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Rosemary Citrus Chicken Thighs

Recipe by Kathleen Zelman, MPH, RD/LD



  • 2 tablespoons olive oil
  • 2-4 garlic cloves, minced
  • 1 tablespoon honey
  • 1/3 cup fresh orange juice
  • 1/3 cup fresh lemon juice
  • 1 teaspoon paprika
  • ½ teaspoon red pepper flakes (optional)
  • ¼ teaspoon sea salt and freshly ground pepper to taste
  • 12 skinless chicken thighs
  • 1 lemon, sliced
  • 1 orange, sliced
  • 1 large onion, thinly sliced
  • 3 tablespoons fresh rosemary, divided


In a small bowl, whisk together olive oil, garlic, honey, juices, paprika, red pepper flakes, salt and pepper. Place chicken thighs in a large zippered bag and pour in juice mixture; marinade overnight or several hours in the refrigerator.

Preheat oven to 400 degrees F.  Place chicken in a 13x9 inch glass baking dish sprayed with cooking spray along with marinade. Arrange slices of orange, lemon and onion under, around and on top of chicken.  Scatter 1 tablespoon rosemary on top.  Bake uncovered for 50-60 minutes or until 165 degrees F and golden brown. Garnish with remaining rosemary.


6 servings

Nutritional Information

Amount Per Serving:

  • Calories: 257
  • Calories from fat: 91 (35%)
  • Total Fat: 10g
  • Saturated Fat: 2g
  • Cholesterol: 115mg
  • Sodium: 249mg
  • Total Carbohydrates: 14g
  • Dietary Fiber: 2g
  • Sugars: 8g
  • Protein: 28g

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