Citrus Glazed Roast Chicken

• Gluten free

• Meat

  • 1 4 lb chicken

• Produce

  • 1 Lemon, slices
  • 2 Oranges, slices
  • 1/2 tsp Oregano, dried
  • 1 Shallot, large
  • 1/2 tsp Thyme, dried

• Condiments

  • 1 tbsp Lemon juice, fresh
  • 1/2 cup Orange marmalade
  • 2 tbsp Worcestershire sauce

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Drinks

  • 1 tbsp Orange juice, fresh

Found on momontimeout.com

Description

Ingredients

• 1 4 lb chicken, cut in half, cleaned
• ½ cup orange marmalade
• 2 tbsp olive oil
• 2 tbsp Worcestershire sauce
• 1 tbsp fresh orange juice
• 1 tbsp fresh lemon juice
• ½ tsp dried thyme
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• 1 large shallot, thinly sliced
• 2 oranges, cut into slices
• 1 lemon, cut into slices

Directions

• Combine all the ingredients for the marinade in medium bowl and whisk to combine. Set aside.
• Place the chicken halves in a deep dish like a casserole dish.
• Pour the marinade over the top of the chicken and use a pastry brush to coat the chicken on all sides.
• Cover the dish with plastic wrap and refrigerate for at least 2 hours, turning the chicken over at least once.
• Preheat oven to 375F.
• Lightly spray a large baking sheet or roasting pan with non stick cooking spray OR line with parchment paper.
• Line the baking sheet with the orange and lemon slices.
• Transfer the two chicken halves to the baking sheet so they are resting on top of the orange and lemon slices.
• Pour the marinade over the top of the chicken.
• Bake for 45 to 55 minutes or until a meat thermometer inserted into the thigh registers 165F and juices run clear.
• Baste the chicken every 15 minutes.
• Let chicken rest 10 minutes before carving.