Pollo al Horno with Citrus and Herb Marinade

This Pollo al Horno recipe features tender chicken marinated in a vibrant citrus and herb blend, offering a delightful balance of traditional flavors with a creative twist. The combination of lemon, orange, and fresh herbs not only enhances the chicken's natural flavor but also creates a juicy, aromatic dish that's perfect for any gathering. It's a wholesome option that respects traditional culinary principles while introducing a refreshing element.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 2 lemons, juiced and zested
• 1 orange, juiced and zested
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon smoked paprika
• 1 cup chicken broth
• 1 onion, quartered
• 2 carrots, chopped
• 1 bell pepper, sliced

Instructions:

1. In a large bowl, combine the lemon juice, orange juice, lemon zest, orange zest, minced garlic, rosemary, thyme, olive oil, smoked paprika, salt, and pepper to create the marinade.
2. Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
3. Preheat your oven to 400°F (200°C).
4. In a roasting pan, arrange the onion, carrots, and bell pepper as a bed for the chicken.
5. Place the marinated chicken thighs on top of the vegetables, skin side up. Pour the chicken broth into the pan.
6. Roast in the preheated oven for 40-50 minutes, or until the chicken is cooked through and the skin is crispy, reaching an internal temperature of 165°F (75°C).
7. Let the chicken rest for 10 minutes before serving. Enjoy with the roasted vegetables and pan juices.