Simple is best. And nothing is simpler than a roasted chicken. So simple to make, everyone likes it, and your house will smell amazing while it is roasting. This particular recipe comes from Fine Cooking. You can tell that I love it because it is splattered and crumpled. This recipe is designed to yield a lot. Eat it as a simple chicken dinner with a side dish and green. On another night, make it into tacos, salad, or a sandwich. Two for one, my kind of cooking. This is a fresh and light take on roasted chicken, and it is so juicy and tender from all of the citrus. I promise that this recipe will become a staple in your home.
- 1/4 cup olive oil
- 6-8 bone-in chicken breasts (or 2 4-pound whole chickens cut up)
- 4 lemons
- 2 oranges
- 8 garlic cloves, chopped
- 3 Tablespoons fresh oregano
- 3 Tablespoons soy sauce
- 1 Tablespoon honey
- 1/2 teaspoon red pepper flakes
- salt and pepper
Cut 1 orange into 8 wedges and 1 lemon into 6 wedges, and set aside. Zest the orange and lemon to equal 1 teaspoon of each zest. Squeeze the lemons to yield 2/3 cup of juice. Squeeze the oranges to yield 1/2 cup of juice. Add the garlic, oregano, soy sauce, honey, and red pepper flakes to the citrus juice.
I used 2 9×13 pans to cook these, but you can use a large roasting pan as well. Pour the olive oil into the pan and add the chicken. Turn to coat. Scatter the lemon and orange wedges, being careful not put them on top of the chicken. Pour the marinade over and cover with plastic wrap. Keep in the fridge for 6 hours, up to 12. Give it a turn every now and again.
Preheat the oven to 425 degrees, with the rack in the center of the oven. Skin side up, sprinkle with salt and pepper. Roast for 20 minutes, then lower the heat to 375 and roast until cooked through, about 30 minutes.
To make a quick pan sauce, take the chicken and citrus wedges out of the pan, cover with tin foil, and set aside. Pour the pan drippings into a gravy separator. Let the fat rise to the top. Pour the juice out into a skillet. Bring to a boil over medium-high heat and cook until reduced to about 1 1/2 cups, about 10 minutes.