Herby One Pan Chicken with Oranges – Add this one-pan dinner to your regular rotation! It’s a super easy dinner made with chicken thighs and drumsticks marinated in an herby, citrus packed marinade! | Gluten Free + Dairy Free + Whole30

How to Make It

The overall prep is genuinely quite easy:

1. Make the marinade: Aside from roughly chopping the spring onions and chili pepper you can just throw everything in and let the blender or food processor do the work of blitzing up all the fresh herbs and aromatics.
2. Marinade the chicken: Pour the marinade into a large bowl or sealable bag along with the chicken thighs and toss everything together until the chicken well and fully coated. Cover or seal and let the chicken marinate 12-36 hours.
3. Bake: Add the chicken, skin-side up and fresh orange slices to a large roasting pan and bake in the preheated oven for about 30-35 minutes or until fully cooked through.
   • For an accurate read, invest in an instant-read thermometer to check the doneness of your thighs. While 165°F is safe and cooked, 195°F is better for texture and flavor!
4. Broil (optional): Bump up the oven heat all the way and cook another couple of minutes to crisp up the skin.

Freezing Tip:

You can freeze the raw chicken (that’s never been frozen before) coated in marinade for up to 6 months. Defrost overnight in the freezer and cook when ready. This is especially useful if you’re into batch cooking and meal prep.

When you’re ready to cook simply add the chicken pieces skin side up to a baking sheet, add a few orange slices if using and bake. The tops should crisp up in the oven while middles and bottoms stay juicy and tender as it cooks in its own juices and marinade.

To keep this meal low carb I recommend serving it over cauliflower rice or mashed cauliflower otherwise good old fashioned potatoes or rice will do.

Enjoy!

Let me know if you try this Herby One Pan Chicken recipe! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!

Yield: 4 servings

Herby One Pan Chicken with Oranges

4.8 Stars (20 Reviews)

Prep Time 10 minutes

Cook Time 40 minutes

Additional Time 12 hours

Total Time 12 hours 50 minutes

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Made with chicken thighs and drumsticks marinated in an herby, citrus packed marinade! | Gluten Free + Dairy Free + Whole30

Ingredients

• 2 pounds bone-in skin-on chicken thighs and/or drumsticks, (about 8 pieces)
• 1 orange cut into wedges, optional

Marinade

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• 1 cup fresh cilantro, leaves & stems included
• 2 tablespoons fresh parsley, leaves & stems included
• 2 tablespoons fresh mint leaves, (no stems)
• 5 large garlic cloves
• 2 stalks spring onions, ends cut off
• 1 green chili pepper, (remove the seeds to tone down on spice)
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1/4 cup orange juice (60ml)
• 1/4 cup olive oil (60ml)

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. Make marinade: Add the marinade ingredients to a food processor or blender and process until the herbs are finely chopped. 
2. Marinate Chicken: Pour the marinade over the chicken and toss to coat. Cover and let marinate for 12-36 hours. 
3. Oven Prep: Preheat oven to 400° F/205°C. Lightly oil a large baking sheet with rimmed edges. 
4. Bake: Place the chicken on the baking sheet skin side up. Add orange wedges if using. Place into oven and roast for 30-35 minutes or until the chicken is completely cooked through, reaching an internal temperature of 165° F. Broil for 2-3 minutes, or until the chicken is caramelised and slightly charred on top.
5. Serve: Season with extra salt and pepper if desired, serve hot and enjoy.

Notes

• Leftovers: Store leftovers in an airtight container and keep refrigerated 3-4 days.
• Freezing Tip: You can freeze the raw chicken (that's never been frozen before) coated in marinade for up to 6 months. Defrost overnight in the freezer and cook when ready.
• Temperature: Chicken is technically cooked to a safe temperature when it reaches 165°F/74°C, but I recommend letting thighs/dark meat get to about 190°F (90°C) for a better texture and flavor. Invest in a meat thermometer to check the doneness of your thighs for best results.

Nutrition Information:

Yield:

4

Serving Size:

pieces of chicken
Amount Per Serving: Calories: 470Saturated Fat: 8gCholesterol: 115mgSodium: 1023mgCarbohydrates: 4gSugar: 1gProtein: 29g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Mains Cuisine: Gluten Free