Citrus Roasted Chicken Legs

5 from 1 vote

Rich in flavor, yet full of health benefits.

This scrumptious recipe gives roasted chicken a tangy twist. Its rich flavor comes from clean, natural superfoods that are chock-full of health benefits.

Tender, fall-off-the-bone chicken roasts to perfection while basting in a mouthwatering citrus marinade. Oranges add a unique flavor that pairs perfectly with garden spices like minced rosemary sprigs and thyme leaves. Chili peppers deliver a zesty kick that’ll keep your taste buds on their toes. If you prefer mild flavors, you can easily substitute red bell peppers.

Our protein-packed Citrus Roasted Chicken Legs are easy to prepare and a surefire hit at any potluck or family dinner. Wherever you dish up this delicious chicken meal, your guests will clean their plates – guaranteed.

5 from 1 vote

Citrus Roasted Chicken Legs

With natural ingredients that are full of nutritional benefits, this chicken recipe is sure to become a favorite.
Yield 6 people
Serving Size 1 thigh or 1 drumstick
Course Dinner
Cuisine Universal
Author SkinnyMs.


  • 4 navel oranges or blood oranges
  • 1 tablespoon rosemary sprigs fresh, minced
  • 1 tablespoon thyme leaves fresh, minced
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup red onion chopped
  • 4 garlic cloves peeled and minced
  • 1/2 teaspoon kosher or sea salt
  • 1/2 teaspoon black pepper
  • 3 whole chicken legs with thighs attached
  • 2 red chili peppers stemmed, seeded, and sliced into strips (optional 1 bell pepper, chopped)


  • Halve and squeeze juice from two of the oranges into a bowl. Whisk together juice, herbs, olive oil, onion, garlic, salt, and pepper. Add chicken. Marinate covered or sealed in a bag for 2 to 8 hours. Remove from the fridge.
  • Preheat oven to 400 degrees.
  • Place chicken in a 13 x 9-inch baking dish.
  • Remove outer peels of the two remaining oranges. Scrape peels with the side of a knife to remove white pith then slice peelings into strips. Slice the oranges into wheel shapes (rounds).
  • Pour marinade over chicken in the pan. Add peels around the chicken. Top chicken with orange pieces and peppers. Loosely cover chicken with foil and roast for 50 to 60 minutes, basting frequently with the pan juices. Remove foil the last 10 minutes of cooking. A meat thermometer inserted in the thigh should read 175 F and the juices should run clear.
  • Split drumsticks from thighs and remove skins for serving, if desired. Enjoy!

Nutrition Information

Serving: 1thigh or 1 drumstick | Calories: 291kcal | Carbohydrates: 15g | Protein: 37g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 115mg | Sodium: 77mg | Fiber: 3g | Sugar: 10g |
SmartPoints (Freestyle): 7
Keywords Low-Carb, Paleo

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The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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  1. This recipe was very easy to make and it turned out great. I didn’t have any oranges so I used tangerines instead. They gave it a little extra tartness but the family liked it. I served it with some Jasmine rice drizzled with the sauce from the chicken.

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