Citrus Herb Grilled Chicken with Roasted Vegetables

Name: Citrus Herb Grilled Chicken with Roasted Vegetables
Cook time: 30 min
Yield: 4 servings
Ingredients: 45 ml orange juice freshly squeezed; 30 ml lemon juice freshly squeezed; 2 g orange zest finely grated; 12 g garlic cloves minced; 30 ml olive oil; 2 g dried oregano; 2 g dried thyme; 2 g ground black pepper; 6 g kosher salt; 680 g boneless skinless chicken thighs patted dry; 200 g red bell pepper cut into 2.5 cm strips; 200 g zucchini cut into 2.5 cm chunks; 150 g red onion cut into wedges; 180 g carrots cut into 1.5 cm pieces; 300 g baby potatoes halved; 15 ml olive oil; 4 g kosher salt; 8 g fresh parsley chopped; 80 g lemon wedges for serving

Chicken thighs are marinated in citrus juice, garlic, olive oil, and herbs, then grilled until charred at the edges and cooked through. A tray of autumn vegetables roasts alongside to create a complete main course with contrasting textures and a clean, bright finish.

By Julienne

Citrus Herb Grilled Chicken with Roasted Vegetables

Cook time: 30 minutes

Servings: 4

Ingredients

45 ml orange juice freshly squeezed
30 ml lemon juice freshly squeezed
2 g orange zest finely grated
12 g garlic cloves minced
30 ml olive oil
2 g dried oregano
2 g dried thyme
2 g ground black pepper
6 g kosher salt
680 g boneless skinless chicken thighs patted dry
200 g red bell pepper cut into 2.5 cm strips
200 g zucchini cut into 2.5 cm chunks
150 g red onion cut into wedges
180 g carrots cut into 1.5 cm pieces
300 g baby potatoes halved
15 ml olive oil
4 g kosher salt
8 g fresh parsley chopped
80 g lemon wedges for serving

Instructions

Preheat the oven to 220 C. If using a grill pan indoors, heat it over medium-high heat. Line a rimmed baking sheet with parchment paper. Oven is fully preheated and the baking sheet is ready.
In a large bowl, whisk together orange juice, lemon juice, orange zest, minced garlic, olive oil, oregano, thyme, black pepper, and kosher salt. Add the chicken thighs and turn to coat. Marinate while you prepare the vegetables; this uses the full marinade amount. Chicken is evenly coated and resting in the marinade.
On the prepared baking sheet, toss red bell pepper, zucchini, red onion, carrots, and baby potatoes with the remaining olive oil and remaining kosher salt. Spread into a single layer. Vegetables are lightly coated and arranged in one layer.
Roast the vegetables for 15 minutes. Stir once, then continue roasting until the potatoes are tender and the edges are browned, about 10 to 12 minutes more. At the same time, grill the chicken over medium-high heat for 5 to 7 minutes per side, or until the exterior is browned and the thickest part reaches 74 C. Vegetables are browned and tender; chicken is cooked through and juices run clear or thermometer reads 74 C.
Transfer the chicken to a board and rest for 5 minutes. Toss the roasted vegetables with chopped parsley and serve with lemon wedges on the side. Chicken has rested and is ready to slice; vegetables are finished with herbs.