5 from 3 votes
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.
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings:
4
servings
Calories:
614 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- ¼ cup olive oil
- ¼ cup white wine vinegar
- 1 tablespoon orange marmalade
- 1 clove garlic
- 1 rosemary leaves removed from stem, sprig
- 2 lemon plural
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 chicken thighs skin-on and bone-in
- 1 pound yellow potatoes halved if large, baby
- 1 sweet potato chopped into bite-sized chunks, large
- 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.
Cup of Yum
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 Information
Serving
1serving
Calories
614kcal
(31%)
Carbohydrates
44g
(15%)
Protein
36g
(72%)
Fat
35g
(54%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
25g
(147%)
Cholesterol
174mg
(58%)
Sodium
547mg
(23%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 614
% Daily Value*
| Serving | 1serving | |
| Calories | 614kcal | 31% |
| Carbohydrates | 44g | 15% |
| Protein | 36g | 72% |
| Fat | 35g | 54% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 25g | 147% |
| Cholesterol | 174mg | 58% |
| Sodium | 547mg | 23% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.