Sunshine Citrus Chicken

Sunshine Citrus Chicken


"This is a great, easy chicken dish, full of bright citrus flavor. My limeophobe boyfriend LOVES it!"

Ingredients 1 h {{adjustedServings}} servings 161 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 3.1g
  • < 1%
  • Protein:
  • 19.4 g
  • 39%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 58 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Season chicken with cumin, sage, salt, and pepper; place into a 9x13 inch glass baking dish skin-side up on top of the onions. Juice the lime and orange, and pour over the chicken. Cut the lime peel into quarters and place in the baking dish.
  3. Loosely cover the dish with foil, and bake in preheated oven for 30 minutes. Remove the foil, reduce temperature to 350 degrees F (175 degrees C), and continue cooking until the skin is golden brown, and the chicken is no longer pink, 15 to 20 minutes.
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Reviews 9

  1. 12 Ratings


If I could have given this 3.5 stars, I would have. It isn't the best recipe I've made from, but it's also not the worst. I halved the recipe, since there's only the two of us and our 20 month old to feed. I added a little bit of fresh minced garlic in with the onions, and used Adobo in place of the salt and pepper. Because one of the reviewers wrote that the chicken they made had a bitter taste to it, I added the zest from the half the orange I juiced instead of adding the lime peel (which I'm guessing was what caused the bitterness). I might make this again - it did come out moist, and the flavor is fine, but the onions just get cooked translucent - they don't brown at all in the bottom of the dish while it's cooking. Maybe next time I'll try browning them separately and adding them to the dish once the chicken is cooked.


I did not like this recipe. Maybe it was just my lime, but the chicken came out REALLY bitter tasting. The cumin and bitterness completely overpower all the rest of the flavors. I gave it a 2 because thankfully, the bitterness stayed mostly in the liquid, so I can still eat it the chicken, perhaps made into a chicken salad of some type or on top of salad greens with a sweeter dressing.


This was awesome, I added some rice to the dish and it was YUMMY.