Recipe Background
Sunshine Rosemary Chicken will bring such bright flavors to your dinner table! This rustic, citrusy main is quite impressive. The meat is perfectly juicy, the sauce is unlike anything you've tasted before, and it all just mingles together really magnificently. Perfectly paired with a salad, your favorite veggie medley, or some mashed potatoes, you're in for a shining delight with Sunshine Rosemary Chicken!
Sunshine Rosemary Chicken will bring such bright flavors to your dinner table! This rustic, citrusy main is quite impressive. The meat is perfectly juicy, the sauce is unlike anything you've tasted before, and it all just mingles together really magnificently. Perfectly paired with a salad, your favorite veggie medley, or some mashed potatoes, you're in for a shining delight with Sunshine Rosemary Chicken!
Ingredients
- 1 (3 1/2-4-pound) whole chicken skin-on, cut in half through the backbone
- kosher salt to taste
- 1 cup pinot noir
- 1 orange zested and juiced
- 1 lime juiced
- 4 tablespoons extra-virgin olive oil divided
- 3 tablespoons tomato paste
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon sweet paprika
- 1 teaspoon Aleppo pepper flakes can substitute ancho chili powder
- 7 cloves garlic minced
- 1 yellow onion halved and sliced
- 1 tablespoon honey
- orange slices optional, to taste, for serving
- lime slices optional, to taste, for serving
Directions
- Season the chicken halves all over with the salt, ensuring to season underneath the skin as well.
- In a large bowl, add the pinot noir, the orange zest, the orange juice, the lime juice, 3 tablespoons of the olive oil, the tomato paste, the oregano, the rosemary, the sweet paprika, the Aleppo pepper, and the salt and whisk to combine.
- Add the minced garlic and the onions to the marinade mixture and whisk to combine.
- Add the seasoned chicken halves to the marinade mixture and toss to coat, making sure to lift the skin up and spoon some of the marinade underneath.
- Let the chicken halves marinate at room temperature, about 30 minutes.
- Adjust an oven rack to the middle position, then preheat the oven to 425 degrees F.
- Transfer the chicken mixture to a braising pan and roast, about 30 minutes.
- Carefully turn the pan 180 degrees and roast the chicken halves until the thickest parts reach an internal temperature of 165 degrees F, about 15 minutes.
- In a small bowl, add the honey and the remaining olive oil and mix to combine.
- Carefully transfer the braising pan to a wire rack and evenly brush the top of the chicken halves with the honey mixture.
- Switch the oven to the broil setting. Place the braising pan in the oven about 6 inches away from the heat source and broil the chicken halves until the skin is golden-brown, about 3-4 minutes.
- Transfer the braising pan to a wire rack and let the chicken halves rest, about 10 minutes.
- Serve the chicken halves garnished with the orange slices and the lime slices.
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