If you’re into roast chicken with oodles of flavor, this recipe is for you. Fragrant rosemary and oregano, bright citrus, spices and aromatics come together for a dish that’s effortlessly elegant. Imagine crisp, tangy, and succulent chicken seasoned Mediterranean-style and bathed in a bold wine and a orange-lime marinade.
The delicious jammy onion and citrusy-tangy sauce are splendid served over garlicky mashed potatoes, rice or polenta. To complete the dinner, add a side of roasted Brussels sprouts.
TIP: Use split chicken or chicken pieces of similar size for even cooking. For best flavor, allow 30 minutes, or preferably 2 hours for marinating.
Our bird was a good bit larger than the 3 1/2-pound listed chicken, and therefore required a longer cooking time. *And while it brings visual appeal to the platter, there really is no need for all of the extra citrus slices, perhaps just a few for color.
Because our chicken was sufficiently charred once it reached the proper internal temperature, we opted not to put it under the broiler, but did slather on the honey glaze. If however you might be broiling it, make sure to use an enameled cast iron, or other broiler-proof pan that won’t shatter under intense heat.
Roasted Rosemary Chicken with Citrus Marinade
Ingredients
- 1 whole chicken (about 3 ½ lbs.), split in half through the backbone
- Kosher salt
- 1 cup Pinot Noir
- 3 oranges, 1 zested, 2½ juiced, plus ½ sliced for garnish
- 2 limes, 1 juiced, plus 1* lime sliced for garnish
- 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 white onion, halved, peeled and sliced
- 1 Tbsp. honey
Directions
- 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 medium 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, whisk to combine.
- In a extra-large ziploc, add the chicken and onion slices 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, refrigerate for an hour or two, turning the bag every 20 minutes or so. (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 that can withstand a broiling temperature. 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 tablespoon of extra virgin olive oil. Carefully remove the chicken from the oven and brush the top with the honey and olive oil mixture.
- If necessary, 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 lime, if desired.
Adapted from a recipe by Suzy Karadsheh
Fantastic! Love the seasoning.