citrus roasted (or grilled) chicken

It’s got zing, it’s got flavour and it’s moister than any chicken would ever have the right to be. Well, you’d be too if you spent 24 hours soaking in citrus! It’s the citrus juice that does a real number on the meat – we’re talking weak in the knees, soft in the thigh, plump in the breast – the chicken doesn’t have a chance. I have, in fact, left this to marinate for, wait for it … 48 hours.

citrus roast chicken/feature

It’s like time spent in rehab (not that I know anything about that) but, I imagine you’d come out a kinder, gentler, softer more pliable version of your former self – the demons are gone! So try this chicken, use the citrus of your choosing and see for yourself how the humble chicken – after acid rehab – becomes resigned roasted royalty (I just love alliteration!) So do yourself a big favour and roast a chicken or 2, at least weekly – it’ll turn into more meals than you can come up with! Salads, pastas, soups, sandwiches, tacos, rice dishes – roasted chicken gets along with everything – kinda like Switzerland!

click here to jump down to the citrus roasted chicken recipe

citrus roast chicken/ingredients

1. Get the ingredients together.

citrus roast chicken/citrus

2. Prep the citrus.

citrus roast chicken/citrus

3. And start juicing.

citrus roast chicken/garlic

4. Mince the garlic and don’t forget the salt & pepper.

citrus roast chicken/marinade

5. Get the citrus rinds, juice, garlic and S&P in a large ziploc bag.

citrus roast chicken/marinade 1

6. Drizzle in a glug or 2 or 3 of olive oil.

citrus roast chicken/add chicken 1

7. Get the chicken in there.

citrus roast chicken/add chicken

8. And smoosh everything all around and refrigerate for anywhere from a few hours to overnight or even longer – until your ready to cook.

citrus roast chicken/strain marinade

9. Remove the chicken and pour the contents of the bag through a sieve to separate the solids from the liquid.

citrus roast chicken/start sauce

10. And this is what you’re left with to build your sauce.

citrus roast chicken/start sauce

11. Put the liquid in a saucepan, add a bay leaf and set aside until you’re ready to make a sauce.

citrus roast chicken/spices

12. Get paprika, salt & pepper ready and set aside.

citrus roast chicken/prep

13. Put the chicken in a roasting pan and start seasoning.

citrus roast chicken/prep 1

14. Sprinkle with thyme.

citrus roast chicken/prep 2

15. Drizzle with honey.

citrus roast chicken/dry rub

16. Finish with the paprika, salt & pepper and roast for 45-60 minutes.

citrus roast chicken/feature

17. Until golden & crispy. You can certainly stop here or carry on and make a yummy sauce using the pan juices from the roasting! I could never, ever, ever throw away pan juices! Ever.

citrus roast chicken/separate fat

18. So back to the sauce – pour the pan juices into a measuring cup and let the fat rise to the top.

citrus roast chicken/separate fat 1

19. A quick trip to the freezer solidifies the fat and makes it very easy to remove.

citrus roast chicken/remove fat

20. Using a spoon, just scrape it off the top just like this.

citrus roast chicken/sauce 1

21. Add the disc (it’ll be gelatinous) to the citrus juices in the pot, bring to a boil, gently simmer for a few minutes to reduce slightly. Serve it alongside the roast chicken to drizzle, dip or douse wherever you like – the chicken, rice, potatoes, roasted vegetables … whatever!

citrus roast chicken/feature

22. And there you have it – citrus roasted chicken!

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