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Roasted Chicken with Allspice and Citrus

Roasted Chicken with Allspice and Citrus for Vibrant Flavor

This Roasted Chicken with Allspice and Citrus captures a symphony of flavors, delivering juicy chicken with crispy skin, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 pieces
Course: Chicken
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 legs Chicken Legs Substitute with bone-in thighs if desired.
  • 2 pieces Bone-in Chicken Breasts Ensure uniform size for even cooking.
For the Citrus
  • 1 each Blood Orange Can be swapped with navel oranges.
  • 1 each Meyer Lemon Regular lemons can work as well.
  • 2 each Satsuma Tangerine Replace with other types of tangerines if desired.
  • 1 each Cara Cara Orange Any sweet orange can be used.
For the Glaze
  • 3 tablespoons Olive Oil Avocado oil is an alternative.
  • 2 tablespoons Pomegranate Molasses Mix lemon juice and honey as a substitute.
  • 1 teaspoon Ground Allspice Cinnamon or clove can be used as substitutes.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Black Pepper Adjust according to preference.

Equipment

  • mandoline slicer
  • Sharp knife
  • Baking Sheet

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 475°F (245°C) and prepare the baking sheet with parchment paper.
  2. Prepare the chicken, ensuring uniform size and patting dry for crispiness.
  3. Slice the blood oranges, Meyer lemons, and Satsuma tangerines thinly for roasting.
  4. Arrange citrus slices on the baking sheet and place chicken on top.
  5. Combine olive oil, pomegranate molasses, ground allspice, salt, and black pepper in a bowl, then brush mixture over chicken.
  6. Add remaining citrus slices around the chicken before roasting.
  7. Roast in the preheated oven for about 35 minutes, basting occasionally until golden brown.
  8. Remove from oven, let rest briefly, and garnish with thyme and pomegranate seeds before serving.

Nutrition

Serving: 1pieceCalories: 450kcalCarbohydrates: 10gProtein: 35gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gCholesterol: 100mgSodium: 500mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 700IUVitamin C: 50mgCalcium: 50mgIron: 2mg

Notes

For best results, avoid overcrowding the chicken pieces, use uniform sizes for even cooking, and consider marinating the chicken for added flavor.

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