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


Credit: Danny Kim

Recipe Summary

15 mins
15 mins
Serves 4


Ingredient Checklist


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.

  • 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.