Citrus baked chicken

I love this late autumn dish of Mum’s. Chicken baked with plenty of rosemary, orange juice and peel with soft petals of capsicum. It bursts with flavour!

By Nici Wickes
  • 15 mins preparation plus marinating
  • 45 mins cooking
  • Serves 4
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  • 6-8 chicken thighs, skinless and boneless
  • 3 store-bought roasted red peppers, or make your own (see tip)
  • 1 tbsp olive oil
  • 1/2 cup fresh orange juice, plus strips of peel
  • 1/4 cup red wine vinegar
  • 1 tsp brown sugar
  • 1 garlic clove, crushed
  • A few sprigs of rosemary
  • 1/2 tsp sea salt and decent grind of black pepper


  • 1
    Place the chicken and roasted peppers in a shallow roasting dish. Cut slashes in the thighs to allow the marinade to penetrate. Mix and whisk all of the remaining ingredients and pour over the thighs, reserving some marinade. Leave to marinate for at least 1 hour, or better still overnight.
  • 2
    Preheat oven to 200°C and bake, basting occasionally with the remaining marinade, for 45 minutes or until the chicken juices run clear when pierced.
  • 3
    Serve with a simple spinach salad and/or roast potatoes.


To roast your own peppers, simply remove the stalk and seeds (I shake them out) and rub all over with olive oil. Place them on a tray and bake at 200°C for 30-45 minutes until soft. Cover with a tea towel and when cool enough to handle, slip off the skins.

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