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Citrus Rosemary Chicken Recipe
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.
Prep Time
10 mins
Cook Time
10 mins
Inactive Marinating Time
2 hrs
Total Time
55 mins
Servings: 6 people
Calories: 3187 kcal
Course:
Dinner
Cuisine:
Mediterranean
Ingredients
- 1 whole chicken (about 3 ½ pounds), split in half through the backbone
- kosher salt
- 1 cup Erath Pinot Noir
- 1 orange zested and juiced plus 1 sliced orange
- 1 lime juiced, plus 1 sliced lime
- extra virgin olive oil
- 3 tbsp tomato paste
- 1 ½ tsp dried oregano
- 1 tsp dried rosemary
- 1 tsp sweet paprika
- 1 tsp Aleppo pepper
- 7 to 8 garlic cloves minced
- 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.
Cup of Yum
Notes
- Once the chicken is out of the oven, allow it 10 minutes to rest before slicing and serving.
- Visit Our Shop to browse quality Mediterranean ingredients including extra virgin olive oils and spices.
Nutrition Information
Calories
318.7kcal
(16%)
Carbohydrates
11.5g
(4%)
Protein
24.8g
(50%)
Saturated Fat
5.5g
(28%)
Trans Fat
0.1g
Cholesterol
95.2mg
(32%)
Sodium
154.4mg
(6%)
Potassium
429mg
(12%)
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: 6people
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.