Too busy to cook? Try this easy and delicious chicken that we adapted from Fine Cooking Magazine. It’s quick and filled with flavor. I serve it midweek and sometimes on a quiet Shabbos evening.
1/4 cup extra-virgin olive oil
2 chickens, each cut into 8 pieces
2 lemons, cut into wedges
2 oranges, cut into wedges
2 teaspoons lemon zest
1 teaspoon orange zest
½ cup lemon juice
½ cup orange juice
8 medium cloves garlic, chopped
1 tablespoon oregano
3 tablespoons soy sauce
1 tablespoon honey
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
Pour the olive oil into roasting pan large. Place chicken pieces in pans.
Scatter the lemon and orange wedges around the chicken pieces, but don’t put them on top of the chicken or they’ll interfere with browning.
In a medium bowl, whisk together lemon and orange zest, both juice, garlic, oregano, soy sauce, honey, and pepper flakes. Pour the marinade evenly over the chicken. Cover with plastic and refrigerate, turning the chicken pieces occasionally, for at least 6 hours and up to 12 hours.
Preheat oven to 425 degrees.
Sprinkle chicken with with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 20 minutes, and then reduce the heat to 375°F and continue to roast until the chicken is golden-brown and cooked through, about 30 minutes.
Serve the chicken with the citrus wedges, passing the reduced pan juice at the table.