I invented dinner tonight. I bought some chicken parts at the grocery store yesterday, mostly because I wanted to make Tobin’s favorite roasted broccoli and I thought the chicken would go well with it. I didn’t think much about what I would do with it until today. Here’s what I did. Denny said I should blog it because it was good, and it increases the likelihood of having it again.
If my father had blogged in my growing-up years, we might have had more repeats. Dad made a lot of inventions, and sometimes it was a little sad, because they were often very good and we never had them again. Not exactly, anyway.
I had a whole bunch of clementines to use up, so that’s where I got the orange juice for this recipe. You could substitute beverage-type orange juice.
Juice of 6 clementines (about 3/4 cup) + enough water to make about 2 cups
1 clementine, sliced
3 cloves of garlic, peeled and smashed
2 tablespoons kosher salt
1 handful of cilantro, coarsely chopped (could also use parsley if you’re a cilantro-hater, but I’m a cilantro lover and I really liked what it brought to the dish)
3-4 pounds chicken parts, bone in and skin on
Juice of 3 clementines (or a generous 1/3 cup)
2 cloves of garlic, finely minced
a pinch of salt
1 tablespoon butter
Combine marinade ingredients in a gallon-sized ziplock bag. Squish them around to dissolve the salt. This would probably be easier if you use warm/hot water, but I didn’t. Add chicken and squish it around so marinade is touching all of it. Put the sealed bag in a big bowl in the refrigerator and leave for 6-8 hours (even overnight would probably be fine). Flip the bag occasionally to make sure all the chicken has had equal access to marinade.
Preheat oven to 400F.
When you’re ready to cook the chicken, remove it from the marinade and dry it thoroughly. Put in a rimmed baking sheet (I used a 9×13 and it was a little crowded, so I might use a bigger pan next time). Roast for about 30 minutes. While the chicken is cooking, make the glaze: melt the butter in a small saucepan and saute the garlic until it softens up. Add the juice, salt, and pepper, and boil until reduced to about 1/4 cup.
At 30 minutes, baste the chicken with the glaze. Return to the oven and continue to cook until the light meat is 165F and the dark meat is 170F (about 45 minutes total cook time, in my case). I basted it one more time after it came to temperature and broiled it for a minute or two to crisp up the skin.
This would also be good on the grill.