Citrus-Marinated Roasted Chicken

Citrus-Marinated Roasted Chicken
Photo by Hector Sanchez


  • ½ tsp. crushed red pepper flakes
  • 2 large oranges
  • 4 large lemons
  • ¼ cup extra-virgin olive oil
  • 2 4-lb. whole chickens, each cut into 6 pieces (4 breasts with rib bones, 4 leg-thigh pieces, 4 wings)
  • 3 Tbs. chopped fresh oregano (or 1 Tbs. dried, crumbled)
  • 8 medium cloves garlic, chopped
  • + 3 more ingredients
    • 3 Tbs. soy sauce
    • Kosher salt and freshly ground black pepper
    • 1 Tbs. honey

Pour the olive oil into a heavy-duty nonreactive roasting pan large enough to accommodate the chicken pieces in one layer. Arrange the chicken in the pan with the breasts in the center and the legs and wings around the edge. Cut 1 of the lemons into 6 wedges. Finely grate the zest from another l...

View full recipe at Fine Cooking


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