbsp Dried Oregano
- ½ tsp Salt
- ½ tsp Pepper
- ¾ tsp Paprika
- 2 Oranges
- 1 Lemon
- 3 Sprigs Fresh Rosemary
- 4 Sprigs Fresh Thyme
- 1 Red Onion
Instructions
- Preheat oven to 400° F.
- Whisk together olive oil, orange juice, lemon juice, honey, shallot, garlic, oregano, salt, and pepper in a bowl.
- Thinly slice the oranges and lemons, then cut the red onion into wedges.
- Arrange citrus and onion wedges on a 13x9in baking dish or sheet pan.
- Pour ⅓ of the sauce over them and toss to coat.
- Add thyme and rosemary sprigs.
- Arrange chicken breast over the citrus and pour the remaining sauce over the chicken.
- Place in the oven and cook for 45 minutes, basting halfway.
- Check internal temperature reaches 165° F.
- Serve with roasted citrus and onions, spooning pan juices over the chicken.
Notes
Let the chicken rest for 5 minutes before slicing. Serve with steamed vegetables or a simple green salad.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg
