- Calories 330
- Fat 21g
- Sat fat 3.5g
- Cholesterol 145mg
- Sodium 640mg
- Protein 31g
- Carbohydrate 5g
- Sugar 2g
- Fiber 1g
- Iron 2mg
- Calcium 35mg
How to Make It
Step 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.
Step 2
Refrigerate at least 8 hours or up to overnight.
Step 3
Heat oven to 425° F.
Step 4
Season the chicken with 1 teaspoon salt.
Step 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.
Chef's Notes
Tip: Try doubling this recipe and freezing the extra bag of chicken to have on hand, marinated and ready to defrost, for an easy weeknight dinner.
