1. Preheat your oven to 425°F (220°C). This high heat helps crisp the chicken skin beautifully while roasting the citrus to a tender, caramelized finish.
2. Pat the chicken thighs dry with paper towels—this step is key to getting that golden, crispy skin we all adore.
3. In a large bowl, combine the olive oil, minced garlic, rosemary, thyme, smoked paprika, salt, and pepper. Stir until well mixed.
4. Add the chicken thighs to the bowl and rub the marinade all over each piece, making sure to get under the skin when possible. This little trick adds flavor right where it counts.
5. Arrange the lemon and orange slices on the bottom of a roasting pan or a large oven-safe skillet, creating a fragrant bed for the chicken.
6. Place the chicken thighs skin-side up on top of the citrus slices. Pour any remaining marinade over the chicken.
7. If using, drizzle the honey or maple syrup over the chicken for a subtle sweetness that balances the citrus acidity.
8. Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden and crispy. Halfway through, baste the chicken with the pan juices for extra moisture and flavor.
9. For a little extra depth, pour the chicken broth or white wine into the pan during the last 10 minutes of roasting. This creates a light sauce that you can spoon over the chicken when serving.
10. Remove the chicken from the oven and let it rest for 5 minutes. This resting time helps the juices redistribute, keeping the meat moist and tender.

One of my favorite moments from my travels through Italy was watching Nonna Rosa roast meats with citrus and herbs, letting the flavors mingle slowly in the oven. This method has a timeless appeal that I hope you’ll enjoy just as much.