Best 2 Roasted Chili Citrus Chicken Thighs Recipes

Welcome to the ultimate guide to creating the most flavorful and succulent roasted chili citrus chicken thighs. Embark on a culinary journey where we'll unveil the secrets of using vibrant citrus flavors and aromatic chili spices to transform ordinary chicken thighs into a tantalizing main course. This article will provide you with a comprehensive understanding of the ingredients, techniques, and variations that will elevate your roasted chicken thighs to a new level of deliciousness. Get ready to tantalize your taste buds and learn how to craft a dish that will leave you craving for more.

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ROASTED CHILI-CITRUS CHICKEN THIGHS WITH MIXED OLIVES AND POTATOES

Roasted Chili-Citrus Chicken Thighs with Mixed Olives and Potatoes image

Provided by Marlena Spieler

Categories Chicken Olive Potato Roast Low Cal High Fiber Dinner Fall Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 19

Ingredients

1 pound Yukon Gold potatoes, peeled, cut into 3/4-inch-wide wedges
8 large skinless chicken thighs with bones
2 tablespoons (or more) fresh lime juice, divided
1/3 cup fresh orange juice
3 tablespoons chili powder
1 tablespoon paprika
1 tablespoon smoked paprika
2 teaspoons finely grated orange peel
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
1 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)
Ingredient info: Smoked paprika is available at many supermarkets, at specialty foods stores, and from latienda.com.
Equipment tip:
A heavy-duty rimmed baking sheet, a.k.a. half sheet pan or jelly roll pan (12x17 inches), is ideal for roasting the chicken thighs and lots of other foods. The low rim allows for efficient roasting, and this sturdy pan won't buckle at high heat.Try Chicago Metallic's large jelly roll pan ($16 at target.com).

Steps:

Preheat oven to 400°F. Cook potatoes in large saucepan of lightly salted water until almost tender, about 7 minutes. Drain.
Meanwhile, place chicken thighs 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 425°F. 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.
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.

ROASTED CHILI CITRUS CHICKEN THIGHS

ROASTED CHILI CITRUS CHICKEN THIGHS image

Categories Chicken

Number Of Ingredients 16

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)

Steps:

Preheat oven to 400°F. Cook potatoes in large saucepan of lightly salted water until almost tender, about 7 minutes. Drain. 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 425°F. 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. 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.

Tips:

For the best flavor, use fresh citrus fruits. Limes, lemons, and oranges all work well.
If you don't have chili powder, you can substitute paprika or cayenne pepper.
You can use any type of chicken thighs for this recipe, but bone-in, skin-on thighs will yield the most flavor.
Be sure to preheat your oven before cooking the chicken. This will help to ensure that the chicken cooks evenly.
To make sure the chicken is cooked through, insert a meat thermometer into the thickest part of the thigh. The internal temperature should read 165 degrees Fahrenheit.
Let the chicken rest for a few minutes before serving. This will help the juices to redistribute throughout the meat.

Conclusion:

This roasted chili-citrus chicken thighs recipe is a delicious and easy way to enjoy chicken. The combination of chili powder, cumin, and citrus fruits gives the chicken a unique and flavorful taste. This recipe is perfect for a weeknight meal or a special occasion.