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Orange Rosemary Chicken (Paleo, Keto, Whole30)

Course Main Dish
Prep Time 35 minutes
Cook Time 45 minutes


  • 4-6 chicken thighs
  • ¼ cup ghee or butter
  • 1 tbsp orange zest
  • ½ tbsp lemon zest
  • 4-6 garlic cloves minced or grated
  • 1 tbsp fresh chopped rosemary
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • ½ cup Bare Bones Broth Rosemary Lemon Chicken Broth or chicken broth
  • 2 oranges one juiced and the other sliced
  • 1 onion cut into wedges
  • 4 garlic cloves peeled and crushed
  • 1 fresh rosemary sprig
  • kosher salt to taste
  • ground black pepper to taste


  1. Pat chicken thighs dry and loosely peel the skin back making sure it’s still attached.

  2. In a bowl, mix together ghee, orange zest, lemon zest, minced garlic, chopped rosemary, kosher salt, and ground black pepper.

  3. Rub ghee mixture onto chicken making sure to get mixture under the skin as well. Let the chicken marinate for 30 minutes.

  4. Preheat oven to 425F. Preheat oven safe skillet over medium-high heat with avocado oil.

  5. Once the skillet is heated, brown the chicken thighs skin side down. Brown for about 4-5 minutes or until the skin is golden brown.

  6. Remove the chicken thighs from the skillet (they won’t be cooked through) and set aside.

  7. Turn the heat down to medium-low, remove access oil and any burnt pieces from the skillet.

  8. Add Bare Bones Broth Rosemary Lemon Chicken Broth, orange juice, onion wedges, and garlic cloves to the skillet and scrape any leftover bits from the bottom of the skillet.

  9. Turn off the heat and then lay the orange slices and rosemary sprig in the skillet.

  10. Add the chicken back into the skillet and then place the skillet into the oven. Roast for about 25-30 minutes or until the internal temperature reaches 165F.

  11. Serve the chicken with pan drippings on top.