keep it simple

Even with family visiting from out-of-town, it’s important to keep dinners simple during Christmas week. This one-dish chicken dinner is a snap to put together. Add a simple green salad and a side of rice, mixed grains, or quinoa and you’ve got it made.

Easy One-Dish Citrus Chicken

• 2 tablespoons olive oil, plus more for drizzling
• Juice of 2 lemons
• 2 fresh bay leaves, torn in 3 or 4 pieces (or 1 torn dry bay leaf)
• 2 tablespoons fresh rosemary leaves, chopped
• 2 tablespoons fresh thyme leaves, chopped
• Salt and freshly ground black pepper
• 8 skinless boneless chicken thighs
• 4 bone-in skinless chicken breast halves
• 2 lemons, thinly sliced
• 2 oranges, thinly sliced
• 1/2 cup white wine
• 2 tablespoons capers, drained and rinsed
• 1 tablespoon honey

In a large Pyrex or ceramic baking dish, whisk together 2 tablespoons of olive oil, lemon juice, bay leaves, rosemary, and thyme, season with salt and pepper; add the chicken pieces and toss to coat. Spread out the chicken in the baking dish so that it fits nice and snug in one layer. Cover and marinate the chicken at room temperature for 1 hour.

Preheat the oven to 400 degrees.

Season each piece of chicken with a little more salt and pepper, then add the lemon and blood orange slices to the dish, tucking them in between and underneath the chicken. Drizzle over a little more olive oil.

Place in the preheated oven, uncovered, and cook for 1 hour. Remove dish from oven and add the wine, return to oven and cook an additional 15 minutes or until the citrus slices are nicely browned and the chicken pieces are cooked through.

Remove the dish from the oven, and stir in the capers and honey. Serve with citrus liquid drizzled on top.

Serves 6