citrus chicken

Crisp, tangy, and succulent citrus rosemary chicken, seasoned Mediterranean-style with garlic, rosemary, and oregano, and covered in a bold wine and orange marinade. Use split chicken or chicken pieces of similar size for even cooking. For best flavor, allow 30 minutes to 2 hours for marinating.

Citrus Rosemary Chicken Recipe

chicken

Kosher salt

Erath Pinot Noir

orange

lime (juiced, plus 1 sliced lime)

Extra virgin olive oil

tomato paste

oregano

rosemary

tsp sweet paprika

Aleppo pepper

garlic

onion

tbsp honey

Season the chicken with kosher salt on all sides, making sure to season underneath the skin as well. (You can do this one night ahead of time and keep the chicken in the fridge to air-chill uncovered).

Prepare the citrus marinade. In a large bowl, add the wine, orange juice and zest, lime juice, 3 tablespoons extra virgin olive oil, tomato paste, spices, and a good dash of kosher salt. Add the garlic and onion. Whisk to combine.

Add the chicken and toss to coat, making sure to lift the skin up and spoon some of the marinade underneath (this will give you more flavor). Set aside at room temperature for 30 minutes. Alternatively, cover and refrigerate for an hour or two (for best results, take it out of the fridge and leave the chicken at room temperature for 30 to 45 minutes before cooking)

Preheat the oven to 425 F and adjust a rack in the middle.

Transfer the chicken and the marinade to a braising pan. Roast for 30 minutes, then carefully turn the pan 180 degrees and roast for another 15 minutes or until the chicken is fully cooked and tender (juices should run clear).

In a small bowl, mix together the honey with 1 tbsp of extra virgin olive oil. Carefully remove the chicken from the oven and brush the top with the honey and olive oil mixture.

Switch the oven to the broil function. Return the chicken back to the oven about 6 inches away from the broiler and cook briefly for 3 to 4 minutes, watching for the skin to turn a nice golden brown.

Remove from the heat and finish with lime juice. Add slices of fresh orange and wedges of lime.

This is a whole-roast chicken turned into a quick and easy sheet pan meal thanks to a simple technique: spatchcocking! The bird lays flat, allowing it to cook faster and more evenly. A flavorful citrus, honey, thyme, and oregano sauce keeps the bird juicy as it roasts. Though this recipe is easy enough for a weeknight, it’s certainly festive enough for a dinner party, perhaps with a crisp green salad on the side.

Roast Chicken With Citrus & Honey

clementines

lemon

garlic cloves, (minced)

extra virgin olive oil

honey

thyme

Black pepper

potatoes,

chicken (about 5 pounds)

Get ready. Preheat your oven to 400°F. Line a baking sheet with parchment paper.

Make the seasoning. Juice the clementines, orange, and lemon into a large bowl. Keep the juiced citrus skins as we’ll use them later. Add the garlic, oil, honey, oregano, and thyme. Season generously with salt and pepper and whisk to combine well.

Adjust the seasoning. Taste the marinade—it should be sweet and a little over-seasoned at this stage. Add more salt or pepper if needed. Set aside.

Prep the potatoes. Scatter the potato wedges across the prepared baking sheet. Season with a big pinch each of salt and black pepper. Set aside.

Spatchcock the chicken. On a large, sturdy cutting board, lay the chicken breast-side down with its legs towards you. Locate the backbone running straight down the middle. Use kitchen scissors to remove the backbone of the bird. This will help it cook evenly. Start by cutting along each side of the bone down the entire length of the chicken (if you’d like, save the bone for making stock). Flip the bird over and press down hard in the center with the heel and palm of your hand so the bird lays flat. Place the chicken, breast side up and splayed out, on top of the potatoes.

Dress the chicken and potatoes. Insert your fingers between the skin and the flesh of the bird separating it a bit. Pour some of the citrus mixture under the skin and massage it into the breast and legs of the chicken. Pour the remaining liquid over top, ensuring the chicken is well coated. There will be a lot of liquid. Sprinkle a little more salt and pepper over the chicken. Tuck the juiced citrus skins in around the potatoes.

Bake the chicken. Bake for 30 minutes, then baste the chicken with the pan juices and allow to cook until chicken is golden and juices have evaporated by half, about 30 minutes more. The internal temperature at the largest part of the thigh should read 165°F.

Carve and serve. Serve hot, with a spoonful of pan juices over top.

Top 2 citrus chicken recipes from across the web

The most viewed citrus chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Citrus Rosemary Chicken Recipe

Roast Chicken With Citrus & Honey

Top 2 citrus chicken recipes from across the web

The most viewed citrus chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Citrus Rosemary Chicken Recipe

Roast Chicken With Citrus & Honey

The most viewed citrus chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine