Citrus Roasted Chicken Legs

5 from 2 votes

With natural ingredients that are full of nutritional benefits, this chicken recipe is sure to become a favorite.

Course: Dinner

Cuisine: Universal

Keyword: Low-Carb, Paleo

Servings: people

Calories: 291kcal

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!

SmartPoints (Freestyle): 7