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Citrus Roast Chicken

Citrus Roast Chicken

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Orange Citrus Glaze:

  • 1 large navel orange, zested and juiced (1/2 cup)

  • 2 tablespoons Citrus Sugar

  • 2 tablespoons fresh oregano, chopped

  • 2 tablespoons sherry vinegar

  • kosher salt and freshly ground black pepper

  • 1/2 cup canola oil


  • 4 boneless skin-on chicken breasts

  • 2 tablespoons canola oil

  • kosher salt and freshly ground black pepper

Preparation Description

For the orange citrus glaze:
Whisk together the orange juice, orange zest, sugar, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup

For the chicken:
Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.

Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken.

In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving.

Servings: 4

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