Lemon Orange Chicken


I absolutely love citrus flavors (you are probably already noticing that or will soon!) – they add such nice flavor and brightness and are so easy and cheap to find! I normally just do honey mustard chicken but was getting a bit sick of that combination and decided to do a lemon/orange version – mainly because I had a lot of both on hand. When I went to bake the chicken, I realized all of my baking trays were in the dishwasher – dilemma! I ended up baking them in a mini-loaf tin and it turned out wonderfully, crispier on the edges and self-basted during the entire baking process. I’d highly recommend it!

Here’s how you make it (8 large or 12 small servings):

  1. Preheat oven to 200C (400F)
  2. Chop 8 large chicken breasts into 3 pieces each and throw into a large bowl
  3. Mix together zest and juice of 2 lemons, zest and juice of 1 orange, 1/2 cup olive oil, 2 tbsp oregano, 4 tbsp minced garlic, a heavy dash of salt and 2 tbsp chili flakes
  4. Pour marinade over chicken and let marinate for at least 15 minutes, ideally 30
  5. Put entire mixture into baking sheet/pan (or loaf pan!) with leftover oranges/lemons
  6. Bake for 30 minutes or until cooked through fully (could be closer to 40)

I ate this with my Mediterranean barley salad and it was the perfect combination! It would be good over any grain salad with a side of greens, or chopped up over a green salad OR sliced in a greek wrap (think feta cheese, sun-dried tomatoes, hummus, etc.) – YUM!


  • 8 large chicken breasts
  • 4 lemons
  • 1 orange
  • 1/2 cup olive oil
  • 2 tbsp oregano
  • 4 tbsp minced garlic
  • 2 tbsp chili flakes
  • heavy dash of salt

Let me know what you think – I think this will be one of your favorite go-to chicken dishes going forward!




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