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  • Prep Time


  • Total Time


  • Servings



  • 3

    Tbsp. olive oil

  • 4

    lbs. chicken parts (breasts with rib bones, leg-thigh pieces)

  • 2

    large lemons

  • 1

    large orange

  • 4

    cloves garlic, roughly

  • chopped

  • 1

    Tbsp. dried oregano

  • Tbsp. soy sauce

  • 2

    tsp. honey

  • ¼

    tsp. crushed red pepper

  • flakes

  • kosher salt

  • black pepper


1.Pour the olive oil into a heavy roasting pan that is large enough to accommodate the chicken parts in one layer. Arrange the chicken in the pan (if using mixed parts, breasts in the middle and legs/wings around the edge). 2.Cut one lemon into six wedges. Juice and zest the other lemon into a small bowl. Cut the orange in half. Slice one half into wedges. Zest and juice the other half and add this to the lemon juice/zest. Scatter the lemon and orange wedges around the chicken in the pan. Do not place them on top of the chicken, but nestle them down in, so that they don’t interfere with the browning when you bake it up. 3.Stir the oregano, garlic, honey, soy sauce, and pepper flakes into the lemon/orange juice mixture. Pour the marinade evenly over the chicken. Cover and refrigerate, turning the chicken occasionally, for at least 6 hours and up to 12. 4.Position a rack in the center of the oven and preheat the oven to 425*. 5.Turn the chicken pieces in the pan so they are all skin side up. Sprinkle with kosher salt and pepper. Roast the chicken for 20 minutes, and then reduce the heat to 375*. Continue to roast until chicken is golden brown and cooked through, about 30 minutes. 6.Transfer the chicken and citrus to a platter. Pour the pan juices into a measuring cup and let it set for a minute until the fat rises to the surface. Skim the fat from the sauce and pour the juices into a 10-inch skillet. Bring to a boil and simmer over medium high heat until reduced just a bit, about 5 minutes. 7.Serve the chicken with the citrus wedges and pan juices.


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