Roasted Citrus Chicken

Karen Rochon


This recipe is what I'd describe as pretty clean and healthy. You may choose to remove the skin to make it very healthy, but I do like the skin. It's really good with a pasta salad; even better with sweet potato fries. I hope you enjoy it!

★★★★★ 1 vote
20 Min
1 Hr 30 Min


whole chicken, cut up
1 medium
navel orange, cut in half
1 medium
lime, cut in half
1/2 large
sweet onion
carrots, chopped
1 Tbsp
dark brown sugar
1 tsp
cayenne pepper
1 c
chicken broth
4 clove
1/2 c
extra virgin olive oil
1 Tbsp
mediterranean sea salt
2 tsp
garlic powder


1Cut whole chicken down the middle, discarding back and chicken liver/gizzards, or purchase whole chicken, cut up. Rinse chicken, then pat dry. Pour 1/4 cup olive oil on chiken and place covered in the refrigerator for at least an hou. In a bowl, combine the juice the orange and lime, brown sugar and pepper. Pour the mixture onto the chicken and massage onto each piece. Place orange and lime halves, diced sweet onions and carrots onto floor of the roaster.Place chicken pieces on bed of vegetables. Place lid and roast for 1-1/2 hours at 375 degrees.Spinkle garlic powder and a bit of sea salt over chicken in the last ten minutes of roasting.

About this Recipe

Course/Dish: Main Dishes