Shared recipe

Citrus Rose Chicken Bake

4 servings5 / 5HealthyCitrusSheet PanMediterranean

Chicken thighs baked around a spiral of orange and lemon slices with honey, thyme and butter, served over couscous with the pan juices. The spiral takes two minutes to lay and comes out of the oven caramelised.

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Time

Prep: 15min
Cook: 35min
Total: 50min

Nutrition

per serving

Calories: 640
Protein: 44.5g
Carbs: 53.5g
Fat: 24.5g

One serving: 1/4 of the dish

Instructions

Prep and Bake

Preheat the oven to 400F (200C).
Slice the oranges and lemons thinly into rounds.
Lay the slices flat in an oval baking dish in one shingled spiral, starting at the rim and coiling inward, alternating orange and lemon, each slice overlapping the last.
Season the halved chicken thighs with salt and pepper and arrange them on the empty ceramic around the spiral, pressed up against the outer slices.
Drizzle the honey over the citrus and chicken, lay the thyme sprigs across the top, and dot the butter cubes over the chicken.
Bake for 35 minutes until the chicken is golden and cooked through and the citrus edges are caramelised.

Couscous and Serving

While the chicken bakes, cook the couscous according to the package.
Serve the chicken and a few caramelised slices over the couscous, and spoon the pan juices over the top.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 3

To elevate the floral note, stir a teaspoon of rose water into the honey before drizzling, if you have it on hand.

Tip 2 of 3

Do not discard the pan juices; they are essentially a concentrated citrus reduction that acts as the perfect sauce for the couscous.

Tip 3 of 3

Place the butter cubes directly on the chicken pieces to baste them as they melt, ensuring the meat stays succulent.

Source

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