Oven-roasted Kumquat Chicken

Serves: 4

Your rating: None (3 votes)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

A terrific combination of earthy potatoes, savory rosemary and bright and tangy kumquats.

Ingredients

Preparation

Preheat oven to 400° F. Coat a large roasting pan or cast-iron skillet with 1 tablespoon oil. Pat chicken dry with a paper towel and season with salt and pepper; set aside.

Slice 2 limes into wedges. Zest and juice remaining 2 limes; set aside. In a bowl, whisk together remaining oil, honey, garlic, shallot, rosemary, lime juice and lime zest; season with salt and pepper.

Add kumquats, tomatoes, potatoes and lime wedges to the bowl and toss to coat. Transfer the mixture to the prepared pan or skillet with a slotted spoon.

Coat chicken in remaining oil mixture and nestle in the pan skin-side up. Place in the oven and roast until chicken is cooked through (165° F when measured with an instant-read thermometer) and potatoes are tender, basting with pan juices occasionally, 40 to 60 minutes.

Each serving: 740 cal, 27g fat (6g sat), 85mg chol, 290mg sodium, 90g carb, 12g fiber, 37g protein

Learn more about our recipes. View guidelines »

More about: chicken, citrus, potatoes, rosemary

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