Citrus Rosemary Chicken Recipe
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
45 mins
-
Inactive Marinating Time
2 hrs
-
Total Time
55 mins
-
Servings
6 people
-
Calories
3187 kcal
-
Course
Dinner
-
Cuisine
Mediterranean
Citrus Rosemary Chicken Recipe
Description
The Citrus Rosemary Chicken Recipe features a whole chicken split through the backbone and seasoned thoroughly with kosher salt, including beneath the skin. It is then marinated in a mixture of Pinot Noir wine, orange and lime juices and zest, extra virgin olive oil, tomato paste, dried oregano, rosemary, sweet paprika, Aleppo pepper, minced garlic, and sliced yellow onion. The marinade is whisked and the chicken is coated, including lifting the skin to spoon the marinade underneath, which builds flavor throughout the meat. After marinating at room temperature or refrigerated for up to a couple hours, the chicken is roasted at 425°F in a braising pan with the marinade for 30 minutes, turning the pan halfway through to cook evenly.
This roasting technique results in chicken with a crisp exterior and juicy interior, enriched by the citrus and herb components. The wine and tomato paste in the marinade add depth and color to the roasted chicken. After roasting, allowing the chicken to rest for 10 minutes before slicing helps retain the juices. This recipe lends itself well to serving as a main dish accompanied by roasted vegetables or a simple side salad.
A helpful step is air-chilling the chicken uncovered in the fridge overnight after salting to improve skin crispness. The method also advises bringing refrigerated chicken to room temperature before roasting for even cooking. These techniques and the layered marinade produce a balanced and flavorful chicken dish highlighting fresh citrus and rosemary.
Ingredients
- 1 chicken about 3 ½ pounds), split in half through the backbone, whole
- kosher salt
- 1 cup Pinot Noir wine Erath brand
- 1 orange plus 1 sliced orange, zested and juiced
- 1 lime juiced, plus 1 sliced lime
- extra virgin olive oil
- 3 tbsp tomato paste
- 1 ½ tsp oregano dried
- 1 tsp rosemary dried
- 1 tsp paprika sweet
- 1 tsp Aleppo pepper
- 7 to 8 garlic minced, cloves
- 1 yellow onion halved and sliced
- 1 tbsp honey
Instructions
- 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.
Notes
- For crispier skin, season and air-chill the chicken uncovered in the fridge overnight before marinating.
- If refrigerating the marinated chicken, bring it to room temperature about 30 to 45 minutes before roasting to ensure even cooking.
- Let the roasted chicken rest for 10 minutes prior to slicing to retain juices.
- Use a braising pan or roasting pan suitable for holding the chicken and marinade during cooking to catch drippings for extra flavor.
- The combination of wine, tomato paste, and citrus juices helps create a rich marinade that flavors both the skin and meat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 3187 kcal
% Daily Value*
| Calories | 318.7kcal | 16% |
| Carbohydrates | 11.5g | 4% |
| Protein | 24.8g | 50% |
| Saturated Fat | 5.5g | 28% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 95.2mg | 32% |
| Sodium | 154.4mg | 6% |
| Potassium | 429mg | 9% |
| Fiber | 1.9g | 8% |
| Sugar | 6.9g | 14% |
| Vitamin A | 533.3IU | 11% |
| Vitamin C | 21.1mg | 23% |
| Calcium | 49mg | 5% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
