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Citrus-Marinated Roasted Chicken

Olive Oil – 1/4 cup, extra-virgin
Whole Chickens – 2 large (4-5lb each), cut into 6 pieces (4 breasts with rib bones, 4 leg-thigh pieces, 4 wings)
Lemons – 4 large
Oranges – 2 large
Garlic – 8 medium cloves, chopped
Oregano – 3 Tablespoons, fresh, chopped (or 1 Tbs. dried, crumbled)
Soy Sauce – 3 Tablespoons
Honey – 1 Tablespoon
Red Pepper Flakes – 1/2 teaspoon, crushed (optional)
Sea Salt – 1 teaspoon
Black Pepper – ½ teaspoon, freshly ground

  • Pour the olive oil into a heavy-duty nonreactive roasting pan large enough to accommodate the chicken pieces in one layer. Arrange the chicken in the pan with the breasts in the center and the legs and wings around the edge.
  • Cut 1 of the lemons into 6 wedges. Finely grate the zest from another lemon to yield 1 tsp. and then squeeze the remaining lemons to yield 2/3 cup juice; transfer the zest and juice to a small bowl. Cut 1 of the oranges into 8 wedges. Finely grate the zest from the remaining orange to yield 1 tsp., and then squeeze the orange to yield 1/2 cup juice; add to the bowl with the lemon juice and zest. Scatter the lemon and orange wedges around the chicken pieces, but don’t put them on top of the chicken or they’ll interfere with browning.
  • Stir the garlic, oregano, soy sauce, honey, and pepper flakes into the citrus juice. Pour the marinade evenly over the chicken. Cover with plastic and refrigerate, turning the chicken pieces occasionally, for at least 6 hours and up to 12 hours.
  • Position a rack in the center of the oven and heat the oven to 425°F.
  • Turn the chicken so all the pieces are skin side up. Sprinkle with 1 tsp. salt and 1/2 tsp. pepper. Roast for 20 minutes, and then reduce the heat to 375°F and continue to roast until the chicken is golden-brown and cooked through, about 30-35 minutes.
  • Transfer the chicken and the lemon and orange wedges to a platter.

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