Citrus Rosemary Chicken Recipe

Servings

Font

Images Notes Nutrition

4.9 from 54 votes

The Citrus Rosemary Chicken Recipe involves roasting a split whole chicken marinated in a blend of Pinot Noir, orange, lime juices, tomato paste, garlic, and herbs including rosemary and oregano. This marinade, combined with roasting at 425°F, imparts a flavorful crust while keeping the meat tender. The process includes seasoning under the skin to enhance flavor penetration. It's a methodical recipe that allows for marinating ahead and resting after cooking for optimal taste and texture.

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

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 3187

% 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.