Citrus Herb Chicken Thighs - Lunch Version
Simple to prepare and enjoy, these Citrus Herb Chicken Thighs make a delectable addition to your lunch plate. Saturated with a herbaceous lemon and tangerine marinade and baked to golden perfection this dish brings a little burst of brightness to your midday meal.
Ingredients
- 2 ½ pounds Chicken, Thighs, Bone-in
- ¼ cups juice Lemon
- ½ cups juice Tangerine
- ¼ cups White Cooking Wine
- 2 teaspoons mince Garlic, Cloves
- 1 teaspoon chop Rosemary, Fresh
- ¼ teaspoons Thyme, Dried
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Using a sharp knife or kitchen shears, pierce a small whole in chicken skin to allow marinade to soak through.
- 3072670 Upgrade to a paid membership 54512 to unlock all instructions 18414
- 3480417 Upgrade to a paid membership 90595 to unlock all instructions 93401
- 5537492 Upgrade to a paid membership 29860 to unlock all instructions 94987
- 3473904 Upgrade to a paid membership 11232 to unlock all instructions 73184
- 6753835 Upgrade to a paid membership 60328 to unlock all instructions 49096
- 4767835 Upgrade to a paid membership 62260 to unlock all instructions 20090
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 5262497 Upgrade to a paid membership 41467 to unlock all instructions 87917
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Using a sharp knife or kitchen shears, pierce a small whole in chicken skin to allow marinade to soak through.
- Divide chicken thighs among gallon freezer bags.
- In a small bowl, combine lemon juice, tangerine juice, wine, garlic, rosemary, thyme, salt, and pepper. Whisk together, then divide among gallon freezer bags with chicken.
- Allow chicken to marinade 2 hours.
- After marinating, place contents of bag into a baking dish. Bake at 350 degrees for 45-50 minutes, or until juices run clear.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 10 ounces Amount Per Serving
- Calories
- 680
- Total Fat
- 47g
- Saturated Fat
- 13g
- Trans Fat
- 0g
- Cholesterol
- 278mg
- Sodium
- 377mg
- Total Carbohydrates
- 12g
- Fiber
- 0g
- Sugar
- 8g
- Protein
- 47g
- WW Freestyle
- 20