Citrus-Roasted Chicken With Grand Marnier

This dish is such a stunner and a crowd pleaser. The depth of the Grand Marnier with the zestiness ofthe citrus creates the most amazing flavor
Portions:4 servings
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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 cut lengthwise then cut into thin half-moon slices
  • 7-8 sprigs fresh thyme
  • Salt and freshly ground black pepper
  • 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

  • For the marinade, in a small mixing bowl, combine 4 tbsp of the oil, the lemon and tangerine juices, the wine, mustard, Grand Marnier, brown sugar, paprika, red pepper flakes, onion, 2 of the thyme sprigs, 1½ teaspoons of salt, and ½ teaspoon of pepper.
  • Place the chicken in a large plastic bag.
  • Pour in the marinade, seal, and turn to coat completely.
  • Marinate in the refrigerator for at least 1 hour.
  • Remove the chicken from the refrigerator, ideally 1 hour before cooking if you have marinated it overnight.
  • Set the racks in the middle and upper third of the oven.
  • Preheat the oven to 230ºC.
  • Place a colander over a large mixing bowl and drain the chicken, reserving the marinade along with the onion and thyme.
  • Remove the chicken and dry thoroughly with paper towels.
  • Pour the marinade, onion and thyme into a rimmed baking sheet.
  • In a large pan, heat 1 tablespoon of the remaining oil over medium-high heat until shimmering.
  • Add half the chicken pieces skin-side-down and reduce the heat to medium.
  • Cook for 4-5 minutes, undisturbed, until a dark golden crust forms.
  • Remove the chicken from the skillet and place on the baking sheet, skinside-up, on top of the marinade.
  • Wipe the pan clean.
  • Add the remaining tablespoon of oil and repeat with the remaining chicken.
  • Transfer to the baking sheet, reserving the oil in the pan.
  • Turn off the heat and let the pan cool for 1 minute.
  • Add the garlic to the oil in the pan and turn the heat to medium.
  • Cook the garlic for 3 minutes, flipping it
  • halfway through until lightly browned on both sides.
  • Transfer to the baking sheet with the chicken.
  • Arrange the lemon and tangerine slices around and under the chicken.
  • Lay three sprigs of thyme on top and season.
  • Bake in the middle of the oven for 25-30 minutes, until the chicken juices run clear.
  • Remove the baking tray from the oven and move the chicken to a serving plate.
  • Return the baking tray with the garlic and fruit to the oven.
  • Cook for 4-5 minutes until the citrus slices caramelise.
  • Remove from the oven and arrange the fruit, garlic and onion around and on the chicken.
  • Pour the liquid from the baking tray into a small saucepan and bring to the boil.
  • Reduce the heat and simmer for 8-10 minutes, until reduced by a third.
  • Strain the sauce and serve separately.
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Course Chicken / Main Dish / Poultry