July 27, 2016
Main Dish, Poultry, Chicken,
Fruit, Fall/Autumn, Sunday Dinner, Weeknight Meals, Oven Bake, Refrigerator, Gluten-Free, High Protein, No Eggs, Non-Dairy, Bone-in Pieces, Kosher Meat more
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"Recipe source: Web MD (Jan/Feb 2016)"
In a small bowl whisk together the first 9 ingredients (-pepper). Place chicken thighs in a large zip-lock bag and pour in juice mixture - seal and place bag in the refrigerator overnight or for at least 3 hours.
Preheat oven to 400 degrees F.
Remove chicken from marinade and place in a 13 x 9 inch glass baking dish which has been sprayed with cooking spray. Pour the remaining marinade into the bottom of the dish and arrange slices of lemon, orange and onion on around around the chicken; sprinkle 1 tablespoon rosemary on top.
Bake for 50-60 minutes or until chicken is golden brown and done. Garnish with remaining rosemary and serve.
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Nice recipe. The chicken was very tender and juicy. Loved the citrus flavor.