Citrus Marinated and Glazed Roasted Chicken with Rice

On the menu tonight – Citrus Glazed Roasted Chicken!

It’s getting colder outside, but I wanted to a summery bright dish to give one more shout out to summer. I also wanted to do something different than a lemon chicken, though there is lemon in this recipe.

As the title says, the chicken is glazed. I don’t usually take the time to make a separate glaze but this time I tried it and I’m glad I did. That glaze adds another great level of flavor. For the citrus, I used freshly squeezed orange and lemon juice along with the zest.

I let the chicken marinade over night which resulted in really juicy and flavorful chicken.

Citrus Glazed Chicken

One thing that didn’t turn out as well as I would have liked is the chicken skin. I would have liked the skin to be crispier. Even though I took the time to remove the excess liquid, the skin still didn’t crisp up. Next time, I will put the chicken under the broiler the last 5-10 minutes. Or, I may just grill the chicken next time instead of baking it. In any event, the chicken was still delicious.

I hope you will make your version and let me know it turns out.

Citrus Marinated and Glazed Roasted Chicken

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
By Patrick Dulmage Serves: 6-8
Prep Time: 15 minutes Cooking Time: 1 hour Total Time: 1 hour 15 minutes

Citrus Marinated and Glazed Roasted Chicken


  • 3-4 lbs chicken thighs (skin-on and bone-in)
  • 2 oranges, zested and juiced
  • 1/2-1 lemon, zested and juiced
  • 3 Tbsp basalmic vinegar
  • 1 Tbsp celery seed
  • 2 tsp black pepper
  • 1 tsp kosher salt
  • 1/4 red onion, finely chopped
  • 1 tsp freshly chopped mint
  • 1 1/2 Tbsp freshly chiffonade basil
  • 3/4-1 cup Mojo marinade
  • Glaze:
  • 1 Tbsp olive oil
  • 1 Tbsp shallot, minced
  • 1 tsp ginger, minced
  • 1/2 cup orange marmelade
  • 1/4 cup sweet chili sauce
  • 1/4 cup reserved marinade, strained



Combine all the ingredients in a zip lock type bag


Massage and mix the chicken with the marinade before letting rest in the refrigerator at least 4 hrs


Let chicken come to room temperature prior to cooking, about 30-60 minutes


Preheat the oven to 350 degrees


Put the chicken in a 13x9 baking dish, skin side down. Reserve some of the marinade for basting


Bake the chicken for 45 minutes, then baste with the glaze, turn each piece over and glaze that side


Bake an addition 30 minutes, basting every 10 minutes


Make the glaze after you put the chicken in the oven:


Heat a small sauce pan over medium-high heat with olive oil


Add the shallots and ginger, saute for 3-4 minutes


Add the remaining ingredients, reduce heat to a simmer


Cook for 15 minutes or longer, it should have thickened


Before you baste for the first time, there will likely be a lot of liquid in the bottom of the baking dish. To get a nice glaze, you will want to get that liquid out of there so the glaze can really thicken.

Don’t Miss A Single Recipe!

Don't Miss A Recipe

You Might Also Like