Roasted Chicken with Tangerines
Classically, chicken is usually paired with lemon, however when I looked in my fridge and couldn't find any lemons I decided to use the clementines (tangerines) I'd been saving for my lunch snack.
Sweet and not as tangy as its cousin lemon, the clementines added an amazing touch to this dish. The chicken turns out crisp on the outside and succulent and juicy on the inside and the sauce is perfect. So if you’re feeling spicy, or you’re just out of lemons, try this for dinner.
4 large skin-on chicken thighs
1 clementine, sliced thinly
1 lime, sliced thinly
3 teaspoons olive oil, divided
1 onion, sliced thinly
3 sprigs coriander
½ garlic clove, minced
½ teaspoon chili
¼ cup chicken stock
2 tomatoes cut in wedges
Salt and freshly ground black pepper
Preheat oven to 425°. Season chicken thighs with salt and pepper.
Lightly grease a large pan with olive oil. Add chicken, skin side down. Place skillet over medium heat and cook till the skin begins to crisp. Scoop off the excess fat to maintain a thin layer in the pan. Cook for approximately 10 minutes.
Place half the citrus slices over the chicken and half in the bottom of the pan. Transfer to the oven and roast till chicken is cooked through and clementine slices begin to caramelize, 10-12 minutes.
Remove the chicken and some caramelized clementine slices from the pan and place on a tray. Return the pan to a burner, add the coriander, onion, garlic, chili and tomatoes and cook till it begins to brown. Stir constantly.
Deglaze with the chicken stock and cook till the sauce begins to thicken. Season with salt and pepper and fresh lemon juice, then and add the skin side up.
Garnish and serve.