Citrus-spiked chicken with roasted red onions

Citrus-spiked chicken with roasted red onions

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(7 ratings)

Prep: 10 mins - 20 mins Cook: 30 mins - 35 mins


Serves 4
Spike up your chicken with a citrus tang - and make it low-fat by removing the skin before you cook

Nutrition and extra info

  • Healthy

Nutrition: per serving without skin

  • kcal404
  • fat8g
  • saturates1g
  • carbs48g
  • sugars9g
  • fibre2g
  • protein38g
  • salt0.25g
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  • 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 4 tbsp fine cut marmalade, Tiptree Orange and Tangerine Fine Cut are best
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 boneless chicken breast fillets, skin on or off
  • a small bunch of fresh thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 3 medium red onions, peeled and cut into thin wedges
  • 200g couscous



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 1 tbsp fresh parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Preheat the oven to 200C/Gas 6/fan oven 180C. Cut the orange and lemon in halves and squeeze juice from one half of each fruit into a small bowl. Mix in the marmalade and 1 tablespoon of the olive oil. Season well and set aside.

  2. Cut 3-4 diagonal slashes in each chicken breast, then stuff a sprig of thyme in each slash. Put chicken and onion into a large gratin dish or roasting tin.

  3. Cut the remaining orange and lemon halves into thin wedges, arrange around the chicken and onion and spoon marmalade mixture over the top. Scatter over a few more thyme sprigs and season with black pepper. (You can prepare up to this point a couple of hours ahead, and keep in the fridge covered in cling film.)

  4. Bake for 30-35 minutes until golden and cooked through. Ten minutes before you are ready to serve, prepare the couscous according to the packet instructions, then stir in remaining olive oil and chopped parsley.

  5. Put a chicken breast on each plate, surround with the onion and fruit wedges and spoon juices over. Serve the couscous in a bowl, for people to help themselves.

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Comments, questions and tips

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11th Nov, 2018
Very tasty! Used my home made lemon and ginger marmalade and added some cornflour to the sauce at the very end. "A keeper" as my partner said :)
23rd May, 2016
This became a family favourite 5* :)
joferg's picture
3rd Aug, 2013
very quick and easy to make & nice strong citrus flavour. I served it with lemon & coriander cous cous which enhanced the citrus & soaked up the runny sauce nicely. I would definitely make this again.
3rd Jan, 2013
Made this tonight. Used two onions, added mushrooms to roasting pan and couldn't get hold of any fresh thyme. Served with vegetables since I don't eat couscous. Sauce a little runny but still very citrussy. Rating is therefore for adapted recipe, but felt dish was rather 'average' and would probably actually have preferred the chicken on its own.
17th Feb, 2012
I've done this several times now, and have found the sauce runny every time, until the last time, when I stirred 2 teaspoons of cornflour into it at the end. I put the roasting pan on the top of the oven and stirred it in over a low heat uintil I got the consistency I like. For me, this lifts it to 5*
12th Nov, 2011
This was a success in our house, but the sauce was runny, not sticky like the picture. I think I need to use a bigger dish next time.
poshpause's picture
6th Jun, 2009
Foodbowl - I can only suggest that it was the Marmalade you used that created the aftertaste. I've made this three times now - with the addition of chopped green chilli - and it has been fabulous every time. I use the cheap-as-chips marmalade as I find other types to be too strong. Also, the sauce acts as a great warm dressing for the salad I serve it with.
5th Jun, 2009
Tried this last night for dinner. Looked lovely when I took it out of the oven. I found it to be rather sweet with a tangy after taste which I did not like. I managed to only get through half of my chicken and threw the rest of it away. My family tried their best and managed to eat their chicken but have asked me not to make it again. I have no problem with that request!
19th Nov, 2007
Will make this one again as so easy and healthy.
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