Citrus-Garlic Roasted Chicken

Total Time:
1 hr 35 min
Prep:
5 min
Inactive:
45 min
Cook:
45 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 4 large bone-in, skin on chicken breasts, about 3 pounds
  • 4 large whole chicken thighs, about 2 pounds
  • 1/2 navel orange, zested, plus the juice of 1 whole orange
  • 2 limes, 1 zested, both juiced
  • 1/2 cup extra-virgin olive oil
  • 4 large cloves garlic, peeled and smashed
  • 1 teaspoon kosher salt, plus more for seasoning
  • Freshly cracked black pepper
Directions
Watch how to make this recipe.
  • Put the chicken in a large nonmetalic bowl. Put the orange and lime zests in a small bowl and add the fruit juices. Whisk in the olive oil, garlic, 1 teaspoon salt, and a generous grind of black pepper. Pour the marinade over the chicken and toss until well coated. Marinate for 20 to 30 minutes but no longer than 45 minutes.

  • Preheat the oven to 375 degrees F. Put a rack on a rimmed baking sheet. With tongs, remove the chicken pieces from the marinade and arrange them on the rack leaving space between each piece. Drizzle a small spoonful of the marinade over the top of each chicken piece; season well with salt and pepper, to taste. Roast until the chicken is cooked through and the juices run clear when meat is pierced with a knife, about 45 minutes.

  • Transfer the chicken to a serving platter. Cool slightly before serving or let stand until room temperature before refrigerating for later use.


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    This recipe is featured in:

    The Best Kwanzaa Recipes