As a child, I hated chicken. I’m not sure what about it I didn’t like, but I have grown to love chicken. I fix it several times each week and always try to make enough to have leftovers.
The chicken was so moist and delicious. I was worried that that the four of us were going to polish off the entire chicken leaving none for leftovers. Well, I was able to sneak out a couple pieces to make sure we had enough for our planned leftover meals.
Triple Citrus Roasted Chicken
1 whole chicken, cut into frying pieces
1/2 orange zested plus juice of whole orange
1/2 lemon zested plus juice of half of lemon
2 limes, 1 zested and juice from both
4-5 large garlic cloves, peeled and smashed
1/2 cup olive oil
1 tsp kosher salt
Heat oven to 375 degrees. Put a rack on a rimmed baking sheet or in a roasting pan. Remove the chicken pieces from the marinade and place them on the rack leaving space between each piece. Put a small spoonful of the marinade over each chicken piece; season again with salt and pepper.
Roast until the chicken is cooked through about 45 minutes. Chicken is done when the juices run clear after meat is pierced with a knife.
If you want the chicken a bit crispier, then after the meat is finished cooking, set oven to broil. Broil for about 5 minutes or until your chicken is as crispy as you’d like. Don’t walk away…it can burn quickly.
Allow chicken to cool slightly before serving or let stand until room temperature before refrigerating for later use.