Roasted Chili Citrus Chicken Thighs Recipe

Name: Roasted Chili Citrus Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Yukon Gold potatoes, peeled, cut into 3/4-inch-wide wedges; 8 large skinless chicken thighs with bones; 4 tablespoons (or more) fresh lime juice, divided; 2/3 cup fresh orange juice; 4 tablespoons chili powder; 2 tablespoon paprika; 2 tablespoon smoked paprika; 4 teaspoons finely grated orange peel; 2 teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon salt; 4 tablespoons extra-virgin olive oil; 1.5 cup low-salt chicken broth; 2 tablespoons coarsely chopped fresh cilantro, divided; 1 tablespoon coarsely chopped fresh parsley; 50 olives (preferably mixed colors and sizes)

Servings: persons

1 pound Yukon Gold potatoes, peeled, cut into 3/4-inch-wide wedges
8 large skinless chicken thighs with bones
4 tablespoons (or more) fresh lime juice, divided
2/3 cup fresh orange juice
4 tablespoons chili powder
2 tablespoon paprika
2 tablespoon smoked paprika
4 teaspoons finely grated orange peel
2 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
4 tablespoons extra-virgin olive oil
1.5 cup low-salt chicken broth
2 tablespoons coarsely chopped fresh cilantro, divided
1 tablespoon coarsely chopped fresh parsley
50 olives (preferably mixed colors and sizes)

1
Preheat oven to 400u00b0F. Cook potatoes in large saucepan of lightly salted water until almost tender, about 7 minutes. Drain.
2
Meanwhile, brown chicken thighs then place on large heavy-duty rimmed baking sheet. Sprinkle chicken generously with salt; drizzle with 1 tablespoon lime juice and set aside. Whisk 1 tablespoon lime juice, orange juice, chili powder, both paprikas, grated orange peel, ground cumin, dried oregano, and 1/2 teaspoon salt in small bowl. Rub chili mixture all over chicken. Arrange potato wedges on baking sheet, nestling around chicken. Drizzle olive oil over chicken and potatoes. Bake chicken and potatoes 20 minutes. Increase oven temperature to 425u00b0F. Turn chicken and potato wedges; spoon juices over. Bake 10 minutes longer. Add chicken broth, 1 tablespoon chopped cilantro, and chopped parsley, stirring to scrape up any chili bits at bottom of baking sheet. Turn chicken over. Bake until chicken is cooked through and beginning to brown in spots, about 10 minutes longer.
3
Carefully transfer chicken and potatoes to platter, keeping potatoes intact. Place baking sheet over 2 stovetop burners. Boil sauce until reduced to 1 cup, about 3 minutes. Mix in olives. Season sauce to taste with salt and pepper and additional lime juice, if desired. Pour sauce over chicken and potatoes; top with remaining tablespoon cilantro and serve.

806

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pound Yukon Gold potatoes, peeled, cut into 3/4-inch-wide wedges, 8 large skinless chicken thighs with bones, 4 tablespoons (or more) fresh lime juice, divided, 2/3 cup fresh orange juice, and more.

Yes, Roasted Chili Citrus Chicken Thighs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Chili Citrus Chicken Thighs

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