Commentary by Ceci Martinez
This is one of my favorite combinations, lemon, orange, honey and herbs. They work in perfect harmony to create a most savory and aromatic chicken dish! Roast Chicken with Honey and Citrus is not only a weeknight meal with lots of Mediterranean flavor but it will also look beautiful on your dinner table for a weekend party!
Note: You can make your own Herbs de Provence: 3 tbsp. thyme, 2 tbsp. savory, 1 tbsp. oregano, 3 tsp. rosemary, 2 tsp. marjoram, 1 tbsp. lavender (optional). Mix all together and store in an airtight container.
4 pounds chicken thighs
1/4 cup olive oil
5 cloves garlic, finely chopped
2 tablespoons honey
2 whole lemons, (one juiced, and one sliced)
2 whole oranges, (one juiced, and one sliced)
1 tablespoon herbs de Provence
1/2 teaspoon smoked paprika
1 teaspoon onion powder
1/4 teaspoon crushed red pepper
Salt and freshly ground pepper, to taste
1 medium onion, thinly sliced
1 teaspoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh parsley, chopped
In a large bowl combine chicken thighs, olive oil, garlic, honey, citrus juices, herbs de Provence, paprika, onion powder, red pepper flake, salt and pepper. Cover and let marinate, refrigerated, overnight. Preheat oven to 350. In a baking pan arrange the sliced citrus and onions, place chicken pieces on top and spoon marinade over it evenly. Sprinkle with thyme and rosemary.
Bake for 50 minutes. Chicken is done when juices are clear yellow (rather than pink).
With a slotted spoon transfer chicken to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley. Serve with roasted potatoes on the side.