Citrus Chicken
Chicken thighs are coated in oregano, cumin, and lime juice and oven baked until tender and golden brown.
- Yield
- 4 Servings
- Serving size
- 4 ounces
- Rating
- 3.84 of 5 (61 ratings)
Food groups
- Protein Foods: 3 1/2 ounces
Ingredients
- 4 6-ounce chicken thighs (bone-in)
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 2 tablespoons fresh lime juice (about 1 lime)
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1 orange, sliced (optional, for garnish)
Directions
- Preheat the oven to 425 °F. To trim the chicken, lay the chicken thighs on the cutting board, skin side up.
- Press down on the chicken to push out the excess fat.
- Use a sharp knife to cut excess fat.
- Put the chicken, oregano, cumin, lime juice, salt, and pepper in the bowl and mix well.
- Proceed to the next step or cover and refrigerate up to overnight.
- Put the contents of the bowl in the baking pan and transfer to the oven.
- Bake about 1 hour until cooked throughout and well browned.
- Serve right away.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 185.88 |
| Total Fat | 8.33 g |
| Saturated Fat | 2.34 g |
| Monounsaturated Fat | 3 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 132.57 mg |
| Carbohydrates | 1.65 g |
| Dietary Fiber | 0.52 g |
| Total Sugars | 0.18 g |
| Added Sugars included | 0 g |
| Protein | 24.95 g |
| Calcium | 31 mg |
| Potassium | 302 mg |
| Sodium | 402.22 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 30 mg |
| Phosphorus | 236 mg |
| Selenium | 27 mg |
| Zinc | 2 mg |
| Vitamin A | 9 mcg |
| Vitamin B6 | 0.5 mg |
| Vitamin B12 | 0.4 mcg |
| Vitamin C | 2 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 10 mcg |
| Folate | 8 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.2 mg |
| Niacin | 6 mg |
| Choline | 73 mg |
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Source
Recipe by: USDA Center for Nutrition Policy and Promotion
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/citrus-chicken. Federal works are public domain in the United States.