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Citrus Herb Chicken Thighs

I used to be strictly a white meat girl. But when I started transitioning to real foods, and I started cooking more whole chickens, I realized what I was missing. I am now officially a thigh girl. They are super tasty, easy to cook, and less expensive than boneless skinless breasts. Seasonal citrus, fresh herbs, and white wine give these a nice bright flavor. If tangerines are out of season, you can use orange juice. They are perfect with Tangerine Rice Pilaf.

Citrus Herb Chicken Thighs


Kim @ onceamonthmeals.com


  • 2.5 pounds chicken thighs (bone in, with skin)
  • 0.5 cup fresh squeezed tangerine juice
  • 0.25 cup fresh lemon juice
  • 0.25 cups dry white wine
  • 2 teaspoons minced garlic
  • 1 teaspoon fresh rosemary, chopped
  • 0.25 teaspoons dried thyme
  • salt and pepper to taste


Using a sharp knife or kitchen shears, pierce a small whole in chicken skin to allow marinade to soak through. Place chicken thighs in a gallon freezer bag. In a small bowl, combine lemon juice, tangerine juice, wine, garlic, rosemary, thyme, salt, and pepper. Whisk together, then pour into freezer bag with chicken. Allow chicken to marinade for 2 hours, or proceed to freezing directions. After marinating, place contents of bag into a baking dish. Bake at 350 degrees for 45-50 minutes, or until juices run clear. Serve over tangerine rice pilaf.

Freezing Directions:

Prepare chicken and marinade as directed above. Label and lay flat to freeze. TO SERVE: Thaw. Place chicken in a baking dish and bake at 350 degrees 45-50 minutes, until juices run clear. Serve baked chicken over tangerine rice pilaf.

Servings: 4


**conversion chart image provided by Erik Spiekermann

6 Responses to “Citrus Herb Chicken Thighs”

  1. Marissa Nicotra says:

    How many servings does this make?

  2. Jaclyn says:

    This is going on my menu for this weekend! About how many servings do you think this will make?

  3. Kelly says:

    Do I drain marinade? Thanks ;)

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