Citrus Glazed Roasted Chicken with New Potatoes

This recipe combines succulent chicken with tangy citrus notes and crisp, golden-roasted potatoes with a crispy exterior and a fluffy, melt-in-your-mouth interior.

It’s the kind of dish that achieves the perfect balance of sweet and savory, with a glossy, caramelized glaze that adds depth and complexity

Consider pairing this with a crisp and fruity white wine like a Riesling or a Pinot Grigio, which will work nicely with the citrus notes of the orange glaze and refresh the palate between bites.

If you prefer red wine, opt for a light to medium-bodied option such as a Pinot Noir or a Grenache. These wines won't overpower the delicate flavors of the chicken and potatoes but will still provide enough complexity to elevate the dining experience.

Citrus chicken, cooking with oranges, sweet chicken

Dinner, Chicken

French

Yield: 2

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Citrus Glazed Roasted Chicken with New Potatoes

Level: Easy

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Ingredients

• 2 navel or cara cara oranges
• 2 tablespoons olive oil
• ¼ cup dark brown sugar
• 2 tablespoons soy sauce
• 1 teaspoon unseasoned rice vinegar
• ½ teaspoon dried sage (or 1 tablespoon fresh, chopped)
• ½ teaspoon ground cayenne pepper (optional)
• ½ chicken, cut into 3 pieces (ask your butcher to do this for you)
• Salt and pepper
• 8 new potatoes, cut in half

Preparation

1. Heat the oven to 425ºF with the rack in the center.
2. Bring a medium-sized pan of salted water to a boil.
3. Squeeze the juice from 1 orange into a small bowl and reserve the peels. Add olive oil, brown sugar, soy sauce, vinegar, sage, and cayenne (if using) to the orange juice. Whisk until the sugar dissolves.
4. Cut the remaining orange into wedges with the peels intact and set aside.
5. Generously season the chicken with salt and pepper. Place it in a large ovenproof skillet and scatter the orange wedges around the chicken.
6. When the water is boiling, parboil the potatoes for 10 minutes, then drain them in a colander.
7. Add the potatoes to the skillet with the chicken and orange wedges. Slowly pour the orange juice mixture over the chicken and potatoes. Slide the skillet into the oven and roast for 30 minutes.
8. Using a large spoon or baster, carefully coat the chicken and potatoes with the pan sauce.
9. Continue roasting, basting every 10 minutes, until the chicken is browned and cooked through, an additional 15 to 20 minutes.
10. Remove the skillet from the oven. Plate the chicken and potatoes. Arrange the orange wedges from the pan around the chicken.

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