Citrus Chicken with Carrots and Baby Potatoes

Citrus Chicken with Carrots and Baby Potatoes

Pollo con Limón y Naranja, Zanahorias y Papitas

Recipe Yield

4 to 6 servings

Cooking time

1 hour 35 minutes

Rate this recipe

3.88 from 8 votes


  • 1 pound roma tomatoes
  • 1/4 cup vegetable oil
  • 4 pounds chicken pieces such as thighs, breasts, drumsticks, patted dry
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste
  • 2 cups chopped white onion
  • 4 garlic cloves pressed or finely chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon true or ceylon cinnamon
  • 1/2 teaspoon chipotle chile powder or to taste
  • 1 cup fresh squeezed orange juice
  • 2 tablespoons fresh squeezed lime juice
  • 3/4 pound carrots peeled and diagonally sliced into about 1-inch pieces
  • 1 pound baby red potatoes

To Prepare

  • Broil, char or roast the roma tomatoes until completely charred, mushy and juicy. If under the broiler, it will take about 9 to 10 minutes, flipping once in between. Once cool enough to handle, chop and place in a bowl, including the seeds and all the juices.
  • Heat oil in a large casserole or a large heavy skillet over medium heat. Sprinkle the chicken with salt and pepper. Add the chicken pieces and brown for about 4 minutes per side. Remove the chicken pieces and place them in a bowl.
  • Add the onion and garlic to the casserole and cook for about 4 to 5 minutes, stirring occasionally, until completely soft and the edges begin to brown. Sprinkle with oregano, thyme, marjoram, cinnamon and chile powder, and give it a good stir. Incorporate chopped tomatoes along with their seeds and juices, as well as the orange and lime juice, mix well.
  • Add the chicken, carrots and potatoes, and gently spoon the chunky sauce all over them. Reduce heat to medium low and cook covered for one hour, flipping the chicken and moving the vegetables around, once in between.


82comments inCitrus Chicken with Carrots and Baby Potatoes

  1. Toni L.

    Feb 25

    Hi Pati, Your instructions for the roma tomatoes are “Once cool enough to handle, chop and place in a bowl, including the seeds and all the juices.” Do you peel them first?? Can’t wait to try this recipe. Thanks.

    1. Pati Jinich

      Mar 13

      I do not peel the tomatoes Toni 🙂

  2. Cathy

    Feb 20

    Absolutely delicious. Spices were wonderful. Second day even better.

    1. Pati Jinich

      Mar 08

      Yay, happy to hear!

  3. Jenny

    Feb 07

    A friend/neighbor made this for me and another neighbor. We liked it so much, we’ve both made it for ourselves multiple times. So flavorful and very easy to prepare.

    1. Pati Jinich

      Mar 13

      Yay! So glad everyone enjoyed this recipe Jenny!

  4. Jordan V.

    Jun 05

    Hola Pati! Made this exactly as recipe, just a bit more chili powder, and it was delightful. Super flavor! Thank you. Cuidese.

    1. Pati Jinich

      Jun 13

      So glad you liked it Jordan!

  5. Anonymous

    Jun 05

    Hola Pati! Made this exactly as recipe, just a bit more chili powder, and it was delightful. Super flavor! Thank you. Cuidese.

    1. Pati Jinich

      Jun 10

      So glad you liked this recipe! In my book extra heat is always OK 🙂

  6. Paulette Barber

    Jun 03

    I just made this for my supper. So delicious!
    Living out in the middle of nowhere Montana our little market didn’t have Chipotle chili powder so I used one pepper from Chipotle and Adobo sauce. I think it was a good substitute nice spice not too hot. It’s going to be in the rotation. I’ll probably add some other veggies to it depending on what’s available! Great simple fast recipe!

    1. Pati Jinich

      Jun 10

      So glad you liked this recipe Paulette, perfect sub with chipotle and adobo sauce! Let me know how it comes out if you add other veggies 😉

  7. Ruby Ballesteros

    Jun 02

    I believe I have all the species and herbs, just need to buy chicken and carrots. I question if it matters which type of oregano? There is Mexican and Italian. I think I’ll use Mexican.

    1. Pati Jinich

      Jun 10

      Whenever Mexican oregano is available, I go for it!

  8. Carol Davis

    Jun 02

    I can’t wait to try this Pati. Yummy…

    1. Pati Jinich

      Jun 10

      Carol, please make it, you are going to love it! Let me know, OK?

  9. Curt

    Jun 02

    Have you ever made this in an instant pot?

    1. Pati Jinich

      Jun 10

      To be honest with you Curt I do not have an Instant Pot, can you believe? But I hear is a great thing, so probably soon I will get one 😉

  10. Martha--from California

    Feb 28

    Being in quarantine for almost a year…need to come up with new dishes. Will definitely try this for our Sunday dinner. Can’t wait to try it! Yum!!😋

    1. Pati Jinich

      Mar 07

      Thanks so much Martha, let me know how this came out 😉

  11. Ned

    Feb 26

    This is a great goto dish that doesn’t require a lot of prep despite all the ingredients. I’ve also substituted cauliflower for the potatoes, but need to be added towards the end of the simmering so they can keep their texture.

    1. Pati Jinich

      Mar 07

      Great idea Ned, I love cauliflower, so glad you enjoyed this recipe 😉

  12. Danielle Simpkins

    Aug 16

    Made this with half of the Chipotle Pepper listed because I was cooking for my grand-babies, ages 5 and 2. My 5 year-old grandson rated it a solid five stars, “better than Macaroni and Cheese!” I will be making it again.

    1. Pati Jinich

      Aug 18

      OMG Danielle, those 5 stars are worth so much more coming from a 5 year old! Glad you guys enjoy this recipe, hug your grand kids for me 😉

  13. Spencer Coleman

    Aug 03

    I saw the episode with this dish on Friday, July 31st, and made it Sunday night, as I cook for the family on the weekends. My wife is Japanese and HATES cinnamon (her entire family does!)! She can spot it a mile off! Our 11 year-old son won’t eat anything spicy and I have an odd allergy to oranges. But I really wanted to try the core of this dish.

    So, I left out the cinnamon, chili and orange juice and decided to used about a 1/4 cup of medium Oloroso Sherry, 2 tablespoons of sherry vinegar and water in place of the orange juice (and lime) and left out the cinnamon and chili. I also used sweet red onion instead and added about a 1/2 cup of yellow and red bell peppers to give some semblance of chili without the spice and did everything else as instructed, using all chicken thighs.

    I told them dinner was ready and then left for about 20 minutes to finish a show I was watching and almost everything was gone when I returned! The core of this dish is phenomenal and it can be taken in several directions! Thank you! Love your show!

    1. Pati Jinich

      Aug 05

      Wow Spencer, it sounds like a complete different dish to me, but your ingredients were awesome. So glad your family enjoyed it!

  14. Mona Fronda

    Jul 30

    Can’t WAIT to try…love citrus and love chicken….a match made in heaven JUST FOR ME! Thanks Pati!

    1. Pati Jinich

      Jul 31

      Go for it Mona, you are going to love it! Enjoy 😉

  15. Donna G

    Jul 15

    I saw your show this morning on PBS and I bought the ingredients today after work. Thank you! This dish was delicious and full of flavor! It was 108 today here in Arizona so I used canned fire roasted tomatoes rather than turn my oven on. This is a keeper! 🙂

    1. Pati Jinich

      Jul 19

      Thanks Donna! Very happy to read you liked this chicken 🙂 Now go make some Jamaica Iced Tea to stay cool!

  16. Anonymous

    Jul 09

    On the show I recall capers as one of the ingredients

    1. Pati Jinich

      Jul 11

      No, no capers in this recipe, you can re watch it on Amazon Prime, Episode 404: Summer Evening Party, have fun!

  17. Nadine Kury

    Feb 05

    uyyy Que rico! Llevo varias semanas buscando esta receta, por fin la encontré y me quedó deliciosa! Gracias Pati!! me encanta tu programa, aprendo mucho sobre Mexico y su cultura.

    1. Pati Jinich

      Feb 05

      Super! Gracias a ti Nadine por ver el programa.

  18. Niurka Flores

    Jul 27

    I absolutely love this recipe!

    1. Pati Jinich

      Jul 29

      Thank you, Niurka!

  19. Aisha

    Dec 21

    I remember this episode and had it dvr’d but lost the recording. I tried this same recipe a few years ago and cooked this meal, following along each step on the show and pausing as needed. It came out completely fantastic! Thanks Pati!

    1. Pati

      Dec 21

      So happy to hear you loved the recipe, Aisha!

  20. Pj buchanan

    Oct 28

    I am going to try this for sure. Really enjoy the show especially the travelogue and meeting people and your family.

    1. Pati

      Oct 29

      Enjoy the chicken and more episodes, PJ!

  21. Cristina Lara

    Jun 13

    Loved the chicken!! Muy sabroso…a mi familia le gustó mucho. Y la canela le da un toque especial. Primera vez que miro tu show y tus recetas, felicidades…muy rico!!!

    1. Pati

      Jun 14

      Uy mil gracias, Cristina!

  22. Kerry Sees

    May 08

    Enjoyed you San Miguel episode and the recipe looked so delicious I made it for dinner that night. Everyone loved it and the leftovers made a great lunch!

    1. Pati

      May 09

      So glad everyone love it, Kerry.

  23. Amy

    Mar 24

    Saw the San Miguel episode of your show this afternoon and I had this dish on the table by dinner time. My family loved it! Thank you!

    1. Pati

      Mar 26

      So happy to hear that, Amy!

  24. Brigitte

    Dec 29

    Pati is this your own Kitchen you doing the Show in?

    1. Pati

      Dec 29

      Yes…I film the show in my home.

  25. Betsy Howard

    Dec 05

    This recipe is sooooo yummy! Thank you Pati!

    1. Pati

      Dec 06

      Thank You Betsy!

  26. Irene Flores

    Oct 19

    I was getting family tire of chicken new way of presenting and flavors they will love it thanks

    1. Pati

      Oct 20


  27. babykitted

    Mar 17

    I will try it, I love chicken and potatoes and food in general hahaha. It looks so delicious, I will add some rice and a small salad bowl when I cook it. Thanks for this recipe.

    1. Pati

      Mar 18


  28. Jane

    Feb 13

    I just watched this episode and I cannot wait to make all of the recipes. On the show you used fresh herbs which I try to use whenever I have them on hand. Can I assume that you would double the amount of dried herbs to get the same flavor from the fresh herbs? I love your show and am enjoying learning to cook many wonderful mexican dishes.

    1. Pati

      Feb 14

      Oh good, Jane! You would add a THIRD of the amount of the fresh herbs. So, for example, if the recpe calls for 3 tablespoons of chopped fresh mint, you would add 1 tablespoon of dried mint.

  29. Kathy

    Jan 25

    Thanks Pati, I did add more Oregano since I was making it before I got your answer but I found it a little overpowering, but my family liked it. We love watching your show by the way.

  30. KathyHolsted

    Jan 23

    I was going to be making this recipe but I don’t have marjoram what do I do?

    1. Pati

      Jan 25

      You can substitute oregano!

  31. Lilia Brinkmann

    Jan 18

    I made this chicken citrus today. My house smelled so good. I took the food to my in-law’s to share. I also made the jericalla and garbanzo & bell pepper salad. My in-laws loved the food. I’m newlywed and everyone is thrilled I can cook! Thanks Pati.

    1. Pati

      Jan 25

      Awesome!! Thank you for trying the recipes, Lilia!

  32. Christine

    Oct 01

    This was surprisingly good without the chicken on top of fish… That is what I had in the freezer

    Loved it!

    1. Pati

      Oct 04


  33. Alejandra G.

    Sep 30

    This looks fabulous! Pati, would it be ok to use canned fire-roasted tomatoes, or would the dish lose flavor?

    1. Pati

      Oct 04

      You can absolutely use canned fired roasted tomatoes, it will be awesome!

  34. Lynne

    Sep 30

    Love your recipes, Pati!! I am a lime lover, so have made anything with lime. Love the tender times with your family, too. We need much more family and good dinners to warm our hearts…and stomachs! Keep up the great work.

    1. Pati

      Oct 04

      Thank you, Lynne! I couldn’t agree more. We need more family time with good food…

  35. Mary

    Aug 16

    I love ur show

    1. Pati

      Aug 21


  36. Mary

    Aug 16

    Can’t wait to try this dish it sounds great

    1. Pati

      Aug 21

      Thank you!!

  37. Giselle

    Aug 04

    i always enjoy your show and your recipes. Just finished making the citrus chicken and it is awesome. Keep up the good work. Que Dios te bendiga a ti y a tu familia.

    1. Pati

      Aug 12

      Igualmente, Giselle, gracias!

  38. Stephanie

    Jul 22

    Delicious dish! I used chicken breasts and they were incredibly moist. Highly recommend this one

    1. Pati

      Jul 23

      Thank you for trying it, Stephanie! Good to know you can use chicken breasts.

  39. asd

    Jul 20

    good blog

    1. Pati

      Jul 20


  40. Nmathews

    Jul 12

    I am currently cooking this right now,I did not gave some of the herbs so I sub them with thyme, oregano and basil. We can’t wIt to eat!

    1. Pati

      Jul 13

      Thank you for making it! I hope you enjoyed!!

  41. Eugenia

    Jul 01

    This recipe was easy to follow. I cooked it with chicken breast and I didn’t have orange juice, instead I poured cranberry-apple juice. The flavors married so good and delicious.

    Thank you


    1. Pati

      Jul 05

      Oh that sounds like a lovely variation!

  42. Brian Steinbach

    May 03

    This came out as delicious as it looked! Very straightforward to make, does have a little bit of prep time but once I covered the pot and left it to cook for an hour, very little maintenance. You might want to allow a little time after you take out the chicken to skim off the fat from the remaining sauce and boil it down, but we did not bother and it worked fine. Nice mix of flavors

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