2020 is a leap year; and as Kimmie said, that means “we have one extra day.” So to celebrate (?), we’ve developed a new recipe: Leap Year Roast Chicken—patent pending.
This year ain’t right… it’s leap.
We’ve taken all of those citrus-y flavors, and made them the marinade for this roast chicken recipe. The result is a bright, sweet bird, and accompanying caramelized vegetables with hints of acidity. For the best results, watch the video, as Kimmie teaches us how to properly spatchcock a chicken; which helps to evenly roast the entire thing in the oven.
Leap Year Roast Chicken
- Serves: 2-4 people
- Active time: 1 hr
- Total time: 1 hr + 1 to 4 hrs
- Difficulty: Medium
- 1 chicken, spatchcocked
- Salt and pepper, to taste
- 1 large orange, sliced into rounds
- 1 lemon, sliced into rounds
- ¼ cup oil
- 2 tbsp. (1 oz) gin
- 1 tbsp. (0.5 oz) Grand Marnier or orange liquor
- ½ cup parsley (or other tender herbs), chopped
- 2 tsp. dried oregano
- 2 white onions, cut into wedges
- 1 head garlic, split in half
- Heavily season chicken with salt and pepper.
- Place chicken in a shallow dish or large Ziploc bag with the slices of orange and lemon.
- Set aside.
- In a bowl, whisk together oil, gin, orange liquor, and herbs.
- Add marinade to the chicken and citrus, making sure the chicken is well coated.
- Cover chicken and let sit in marinade for at least 1 hour and up to 4 hours.
- Preheat oven to 400F.
- Line a baking sheet with foil then place sliced onions and halved head of garlic in an even layer over the foil.
- Remove the chicken and citrus slices from the marinade.
- Add the citrus slices to the onions and garlic then place a wire rack over top.
- Add the chicken on the rack, skin side up, and discard the marinade.
- Roast chicken in the preheated oven until the internal temperature of the chicken reaches 165F and the skin is golden brown, about 45-50 minutes depending on the size of the bird.
- Remove from the oven and set chicken aside to rest before serving with the roasted vegetables and citrus.