Citrus Chicken with Brussels Sprouts
One thing nonna Emilia taught me was to look in the refrigerator to plan your next meal. Last night I took out a whole chicken. I have a lot of lemons and oranges which are like candy in a pan. Citrus Chicken with Brussels Sprouts will roast covered and then uncovered over a bead of oranges and lemons. Of course, there will be wine both in the recipe and on the table.
Citrus adds flavour to baking and savoury dishes, but there are some rules : https://www.bonappetit.com/test-kitchen/common-mistakes/article/citrus-common-mistakes
In this recipe the oranges and lemons at the bottom of the pan caramelize and may be eaten. They enhance the flavours of the brussels sprouts. The citrus keeps the chicken tender and this is a meal all in one dish. If you like this idea you will also like my : https://recipesatmytable.com/sicilian-moroccan-roast-chicken/
The brightness of oranges and lemons makes this dish special.
Slice the orange and lemons evenly.
After arranging the citrus in the pan to form a small bed, add the onions.
Butterfly the chicken so that it cooks evenly. Add salt, Pepper and Italian spices.
After one hour at 325 F it makes a little broth.
Add the frozen brussels sprouts and jam. Mix with the juices and return to the oven uncovered for another 30 minutes at 375 F.
Now it emerges golden brown, sweet and sour. Love this dish!! Let it rest for 15 minutes.
A complete meal plated.
Citrus Chicken with Brussels Sprouts
A complete meal in one pan to take to the table.
Ingredients
- 1 whole chicken (3 to 5 lbs) butterflied
- 2 large lemons sliced
- 1 large orange sliced
- 1 large onion sliced into rings
- 2 tbsp canola oil
- 1 tbsp Italian spices
- 1 tsp salt
- 1/2 tsp pepper
- 4 tsp peach jam
- 1 cup white wine
Instructions
-
Butterfly the chicken and salt and pepper it.
Cut the lemons and orange into rounds the same size.
Cut the onion into rings.
In a large roasting pan add 1 tbsp oil and grease the pan.
Make a bed alternating the oranges and lemons.
Pile the onions on top of the citrus in an even layer.
Place the chicken on this bed of citrus and onions.
Sprinkle with the Italian seasoning and drizzle with 1 tbsp of oil.
Pour the wine around the pan.
Cover with tinfoil and cook in a 325 F oven for 1 hour.
Remove from oven and take the foil off. Increase the oven to 375 F.
Add the frozen brussels sprouts and put 1 tsp of jam on each of the four sides.
Mix the vegetables with the jam and juice. Be careful not to disturb the orange and lemon slices.
Return to the oven uncovered for another 30 minutes.
Remove from oven and let rest for 15 minutes before serving.
There will be a nice thick juice in the pan and the brussels sprouts take on a savoury and sour flavour.
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