Batch-Baked Citrus Herb Chicken
¼ cup Fresh Thyme extra virgin olive oil
2 Tbsp. salt-free all-purpose seasoning
1 ½ tsp. smoked paprika
½ tsp. Fresh Thyme fine sea salt
¼ cup packed Fresh Thyme light brown sugar
2 Tbsp. finely chopped fresh thyme leaves, plus additional for garnish
2 navel oranges, zested and sliced into rounds
2 lemons, zested and sliced into rounds
8 (6 to 8 oz.) boneless skinless chicken breasts
For serving, baby potato medley, mini seedless sweet peppers, and red onion
- Preheat oven to 425°F. Line a large rimmed baking pan with foil and then with parchment paper; set aside.
- In a small bowl, whisk together oil, all-purpose seasoning, paprika, and salt; set aside.
- In a separate small bowl, stir together brown sugar, thyme, orange zest, and lemon zest; set aside.
- Pat chicken breasts dry. Ensure breasts are of even thickness. If not, place breasts between two pieces of plastic wrap and beat with the flat side of a meat tenderizer until even.
- Overlap orange and lemon slices in eight groups and place in the prepared pan. Lay one chicken breast over each citrus group. Brush each breast with oil mixture. Sprinkle evenly with brown sugar mixture.
- Roast chicken 30 to 35 minutes or until internal temperature reaches 165°F.
- To serve, slice chicken breasts and arrange on a large platter. Garnish with additional fresh thyme and citrus slices, if desired. Serve alongside roasted baby potatoes, mini sweet peppers, and red onion, if desired. Season with additional salt to taste.
Each serving (chicken only) contains: 380 calories, 13 g fat, 2.5 g saturated fat, 0 g trans fat, 165 mg cholesterol, 240 mg sodium, 13 g carbohydrates, 2 g fiber, 10 g sugar, 51 g protein. Daily values: 0% vitamin D, 4% calcium, 6% iron, 20% potassium.
Directions
¼ cup Fresh Thyme extra virgin olive oil
2 Tbsp. salt-free all-purpose seasoning
1 ½ tsp. smoked paprika
½ tsp. Fresh Thyme fine sea salt
¼ cup packed Fresh Thyme light brown sugar
2 Tbsp. finely chopped fresh thyme leaves, plus additional for garnish
2 navel oranges, zested and sliced into rounds
2 lemons, zested and sliced into rounds
8 (6 to 8 oz.) boneless skinless chicken breasts
For serving, baby potato medley, mini seedless sweet peppers, and red onion
- Preheat oven to 425°F. Line a large rimmed baking pan with foil and then with parchment paper; set aside.
- In a small bowl, whisk together oil, all-purpose seasoning, paprika, and salt; set aside.
- In a separate small bowl, stir together brown sugar, thyme, orange zest, and lemon zest; set aside.
- Pat chicken breasts dry. Ensure breasts are of even thickness. If not, place breasts between two pieces of plastic wrap and beat with the flat side of a meat tenderizer until even.
- Overlap orange and lemon slices in eight groups and place in the prepared pan. Lay one chicken breast over each citrus group. Brush each breast with oil mixture. Sprinkle evenly with brown sugar mixture.
- Roast chicken 30 to 35 minutes or until internal temperature reaches 165°F.
- To serve, slice chicken breasts and arrange on a large platter. Garnish with additional fresh thyme and citrus slices, if desired. Serve alongside roasted baby potatoes, mini sweet peppers, and red onion, if desired. Season with additional salt to taste.