Rating: 3.5 stars
7 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
  • 7 Ratings
Chris Morocco

Gallery

Credit: Danny Kim

Recipe Summary

hands-on:
15 mins
total:
15 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Refrigerate at least 8 hours or up to overnight.

  • Heat oven to 425° F.

  • Season the chicken with 1 teaspoon salt.

  • 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.

Nutrition Facts

330 calories; fat 21g; saturated fat 3.5g; cholesterol 145mg; sodium 640mg; protein 31g; carbohydrates 5g; sugars 2g; fiber 1g; iron 2mg; calcium 35mg.
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