fine cooking march 2012

citrus roasted chicken   {have 6 hours to let marinate)

4 lb chicken, about 2 breasts and 6 legs/thighs
4 lemons, large
2 oranges, large
8 garlic cloves
3 tablespoons chopped fresh oregano ( 1 tablespoon dry)
3 tablespoons soy sauce
1 tablespoon honey
1 teaspoon crush red pepper flakes
sea salt
pepper

pour olive oil into roasting dish.
place (arrange) chicken with breasts in center and legs/thighs around outside.

cut one lemon into six wedges.
finely grate the zest from another lemon to yield 1 tablespoon and then squeeze remaining lemons to yield 2/3 juice.
transfer combined juice and zest to small bowl.
cut 1 orange into eight wedges.
grate the zest from remaining orange to yield one tablespoon.
squeeze juice from zested orange to yield 1/2 cup juice.
combine orange juice and zest with lemon zest and juice.
scatter lemon and orange slices around (but not on top) the chicken.

stir the garlic, oregano, soy sauce, honey and pepper flakes into citrus mixture.
pour marinade over chicken.
cover and refrigerate, turning chicken occasionally for at least 6 hours {up to 12}.

position rack in center of the oven and heat to 425.
turn chicken so all skin sides are up.
sprinkle with salt.
sprinkle with pepper.
roast for 20 minute, and then reduce heat to 375 until chicken is golden brown.
{about 30 more minutes}

serve chicken with citrus wedges and enjoy.