4 teapoons finely grated lemon zest, plus 2 lemons, halved
1 tablespoon finely grated clementine zest, plus 2 clementines, halved
1/4 cup olive oil
2 tablespoons chopped rosemary
4 cloves garlic, smashed
1/2 teaspoon red pepper flakes
Sat fat 3.5g
How to Make It
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.
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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