Baked Herbed Two-Citrus Chicken

Baked Herbed Two-Citrus Chicken

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 3 to 4
Author Connie Veneracion


  • 1 whole chicken about 1.5 kg.
  • 1 tablespoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon paprika
  • 1 lemon
  • 1 orange
  • 1 onion
  • 2 cloves garlic
  • 1 teaspoon dried rosemary
  • ¼ teaspoon dried thyme
  • ½ teaspoon fennel seeds
  • 3 tablespoon olive oil


  • Preheat the oven to 350F.
  • Rinse the chicken and pat dry. Cut off the breast and reserve for another dish (I used mine for the chicken a la king). Chop the remaining parts into six to eight portions. Rub with salt, pepper and paprika. Arrange in a single layer in a baking dish.
  • Slice the lemon and orange. Insert the slices between the chicken pieces, distributing as evenly as you can.
  • Thinly slice the onion and scatter over the chicken and citruses.
  • Lightly pound the garlic (no need to peel) and add to the chicken.
  • Sprinkle in the rosemary, thyme and fennel seeds.
  • Drizzle in the olive oil.
  • Bake, uncovered, in a pre-heated 350F oven for an hour.
  • By the end of one hour, the juices of the lemon, orange and chicken would have become a sauce at the bottom of the pan. The chicken pieces soak up some of these juices during baking and that makes them really moist. Give and take, kind of. The chicken expels water but soaks up what the fruits render. Just wonderful.