Chili Pepper, Oregano, Rosemary, and Citrus Blossom Honey Chicken with Green Meyer Lemon and Soft Valencia Oranges
The citrus flavor from the green early Meyer lemon and Valencia oranges compliments the heat from the red chili pepper in this recipe. This dish makes a delicious fall dinner.Serves 4-6
Ingredients
- 1 half chicken (approximately 2 lbs.)
- 3 hot red chili peppers , sliced, seeded, finely chopped
- 2 tablespoons fresh oregano leaves , finely chopped
- 2 tablespoons fresh rosemary needles , finely chopped
- 2 tablespoons citrus blossom honey
- 1 green early Meyer lemon , sliced thin
- 3 Valencia oranges , peeled, cut in half, and white pith removed
- 1/4 cup , plus 2 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
Instructions
- Add the chicken, chili peppers, oregano, rosemary, and honey to a medium bowl. Add the ¼ cup olive oil, season with salt and pepper, and gently toss to combine. Put the chicken in the refrigerator and marinate for 1-5 hours. Remove the chicken from the refrigerator.
- Prepare a grill to medium-high heat. Put the chicken on the grill, skin side down, and cook for approximately 3 minutes. Turn the chicken over and continue to cook for 3 minutes longer. Remove from the grill. Transfer to a roasting pan.
- Preheat the oven to 450°F. Arrange the lemon slices over the top of the chicken. Place the pan in the oven and cook for 30 minutes or until cooked through. Remove from the oven.
- While the chicken is cooking, heat the additional 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. Add the oranges, cut side down, and cook for 3 minutes. Turn over and cook for an additional 3 minutes or until soft. Remove from the heat.
- Transfer the chicken to a serving dish. Arrange the oranges around the chicken. Garnish with rosemary if desired. Serve immediately.
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