By Marcia Bradlee
Clementine Chicken
11 steps
Prep:20minCook:1h 30min
Intensely citrusy and delicious. No need for a sauce as the clementines are in the chicken. Inspired by a pastry chef, I used the basic idea in a chicken instead of a cake.
Updated at: Thu, 17 Aug 2023 10:03:17 GMT
Nutrition balance score
Good
Glycemic Index
55
Moderate
Glycemic Load
9
Low
Nutrition per serving
Calories385 kcal (19%)
Total Fat20.7 g (30%)
Carbs16.9 g (7%)
Sugars12 g (13%)
Protein34.4 g (69%)
Sodium190.4 mg (10%)
Fiber1.2 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
PASTE
Instructions
Step 1
Microwave 3 clementines on high for 3 minutes. Remove stem nubs.
Step 2
Place the 3 cooked clementines into a food processor and puree until smooth.
Step 3
If the paste seems too thick add up to 1/3 cup water, a little at a time.
Step 4
Add the herbs and spices and blend until mixed.
Step 5
Inside the chicken cavity rub the other 1 teaspoon of thyme, the rest of the ramen seasoning packet or 1/2 teaspoon salt and the pepper, coating the entire cavity. Place 2 whole peeled small onions.
Step 6
Loosen the skin on the breast, thighs and drumsticks.
Step 7
Using your hand, rub a generous amount of the paste across the flesh under the loosened skin. Any additional paste may be poured into the chicken cavity.
Step 8
Place a roasting pan with the chicken in it into a 425 degree F oven.
Step 9
After 15 minutes, turn the temperature down to 325 degrees F.
Step 10
Spray a sheet of aluminum foil with cooking spray and tent it over the chicken.
Step 11
Roast for 60-75 minutes. Remove the foil and continue roasting until chicken temp reaches 165 degrees F. (About another 30 minutes)
Notes
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