Citrus Herb Roasted Chicken & Candied Lemon Slices
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Modern American
Servings
4
Prep Time
10 minutes
Cook Time
1 hour
Golden roasted chicken, citrus in the air, garlic slowly caramelizing in the pan. Citrus Herb Blend does what good seasoning should—bright lemon peel, savory herbs, and a little sunshine baked straight into the skin. Then the candied lemons hit the plate. Sweet, tart, glossy slices that melt into the roasted juices and turn a simple chicken dinner into something a little louder, a little brighter, and a whole lot harder to stop eating.
Author:Chef Cynthia
Ingredients
-
4 each chicken drumsticks
-
4 each chicken thighs
-
3 tbsp olive oil
-
1½ tbsp Spiceology Citrus Herb Blend
-
1 tsp kosher salt
-
½ tsp black pepper
-
8 each whole garlic cloves
-
Fresh parsley or thyme, for garnish (optional)
-
2 each lemons, thinly sliced with seeds removed
-
¾ cup granulated sugar
-
¾ cup water
-
1 pinch kosher salt
Directions
Preheat oven to 425°F.
In a small saucepan combine ¾ cup sugar, ¾ cup water, and a pinch of kosher salt. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
Add the thinly sliced lemons in a single layer and simmer 12–15 minutes, turning once, until the rinds become translucent and tender while still holding their shape.
Transfer the lemon slices to a parchment-lined tray and allow them to cool until slightly tacky.
Reserve the citrus syrup for cocktails, tea, or brushing roasted vegetables.
Pat the drumsticks and thighs completely dry. Place in a large bowl and toss with:
3 tbsp olive oil
1½ tbsp Citrus Herb Blend
1 tsp kosher salt
½ tsp black pepper
Arrange chicken skin-side up on a rimmed baking sheet or roasting pan. Scatter the whole garlic cloves around the chicken.
Roast for 50–55 minutes, until the skin is deeply golden and the internal temperature reaches 165°F in the thickest part of the thigh. The garlic should be soft and caramelized.
Let the chicken rest 5–10 minutes before serving.
Recipe Video
Recipe Note
If you want extra glassy, crackling skin, place the chicken uncovered in the refrigerator for 2–4 hours before roasting after seasoning. The dry air pulls moisture from the skin and helps it roast up beautifully crisp.
