Ingredients:

  • 1/4 cup (60 mL) olive oil
  • Zest of 1 lemon
  • Zest of 1 orange
  • Juice of 1 lemon (about 2 tablespoons / 30 mL)
  • Juice of 1 orange (about 2 tablespoons / 30 mL)
  • 3 cloves garlic, minced
  • 1 tablespoon (15 g) fresh rosemary, chopped
  • 1 tablespoon (15 g) fresh thyme, chopped
  • Salt and pepper to taste
  • 4 bone-in, skin-on chicken thighs (approximately 1.5 lbs / 680 g)

Instructions:

  1. In a mixing bowl, combine olive oil, lemon zest, orange zest, lemon juice, orange juice, minced garlic, rosemary, thyme, salt, and pepper.
  2. Place chicken thighs in a zip-top bag or a covered container. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour (up to overnight for more flavor).
  3. Preheat oven to 425°F (220°C).
  4. Remove chicken from marinade and discard the marinade. Arrange chicken thighs skin-side up in a baking dish or on a sheet pan.
  5. Roast in the preheated oven for 35-40 minutes, or until the skin is golden brown and the internal temperature reaches 165°F (74°C).
  6. Let the chicken rest for 5-10 minutes before serving to allow juices to redistribute.