Chicken with Rosemary and Roasted Oranges

One tray self-basting chicken dish with fresh rosemary and roasted oranges – fresh, simple and delicious! This recipe is Whole30 compliant and is Autoimmune Paleo friendly if the black pepper is omitted.




  1. Preheat oven to 400F.
  2. Zest the orange and set aside the fruit. Add the orange zest, dried garlic and fresh rosemary to a small bowl and mix together. Set aside while you prepare the chicken.
  3. Lay the chicken legs out on a lined baking tray. Separate the skin from the meat while still leaving it attached at the base of the drumstick.
  4. Divide the orange zest mixture evenly between the chicken legs, pressing it against the meat gently. Slide the chicken skin back over the meat and add salt and pepper to taste.
  5. Use a serrated knife to cut away the remaining orange skin or pith. Slice the oranges in half, then each half into 8 half moon shapes. Arrange the oranges around the chicken legs.
  6. Roast in the oven until the chicken is cooked through to at least 155F and the edges of the orange slices are beginning to caramelize, about 35 minutes.
  7. Rest for 10 minutes before serving.