Citrus-Roasted Chicken with Grand Marnier Glaze
A zesty and flavorful chicken dish featuring citrus, Grand Marnier, and a rich glaze. Perfect for impressing your guests!
Equipment
- Large plastic bag
- Small mixing bowl
- Colander
- Rimmed baking sheet
- large pan
- paper towels
Ingredients
- 6 tbsp extra virgin olive oil
- 5 tbsp fresh lemon juice
- 4 tbsp fresh tangerine juice
- 120 ml dry white wine
- 1 tbsp whole-grain mustard
- 3 tbsp Grand Marnier or other orange liqueur
- 1 tbsp light brown sugar
- ½ tsp paprika
- ¼ tsp crushed red pepper flakes
- ½ medium red onion thinly sliced into half-moons
- 7 –8 sprigs fresh thyme
- Salt and freshly ground black pepper to taste
- 8 –9 pieces chicken breasts, thighs, and legs; about 4 pounds
- 10 cloves garlic peeled
- 1 lemon washed, thinly sliced, and seeded
- 1 tangerine washed, thinly sliced, and seeded
Instructions
- In a small mixing bowl, combine 4 tbsp olive oil, lemon and tangerine juices, wine, mustard, Grand Marnier, brown sugar, paprika, red pepper flakes, onion, 2 thyme sprigs, 1½ tsp salt, and ½ tsp pepper to prepare the marinade.
- Place the chicken in a large plastic bag, pour in the marinade, seal, and turn to coat completely.
- Refrigerate for at least 1 hour or overnight.
- Remove chicken from the refrigerator 1 hour before cooking if marinated overnight.
- Preheat the oven to 230ºC and set racks in the middle and upper third of the oven.
- Drain the marinade, reserving the liquid, onion, and thyme.
- Dry the chicken with paper towels.
- Heat 1 tbsp olive oil in a large pan over medium-high heat.
- Add half the chicken skin-side down and cook for 4-5 minutes until golden.
- Transfer to a baking sheet with the reserved marinade.
- Repeat with remaining chicken.
- In the same pan, cook the garlic for 3 minutes until lightly browned, then transfer to the baking sheet.
- Arrange lemon and tangerine slices around the chicken.
- Lay 3 sprigs of thyme on top and season with salt and pepper.
- Bake in the middle of the oven for 25–30 minutes until chicken juices run clear.
- Transfer the chicken to a serving plate.
- Return the baking sheet with the garlic and fruit to the oven and caramelize for 4–5 minutes.
- Arrange the caramelized citrus, garlic, and onion around the chicken.
- Pour the baking sheet liquid into a saucepan, bring to a boil, and simmer for 8–10 minutes until reduced by one-third.
- Strain and serve as a sauce.
Notes / Tips / Wine Advice:
Serving Tips:
Pair with roasted vegetables or creamy mashed potatoes for a complete meal.
Wine Advice:
Serve with a citrus-forward Chardonnay or a dry Riesling to complement the citrus flavors.
Nutritional Information
Calories: 450 kcal | Carbohydrates: 12 g | Protein: 38 g | Fat: 25 g | Fiber: 2 g | Sugar: 5 g | Salt: 1.9 mg
