Roasted Chicken with Allspice and Citrus
User Reviews
3.7
Roasted Chicken with Allspice and Citrus
Description
This recipe involves preparing chicken legs and halved chicken breasts laid over slices of blood orange, Meyer lemon, satsuma tangerine, and cara cara orange. The citrus slices provide moisture and a subtle fruity aroma during roasting. The chicken is brushed with a sauce combining olive oil, pomegranate molasses, ground allspice, salt, and pepper, enhancing both color and flavor with sweet-spicy notes.
Roasting at 475°F for around 35 minutes produces crispy skin and juicy meat. The use of bone-in, skin-on pieces helps retain moisture and contributes to a rich texture. Thinly sliced citrus, carefully seeded, accents the dish with freshness. Basting the chicken a few times with remaining sauce heightens the flavor and caramelization.
Serving this chicken warm works well for a dinner centerpiece, especially with fresh thyme garnish. The recipe notes mention the option to marinate the chicken ahead for more pronounced flavor and advise on slicing citrus with a mandoline for uniform thinness.
Ingredients
- 6 chicken legs skin on
- 2 chicken breasts bone-in, skin on
- 1 blood orange
- 1 Meyer lemon
- 1 satsuma tangerine
- 1 cara cara orange small
sauce
- 1/4 cup olive oil
- 2 Tbsp pomegranate molasses
- 1 tsp ground allspice
- salt a dash, a few grinds
- black pepper a dash, a few grinds
Instructions
- Set oven to 475F
- Cut the chicken breasts in half crosswise.
- Wash and dry the citrus fruit. Using a mandoline slicer, slice them between 1/4 and 1/8 inch thick. Remove any seeds. Note: I used all the lemon, but only about half of the other fruits.
- Line a baking sheet (the kind with sides) with parchment paper or foil. Set down a few slices of the fruit, and then lay out your chicken pieces, making sure not to crowd the pan. if you are making extra, use another pan rather than crowd the chicken.
- Whisk together the sauce ingredients and brush it onto each piece of chicken. Arrange slices of citrus around the chicken. You may not need all the slices.
- Shower everything with a little bit of sea salt and some fresh cracked black pepper.
- Roast for about 35 minutes. I baste the chicken a couple of times with more sauce.
- Serve with more fresh thyme.
Notes
- Bone-in, skin-on chicken pieces keep the meat moist and develop a crispy skin during roasting.
- Use a mandoline slicer to achieve thin, even citrus slices; remove seeds to avoid bitterness.
- High oven heat (475°F) is required for proper roasting and browning; an oven thermometer can verify temperature accuracy.
- Marinating the chicken in the sauce beforehand is optional but can enhance flavor if planned ahead.
- Use a baking sheet with sides and line it with parchment or foil to prevent sticking and ease cleanup.
- Cut chicken breasts in half for more even cooking across all pieces.
- If needed, finish under the broiler to achieve desired charring on citrus slices.
- Wash citrus fruits thoroughly before slicing, preferably using soap and water; organic fruit is recommended if consuming the rind.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 712 kcal
% Daily Value*
| Calories | 712kcal | 36% |
| Carbohydrates | 12g | 4% |
| Protein | 56g | 112% |
| Fat | 47g | 72% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 252mg | 84% |
| Sodium | 294mg | 12% |
| Potassium | 918mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 445IU | 9% |
| Vitamin C | 27mg | 30% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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