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fall citrus chicken.

As the leaves change colors and the air becomes crisp, it's the perfect time to embrace not only the comfiness of fall but even more so, your fave 'in season' produce. unlike many who revel in a great apple, pear or pomegranate - I am and will always prefer a fall/winter citrus blend over all. the varieties of blood oranges, clementines or ruby red grapefruits, that is the profile that calls out to me. This Fall Citrus Chicken recipe combines the warmth of autumn with the zesty brightness of citrus, creating a fun and delicious dish that will make your taste buds shimmy. With a tantalizing blend of mustards and a touch of seasonal magic, this recipe is sure to become a favorite for cozy evenings with loved ones.




When life hands you lemons, you make lemon and orange chicken, right? I had some cara caras and blood oranges in the crisper and there's never a shortage of lemons around here, so I said "let's do it, let's have a whole citrus party!" It's like a tropical vacation for your dinner table, and trust me, your taste buds won't want to leave.

So, fasten your seatbelts and get ready for a flavor adventure that's sure to leave you craving more!




fall citrus chicken.

serves 3-4


grocery list.

6TB - triple sec (optional)

3TB - fresh squeezed orange juice

3TB - lemon juice

1TB - whole grain mustard

1TB - dijon mustard

2TB - honey

3-4LB - whole chicken (cut into 8 pieces, skin on bone in)

3 - large oranges (cut into rounds & halved if necessary)

1- blood orange (optional - cut into rings)

1- lemon (cut into rounds)

3 - medium onions (cut into wedges)

4 - star anise (ground)

handful - thyme sprigs (for cooking and garnish)



things you probably have on hand.

1/4C - evoo

6TB - butter (cut into cubes)

S&P - to taste

6-8 - garlic cloves (smashed)



subs.

triple sec - any orange liqueur (or you can omit it completely)

dijon mustard - brown or spicy mustard

whole chicken - any chicken pieces

onions - shallots

star anise - fennel seed (ground)



method.


🌀preheat oven to 400F.

🌀in a large bowl mix together triple sec, evoo, orange and lemon juice, mustards, honey and ground anise then season with S&P to taste. (this mixture will smell and taste unforgettable)

optional : if you have the time marinate the chicken overnight or at least for 2hrs. prior to cooking. season the chicken with S&P and add to the marinade, placing a piece of cling wrap directly atop the chicken then put in the fridge.

🌀remove chicken from fridge (if marinated) pat chicken dry and season with S&P on both sides and set aside.

🌀line bottom of a large roasting pan with lemon and orange rounds, drizzle over a little bit of evoo and sprinkle with S&P and a couple sprigs of thyme. Place chicken over top and then nestle in onion wedges, more orange slices and thyme springs - all over. be sure to leave chicken skin exposed so that it is sure to get brown and crispy.

🌀pour marinade evenly over each piece and drizzle another generous amount of evoo over everything.

🌀transfer to oven and begin checking at the 45min mark. (mine cooked perfectly in 1hr at 400F). if your oven is a bit more finicky start checking at 30min and make adjustments accordingly.

🌀once done, let chicken sit for ten minutes before serving. & enjoy!



use the hash #fullayum or tag us @fulla_yum on IG, if the spirit moves you to make this or any other dish on the site!

-share your experiences making this dish or suggestions in the comments!



xx.



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