Danny Kim
Hands-On Time
15 Mins
Serves 4

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.


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