Citrus Rosemary Chicken with Vegetables
This dish is great for a lazy fall day. Once the chicken marinates, in under an hour you'll have a Sunday dinner that will do any perfect fall day proud.
Servings: 4 servings
Calories: 614kcal
Ingredients
- ¼ cup olive oil
- ¼ cup white wine vinegar
- 1 tablespoon orange marmalade
- 1 clove garlic
- 1 sprig rosemary leaves removed from stem
- 2 lemons
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 chicken thighs skin-on and bone-in
- 1 pound baby yellow potatoes halved if large
- 1 large sweet potato chopped into bite-sized chunks
- 1 tablespoon butter
- 8 ounces mushrooms halved
Instructions
- In a food processor or blender, puree olive oil, vinegar, marmalade, garlic, rosemary, the zest and juice from one lemon, salt, and pepper until well mixed.
- Pour the marinade over the chicken thighs. Refrigerate and let marinate for 4-6 hours or overnight.
- When ready to prepare, preheat oven to 400°F.
- Add potatoes and sweet potatoes to a saucepan and cover in water. Bring to a boil and cook until just barely tender, about 5 minutes. Drain.
- Meanwhile, heat the butter in a large oven-proof roasting pan or skillet over medium-high heat. Place the chicken, skin-side-down, in the pan and pour the marinade over the top.
- Sear the chicken for 4-5 minutes, then flip the chicken and sear 4-5 minutes on the other side.
- Remove pan from heat, remove chicken from pan, and set aside.
- In the pan, toss the potatoes and mushrooms in the sauce until well coated. Add the chicken back into the pan, nestling the chicken thighs into the vegetables.
- Squeeze the juice from the remaining lemon over the entire pan and then place the lemon halves in the pan.
- Roast in the oven for 25-30 minutes, or until chicken is cooked through to 165°F and golden brown.
Notes
- For a thicker, sweeter sauce, use 2-3 tablespoons orange marmalade in the marinade.
- Feel free to use regular yellow potatoes instead of baby potatoes, just make sure to cut them in bite-sized chunks.
Nutrition
Serving: 1serving | Calories: 614kcal | Carbohydrates: 44g | Protein: 36g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 25g | Cholesterol: 174mg | Sodium: 547mg | Fiber: 7g | Sugar: 10g
