Citrus Herb Roasted Chicken Thighs, Breast or Turkey Thighs

Citrus Herb Roasted Chicken Thighs or Turkey Thighs is one of our Meats & Sweets ~ A High Vitality Diet recipes that can also be adapted to bone-in chicken breasts or turkey thighs.  

While I have always enjoyed cooking ~ and eating ~ healthy fresh whole foods, simplicity reigns supreme.  Having just enough ingredients to provide a balance of flavors will enhance the main star ingredient, which in this case is poultry.

Greek inspired, Citrus Herb Roasted Chicken combines lemon and oregano which helps poultry ~ whether chicken thighs, breasts or even turkey thighs ~ shine.

Citrus Herb Roasted Chicken Bone-In Breasts or Thighs (or Turkey Thighs) Recipe


  • 4-6 Chicken thighs, or 2-4 bone-in chicken breasts or turkey thighs
  • 2-3 lemons
  • 2-3 Tbsp. XVOO
  • Salt & cracked black pepper
  • 1/8 tsp. cayenne pepper
  • About 2 tsp. each dried Greek oregano, thyme & parsley
  • 1-2 garlic cloves, crushed, optional


  • Sub coconut oil for the XVOO and use limes instead of lemon
  • Sub apple cider or juice or apple cider vinegar for the citrus, and add 1 tsp. sweet yellow curry powder or turmeric with or in lieu of the oregano

Steps for Citrus Herb Roasted Chicken (or Turkey) Breasts or Thighs

  1. Preheat oven to 375º
  2. Place chicken or turkey in a pyrex baking dish (or other non-reactive dish) and season all around with salt & pepper
  3. In a small bowl, combine lemon, oil, herbs and optional garlic, and baste all over the breasts or thighs ~ add more dried herbs on top if needed
  4. Roast for 45-60 minutes, depending on whether thighs or breasts, and chicken or turkey
  5. Insert a meat thermometer ~ it should be near 160-165º and any juices released will be clear when ready.  If glossy or very pink near the bone, continue roasting another 10+ minutes


  • Pre-marinate chicken or turkey breasts/thighs by adding the marinade, and letting sit 1/2 hour or longer first ~ this can even be left in the fridge overnight
  • If desiring lower-fat, choose chicken breasts and/or either use less oil, or prepare as directed, then serve without spooning the broth on top ~ or just spoon on a little
  • For whole chicken, I love using this simple little vertical roaster.  Prepare as above, adding some of the lemon into the cavity.  Use fresh rosemary sprigs and add whole or quartered garlic cloves and roast for 1+ hour until meat thermometer reaches 160-165º  (I place the roaster in a baking dish or on a pan, adding a little water or broth to the bottom to prevent scorching the bottom, or having chicken juices overflow from the small roaster dish included.  It's the best $10+ investment ever!)

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