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Side shot of baked chicken drumsticks in cast iron skillet with sliced oranges and limes

Paleo Cast Iron Skillet Orange Lime Chicken

Paleo Cast Iron Skillet Orange Lime Chicken - chicken drumsticks (or chicken thighs)  in a spicy orange lime sauce, baked in the oven. Eat this with cauliflower rice, sweet potato fries or mashed sweet potato. 

Course Main Dish
Cuisine Paleo
Keyword paleo
Prep Time 7 minutes
Cook Time 40 minutes
Total Time 47 minutes
Servings 2 -4 servings
Calories 265 kcal
Author WhittyPaleo


For the sauce:

  • 3 large oranges (juiced)
  • 2 limes + zest (juiced)
  • 2 tbsp coconut aminos
  • 1 tbsp dried chillies
  • 1 tbsp raw honey
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 - 1 tsp cayenne pepper (as much as you like)

For the chicken

  • 750 g chicken drumsticks or thighs (1.6 lb or more depending on your serving size)
  • Salt + Pepper


  1. Preheat your oven to 180C/356F. Place your skillet in the oven to heat up (do this if you are not marinating or after you have finished marinating your chicken and are ready to cook).

  2. In a bowl or mixing jug, mix your sauce ingredients together.

  3. Clean and score your chicken. Sprinkle lightly with some salt and pepper

  4. If you're not marinating your chicken, go straight to the next step. 

    If marinating, using a plastic bag big enough (or 2 medium sized), place your chicken in the bag and pour in your sauce. You can leave a quarter of your marinade to add to the sauce at the end.

  5. After marinating the sauce (either for an hour or overnight), take out your skillet and pour in your chicken and sauce. Bake for 30-40 mins or until the chicken is golden brown. Turn the chicken halfway.

  6. Serve and enjoy!

Recipe Notes

I don't bother browning my chicken in this case because I really hate the way the oil flies in your face lol! Seriously though, it's not too necessary because your chicken will still come out golden brown however, browning your chicken will make your chicken cook quicker in the oven. It's up to you!

If you choose to use a baking mat or tray, I suggest marinating the chicken, baking it and reducing the sauce on the stove top. This way, you'll get a crispier chicken with the delicious sauce to smother over!