Citrus chicken rested in herbs from Nothing Fancy: Unfussy Food for Having People Over (page 214) by Alison Roman

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Accompaniments: Charred corn and scallions with tomatillo

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rachelleg88 on February 19, 2021

    Aaaabsolutely delicious. Even after accidentally setting it on fire on the barbecue.

  • anya_sf on February 10, 2020

    Amazingly, I found yuzu kosho at TJ's. I used chicken thighs and marinated them 24 hours. Per the suggestion, I roasted sliced fennel and quartered radishes alongside the chicken. The marinade was quite zesty and really made everything taste delicious.

  • Skamper on January 15, 2020

    Gave the chicken - skin especially - gorgeous mahogany look and good flavor. I used about 3 lbs of thighs and a full batch of marinade. I used red yuzu kosho that is quite spicy so only used 1 T. Marinated 24 hours. I blanked on buying parsley and cilantro, so didn't rest it on herbs - curious how much this adds. I rested the chicken on a layer of sliced lemon and orange as it roasted, then poured the reserved marinade over the chicken in the roasting pan and let it rest for 10 minutes.

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