Roast Rosemary Chicken With Citrus Marinade

This post is sponsored by Erath Wines. All opinions are my own. This simple twist on roast chicken makes a dish that is at once crisp and succulent, with the perfect balance of savory, tangy, and warm flavors! Delicious and impressive with little work involved. Word to the wise, allow the chicken a little bit of time in the citrus marinade—one to two hours in the fridge, if you can. But if you don’t have the time, even 30 minutes is great.

Pair it with Erath 2019 Oregon Pinot Noir!

As wine pairings go, many people choose white wine to serve next to chicken dinners. But roast chicken is one of those rustic meals that pairs incredibly well with certain red wines. Which should you choose to serve with this recipe? To me, a glass of Erath 2019 Oregon Pinot Noir is the perfect pairing to this comforting rosemary roast chicken with citrus. If you’re not familiar, Oregon Pinot Noir is truly unique. The nature of the climate and soils translates into Pinot noirs that display flavors and aromas reminiscent of pure fresh red fruits like pomegranate, strawberry, and pie cherry. The purity and freshness of Oregon Pinot Noir sets it apart. The beautiful red fruit notes in this Erath Oregon Pinot compliment the rosemary and citrus flavors in the chicken without overwhelming the palate. And the smooth, lengthy finish is just perfection! Pinot as should be! To elevate the flavor even more, I also used a little bit of the wine in the chicken marinade.

The citrus marinade

The marinade is what makes all the difference in this simple rosemary and citrus chicken recipe. It works to tenderize the chicken and infuse it with flavor. The citrus marinade in this recipe is made of a combination of wine, orange juice, lime juice, olive oil, tomato paste for color and umami, and fresh garlic, onions, rosemary, and other Mediterranean spices. The key to great flavor here is to allow the chicken a good 1 to 2 hours in the marinade (refrigerated), and make sure to lift up the chicken skin to spoon some of the garlicy, citrus marinade underneath. If you only have a few minutes, leave the chicken to marinate at room temperature for 30 minutes or so.

How to make roasted rosemary chicken (a few tips)

I used a whole chicken split in half for this recipe, but you can also use chicken breast or thighs, and you may have to adjust the cooking time accordingly. Here’s a quick idea of how this recipe goes with some important tips (scroll down for print-friendly recipe):

Make the citrus marinade. In a large bowl, combine the wine, orange juice and zest, lime juice, olive oil, tomato paste, spices, garlic, and onions. Whisk well.Use split chicken or chicken pieces of similar size for even cooking. If using whole chicken, split in half discarding the backbone. This will allow the chicken to lay flat in the pan for even cooking.Marinate the chicken anywhere from 30 minutes to 2 hours for best flavor! Add the chicken to the marinade and toss to coat, making sure to spoon some of the marinade underneath the skin. Cover and refrigerate if marinating for longer than 30 minutes)Roast in a high-heated oven.Transfer the chicken and the marinade to a braising pan or baking dish. Roast on the middle rack of the oven at 425 degrees F for about 45 minutes (rotate the pan 180 degrees after 30 minutes).Brush with honey and broil for amazing color and crispy skin! After the chicken has roasted for 45 minutes or until fully cooked through, carefully chicken from the oven. Combine 1 to 2 tablespoons of honey with 1 tablespoon of olive oil and use a brush to coat the chicken with this delicious honey mixture. Return the chicken to the oven, this time, under the broiler, for 3 to 4 minutes (watch carefully to make sure the skin does not burn).Rest before serving. Once you take the roast chicken out of the oven, allow it to rest at room temperature for 5 to 10 minutes before cutting and serving.

What to serve with roast chicken with rosemary and citrus with

Serve this citrusy roast chicken with a bottle of Erath 2019 Oregon Pinot Noir and any number of sides. You can stay with the citrus theme and serve this chicken with a light Fennel Orange Salad and a side of couscous. Or try sides like fried brussels sprouts, roasted butternut squash, or sweet potatoes. It also works with other bright Mediterranean sides like Italian roasted vegetables; baked zucchini spears; or quick lemon and garlic sauteed asparagus.