Clementine and Rosemary Chicken

clementine-rosemary-chicken
Photo by Danny Kim
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  • Serves 4
  • Hands-On Time
  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 330 calories
    • Fat 21 g
    • Sat Fat 3.5 g
    • Cholesterol 145 mg
    • Sodium 640 mg
    • Protein 31 g
    • Carbohydrate 5 g
    • Sugar 2 g
    • Fiber 1 g
    • Iron 2 mg
    • Calcium 35 mg

Combine the chicken, lemon and clementine zests, oil, rosemary, garlic, red pepper, and 1/2 teaspoon each salt and black pepper in a large resealable plastic bag, turning the chicken to coat evenly.

Refrigerate at least 8 hours or up to overnight.

Heat oven to 425° F.

Ingredients

  1. Check 4 whole bone-in skin-on chicken legs (about 2 1/2 pounds total)
  2. Check 4 teapoons finely grated lemon zest, plus 2 lemons, halved
  3. Check 1 tablespoon finely grated clementine zest, plus 2 clementines, halved
  4. Check 1/4 cup olive oil
  5. Check 2 tablespoons chopped rosemary
  6. Check 4 cloves garlic, smashed
  7. Check 1/2 teaspoon red pepper flakes
  8. Check Kosher salt
  9. Check black pepper

Directions

  1. Combine the chicken, lemon and clementine zests, oil, rosemary, garlic, red pepper, and 1/2 teaspoon each salt and black pepper in a large resealable plastic bag, turning the chicken to coat evenly.
  2. Refrigerate at least 8 hours or up to overnight.
  3. Heat oven to 425° F.
  4. Season the chicken with 1 teaspoon salt.
  5. Roast the chicken and halved lemons and clementines on a rimmed baking sheet until browned and cooked through, 35 to 40 minutes. Serve the chicken with the lemons and clementines, which can be squeezed over the chicken.