_{Updated 03.27.26}

There is something especially satisfying about a one-pan chicken dinner when you are cooking for two. It keeps things simple, but it still feels like a complete meal, with the potatoes soaking up the juices from the chicken and citrus as they roast. The onions turn soft and sweet, the chicken skin crisps up beautifully, and the whole skillet comes to the table looking like something far more elaborate than the effort it takes.

What makes this recipe stand out is the combination of Meyer lemons and blood oranges. The Meyer lemons bring a softer, less sharp citrus note, while the blood oranges add a subtle sweetness and beautiful color to the pan. Together they give the roasted chicken a bright, fragrant character that balances the richness of the thighs and makes this small-batch dinner feel fresh, elegant, and perfect for sharing.

_{This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.}

Key Ingredients in This Recipe

Key ingredients to make skillet-roasted citrus chicken

You’ll find the complete list of ingredients and exact quantities in the recipe below.

Chicken thighs – skin-on, bone-in
Blood oranges
Meyer lemon
Potato – I used a Yukon potato, but you use small red ones as well.
Onion
Thyme
Oregano
Cumin
Coriander
Arugula

You can find a short video about this recipe here below and step-by-step instructions immediately after that.

How to Make Skillet-Roasted Citrus Chicken

Step 1 – Prepare the ingredients. Cut excess skin and fat off the chicken thighs. Wash the potatoes and slices them in 1/8-inch thick slices. Peel and slice the onions thinly. Preheat the oven to 425°F.

Step 2 – Cut small slits in the skin of each thigh and season the thighs with salt, pepper, oregano, cumin and coriander. Make sure all sides are well covered. Allow the chicken to absorb these flavors for a couple of hours.

Step 3 – Transfer the potato slices into a bowl, add salt and pepper and drizzle with olive oil. Mix and make sure all slices are covered.

Step 4 – Arrange the Meyer lemon slices on the bottom of the oven-safe skillet, add a few sprigs of thyme and place the chicken thigh (skin-side up) on top of the lemon slices. Drizzle some oil on top of the chicken thighs.

Step 5 – Tuck the slices of the potato, onion and blood oranges in between the chicken thighs.

Step 6 – Place the skillet in the middle of the oven (425°F) and roast for 25 minutes. Rotate the skillet and roast for another 25 minutes or until the chicken is cooked (internal temperature of 167°F).

Step 7 – Make a vinaigrette from the juice of blood oranges, olive oil, honey, salt & pepper.

Step 8 – Make the arugula salad by mixing the arugula with the dressing.

Transfer the arugula salad onto two plates, creating a bed, and arrange two chicken thighs on each plate as well as a some potato, onion and citrus slices.

Skillet-Roasted Citrus Chicken for Two plated on a bed of arugula salad

The bitterness of the arugula is countered with the sweet blood orange dressing. The crispy chicken thighs as well as the potatoes and onions have absorbed some of the citrus juices, continuing the citrusy flavor of this meal.

Other Chicken Recipes for Two to Try

Print Recipe

No reviews