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
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.
