Citrus Roasted Chicken with Tuscan Kale Soup
Recipe type: main course
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
What You'll Need
  • I. Roasted Chicken
  • 6 pieces of bone-in chicken (I used two breasts and four drumsticks)
  • ¼ cup olive oil
  • 1 TBS. coconut oil
  • 2 oranges (one for the marinade and one for baking)
  • 2 lemons(one for the marinade and one for baking)
  • 1 tsp. red pepper flakes
  • 1 tsp. salt
  • 1 tsp. paprika
  • 2 TBS. honey
  • 3 sprigs thyme
  • 1 sprig rosemary
  • II. Tuscan Kale Soup
  • 1 can light coconut milk
  • 4 cups chicken broth
  • 4 cups almond milk
  • 4 red potatoes (thinly sliced)
  • 1 yellow onion (diced)
  • 1 can cannellini beans
  • 2 cups bite sized kale pieces
  • 2 cups chicken sausage (I just tore them into pieces using my hands)
  • 1 tsp. red pepper flakes
  • 1 tsp. salt
  • ¼ cup corn starch
  1. In a bowl, combine the olive oil, juice and zest of one orange and one lemon, red pepper flakes, salt, paprika, and sugar and mix together. Add the chicken and coat well. Set aside for about 20 minutes.
  2. While the chicken is marinating, add the chicken sausage to a large soup pot until browned. Then, add the coconut milk, chicken broth, almond milk, onion, beans, potatoes, red pepper flakes and salt. Bring to a boil, then reduce to a simmer.To thicken the broth, in a small container (with a lid) add the cornstarch and add about ¼ cup of almond milk. Close the lid and shake vigorously until well combined. Add to the soup. Add the chopped kale immediately before serving.
  3. Preheat the oven to 400. In a roasting pan, add the chicken (along with the used marinade) then layer the slices of both the lemon and orange around the chicken then top with thyme and rosemary. Roast for about 45-50 minutes or until the skin is golden brown. (I put my pan close to the top of the oven to help get a better color on the chicken). Serve immediately
Recipe by The Blonde Chef at