Citrus Glazed Roast Chicken
A bright, sticky citrus-glazed roast chicken with orange and lemon slices for extra flavor.
Equipment
- Mixing Bowl
- Whisk
- Pastry Brush
- Plastic Wrap
- Baking sheet or roasting pan
- Meat Thermometer
Ingredients
- 4 pound chicken, cut in half and cleaned
- 1/2 cup orange marmalade
- 2 tablespoons olive oil
- 2 tablespoons Worcestershire sauce
- 1 tablespoon fresh orange juice
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large shallot, thinly sliced
- 2 orange oranges, cut into slices
- 1 lemon lemon, cut into slices
Instructions
- In a medium mixing bowl whisk together orange marmalade, olive oil, Worcestershire sauce, fresh orange juice, fresh lemon juice, dried thyme, dried oregano, salt, and black pepper until smooth.
- Stir in the thinly sliced shallot to the marinade, then set the mixture aside.
- Place the cleaned chicken halves in a deep dish and pour about half the marinade over them, using a pastry brush to coat all sides.
- Cover the dish with plastic wrap and refrigerate for at least 2 hours, turning the chicken once to marinate both sides.
- Preheat the oven to 375°F (190°C).
- Lightly spray a large baking sheet or roasting pan with nonstick spray or line it with parchment paper, then arrange the orange and lemon slices in a single layer on the sheet.
- Transfer the chicken halves to the prepared baking sheet, resting them on top of the citrus slices, and pour the remaining marinade over the chicken.
- Bake for 45 to 55 minutes, basting with pan juices every 15 minutes, until a meat thermometer inserted into the thigh reads 165°F (74°C) and juices run clear.
- Remove the chicken from the oven and let it rest for 10 minutes before carving and serving.
Notes
- Marinate at least 2 hours for best flavor.
- Baste every 15 minutes while baking.
- Use a meat thermometer to ensure doneness.