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Oven Roasted Citrus Chicken Thighs - Ready. Chef. Go!
Oven Roasted Citrus Chicken Thighs - Ready. Chef. Go!
Oven Roasted Citrus Chicken Thighs - Ready. Chef. Go!
Oven Roasted Citrus Chicken Thighs - Ready. Chef. Go!
Oven Roasted Citrus Chicken Thighs - Ready. Chef. Go!
Oven Roasted Citrus Chicken Thighs - Ready. Chef. Go!
Oven Roasted Citrus Chicken Thighs - Ready. Chef. Go!

Oven Roasted Citrus Chicken Thighs | Ready Chef Go Bags

A delightful recipe with just the right touch of citrus that can be cooked in the oven or on the grill.

Courtesy of Chef Mark Cleveland

Time to Prep:    

Ease to Prep:    

Taste Score:      

Generously Serves 2

Sauce:

  • ⅔ cup citrus juice (we used a mix of grapefruit, orange and lime)
  • ¼ cup of tomato paste
  • 2 tablespoons of coconut oil, butter or extra virgin olive oil
  • 1 tablespoon of Dijon mustard
  • 1 tablespoon of smoked paprika or chili powder
  • 1 tablespoon of citrus zest
  • 1 teaspoon of salt
  • ½ teaspoon of black pepper
  • 1 teaspoon of onion flakes
  • 1 teaspoon of garlic powder

Main Ingredients:

  • 1 lb of boneless skinless chicken thighs
  • 1 lb of your favorite firm vegetables (we used mini baby squash and baby sweet pepper medley)
  • 1 sprig of rosemary, thyme or sage (optional)
  • Citrus wedges (for garnish)
  • 1 Ready. Chef. Go!® Microwave and Oven Steam Cooking Bag

Whisk all of the sauce ingredients in a medium bowl. Add in the chicken pieces and pierce them with a fork to allow the sauce to penetrate and absorb. There is no need to marinate in advance, but do so if you’d like from 30 mins to 2 hours. Load the vegetables into a Ready. Chef. Go!® bag and top with the chicken and sauce mixture.  Add a sprig of rosemary, thyme, or sage garnish if desired. Seal the bag and place on a baking dish.

Preheat the oven to 425° F and cook for 20 minutes. The food will be done once the internal temperature of the chicken reaches 165° F.  Wait a minute for the bag to cool and then open bag. Let the food rest for 10 minutes and then plate to serve garnished with a splash of fresh citrus.

Oven Roasted Citrus Chicken Thighs - Ready. Chef. Go!
Oven Roasted Citrus Chicken Thighs - Ready. Chef. Go!
Oven Roasted Citrus Chicken Thighs - Ready. Chef. Go!
Oven Roasted Citrus Chicken Thighs - Ready. Chef. Go!
Oven Roasted Citrus Chicken Thighs - Ready. Chef. Go!
Oven Roasted Citrus Chicken Thighs - Ready. Chef. Go!
Oven Roasted Citrus Chicken Thighs - Ready. Chef. Go!

Oven Roasted Citrus Chicken Thighs | Ready Chef Go Bags

A delightful recipe with just the right touch of citrus that can be cooked in the oven or on the grill.

Courtesy of Chef Mark Cleveland

Time to Prep:    

Ease to Prep:    

Taste Score:      

Generously Serves 2

Sauce:

  • ⅔ cup citrus juice (we used a mix of grapefruit, orange and lime)
  • ¼ cup of tomato paste
  • 2 tablespoons of coconut oil, butter or extra virgin olive oil
  • 1 tablespoon of Dijon mustard
  • 1 tablespoon of smoked paprika or chili powder
  • 1 tablespoon of citrus zest
  • 1 teaspoon of salt
  • ½ teaspoon of black pepper
  • 1 teaspoon of onion flakes
  • 1 teaspoon of garlic powder

Main Ingredients:

  • 1 lb of boneless skinless chicken thighs
  • 1 lb of your favorite firm vegetables (we used mini baby squash and baby sweet pepper medley)
  • 1 sprig of rosemary, thyme or sage (optional)
  • Citrus wedges (for garnish)
  • 1 Ready. Chef. Go!® Microwave and Oven Steam Cooking Bag

Whisk all of the sauce ingredients in a medium bowl. Add in the chicken pieces and pierce them with a fork to allow the sauce to penetrate and absorb. There is no need to marinate in advance, but do so if you’d like from 30 mins to 2 hours. Load the vegetables into a Ready. Chef. Go!® bag and top with the chicken and sauce mixture.  Add a sprig of rosemary, thyme, or sage garnish if desired. Seal the bag and place on a baking dish.

Preheat the oven to 425° F and cook for 20 minutes. The food will be done once the internal temperature of the chicken reaches 165° F.  Wait a minute for the bag to cool and then open bag. Let the food rest for 10 minutes and then plate to serve garnished with a splash of fresh citrus.