Citrus Chicken by Alison Roman

This recipe is found in Alison Roman’s – Nothing Fancy – pages 216-216. It’s another quick, simply recipe to whip up alongside a salad and rice or any other condiment. Leftover make for easy meal prep throughout the week too. The Chicken always comes out juicy. AR provides a method in her book if you have a grill at home, but I just use the grill setting on my oven.

Notes
Cost of ingredients (excluding Pantry Staples): $18
Serves: 4

Ingredients
1.8 kg chicken
125 ml lemon juice
125 ml orange juice
125 ml soy sauce
2 tbsp canola oil
2 tbsp sambal
2 garlic cloves, grated
kosher salt
black pepper
1 handful chopped coriander
chicken schmaltz
1 orange, sliced
1/2 lemon, sliced and seeds removed

My Pantry Staples
soy sauce
canola oil
sambal
garlic
kosher salt
black pepper

Method

1. Combine the liquid ingredients and sambal in a large measuring jug, or a medium bowl. At this step i also chop up a pickled red chilli.

2. Halve the chicken down the breast bone. Ensure you use a sharp knife and apply pressure. Using a blunt knife could be dangerous!

3. Place the chicken halves in a large zip-lock or freezer bag along with the marinade. Massage into the meat to cover all surface, careful not to move the skin off the breast. Refrigerate for 30 minutes up to 24 hours.

4. Preheat the oven to 220°C (grill or fan-grill setting).

5. Remove the chicken from the marinade and discard the liquid. Place in a roasting dish, lined with foil for easy cleaning, and grill in the oven for 35 – 45 minutes. I cook on fan-grill for 30 minutes, then no-fan for 10 – 15. Keep an eye on the color and char on the chicken skin. I also place the chick right in the center of the oven.

6. With 10 mins of grilling time to go, heat the chicken fat in a skillet and slice the remining half lemon and the orange, setting aside the end slices for squeezing. Season the pan with some kosher salt and add the sliced fruit. Cook until caramelized on one side.

7. Lay the caramelized fruit on a serving platter. Rest the grilled chicken halves over the fruit. Squeeze the end slices over the meat and garnish with the chopped coriander. Leave to rest for 10 – 20 minutes before serving.