Sunday Roast Chicken with Citrus
We love this bright chicken recipe from contributor, Teresa Blackburn. Serve pieces of chicken with some of the pan juices & roasted citrus, a crusty baguette for soppin’ and a simple arugula sala...
This time of year, we focus on the big day (Thanksgiving), followed immediately by holiday baking and gift giving—leaving little time for feeding oneself the other 50 days of the holiday season. Enter this easy and seasonal chicken dish by friend and contributor Teresa Blackburn of foodonfifth.com. As she is a genius in the kitchen—making mundane dishes beautiful and sexy—we frequently borrow recipes from her blog. This one contains a BBQ sauce made with seasonal citrus. According to Teresa, “This is not a heavy, ketchup-based BBQ sauce, but rather a lighter, more liquid sauce brushed on chicken before and during the roasting process. The results? Crisp skin, moist meat, and lots of good sopping juices in the bottom of the pan.” It’s perfect for those harried holidays when, come nighttime, we relax in front of Netflix. And if you find yourself with just 2-4 people this Thanksgiving, the sauce is perfect basted on a whole chicken—a great alternative to a turkey.
Ingredients
- 1 cup blood orange juice (about 4 oranges)
- zest of one blood orange
- 2-4 chipotle peppers in adobo sauce, chopped
- ¼ cup pomegranate or orange balsamic vinegar
- ½ cup brown sugar or honey
- sea salt and black pepper
- ¼ cup bourbon whiskey
- 2 tablespoon butter
- 10 chicken pieces or 4 leg quarters
Preparation
1. Combine all ingredients except chicken in a saucepan and bring to a boil over medium-high heat. Reduce heat to simmer and cook 30 minutes until slightly reduced, stirring frequently. Remove from heat and let cool (or chill for up to 2 weeks).
2. Preheat oven to 375F.
3. Place chicken pieces, skin side up, in a shallow baking pan. Brush chicken pieces with BBQ sauce. Sauce is not thick, so apply a few coats. Place in oven and roast 45 minutes, basting with BBQ sauce every 15 minutes. Serve chicken with good crusty bread for soaking up pan juices and a side of rice.
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