Rosemary Garlic Chicken with Citrus Green Salad

Time 55 minutes
Servings 4
Difficulty Medium





  • 2 tbsp Lemon juice
  • 1 lemon Lemon zest
  • 3 tbsp Orange juice
  • 1 orange Orange zest
  • ½ tsp Dijon mustard
  • 2 tbsp Olive oil, extra virgin
  • to taste Salt
  • to taste Black pepper, freshly ground


  • 1 orange Orange (preferably Navel)
  • 1 grapefruit Ruby red grapefruit
  • 4 cups Romaine lettuce, shredded
  • 2 tbsp Parsley, chopped


  • 2 lbs Chicken thigh, bone-in and skin-on
  • 1 tsp Salt
  • ½ tsp Black pepper, freshly ground
  • 1 tbsp Olive oil, extra virgin
  • 8 shallots Shallots, peeled and halved
  • 1 tbsp Rosemary, chopped
  • 2 cloves Garlic, minced
  • ¾ cup Stock, chicken or vegetable


  • Preheat oven to 245°C / 475°F.
  • Combine zest and juice from lemon with the zest and juice from orange.
  • Whisk in the Dijon mustard and olive oil. Season with salt and black pepper. Set aside.
  • Using a sharp knife, remove the peel and white pith from orange and grapefruit. Cut between the membranes to release the segments.
  • In a large bowl, toss Romaine lettuce with parsley and set aside.
  • Season chicken with salt and black pepper.
  • In a large skillet, heat olive oil over medium-high. Add chicken, skin side down, and cook, turning once, until golden brown on both sides (10-12 minutes total). Transfer to a plate and set aside.
  • In the same skillet, cook shallots over medium heat, until browned, about 5 minutes.
  • Add rosemary, garlic, and stock and bring to a boil. Return chicken to skillet, skin side up. Transfer to oven and roast until chicken reaches an internal temperature of 75°C / 165°F, about 15 to 20 minutes.
  • Dress the salad with vinaigrette. Add the citrus segments to the greens and combine.
  • Serve salad with chicken.


  • Alternatively, you can use chicken breasts but they will take longer to cook. Use a thermometer to ensure internal temperature of 75°C / 165°F is reached 
  • Depending on the size of your skillet, you may need to cook your chicken in batches 
  • If you can find pre-peeled shallots, you’ll save quite a bit of extra prep time
  • You can substitute clementine for orange