Citrus and Herb Chicken Breas

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

4 REP Provisions Petite Chicken Breast
⅓ cup Olive Oil
2 tbsp Orange Juice
1 tbsp Lemon Juice
1 tsp Local Honey (optional)
1 Shallot (finely diced)
4 Cloves Minced Garlic
½ tbsp Dried Oregano
½ tsp Salt
½ tsp Pepper
¾ tsp Paprika
2 Oranges
1 Lemon
3 Sprigs Fresh Rosemary
4 Sprigs Fresh Thyme
1 Red Onion

Directions

Preheat oven to 400° F.
In a bowl whisk together the olive oil, orange juice, lemon juice, honey, diced shallot, minced garlic, oregano, salt and pepper. Set aside.
Thinly slice the oranges and lemons, then cut the red onions into wedges. Arrange orange, lemon and red onion wedges on a 13x9in baking dish or sheet pan. Pour ⅓ of the sauce over the citrus and red onion and toss to ensure they are all well coated. Add in the thyme and rosemary sprigs.
Arrange the chicken breast over the citrus and pour the remaining sauce over the chicken. Be sure to rub the sauce all over each breast.
Place the dish in the oven and cook for 45 minutes. Half way through cooking, spoon some of the juices from the bottom of the pan over the chicken. The chicken will be done cooking when internal temperature of the thickest part of the chicken reads 165° F on a meat thermometer.