Citrus Roasted Chicken

Citrus Chicken Fine Cooking
I can’t compare quarterbacks as apples and oranges in my mind because everybody’s in a different system.
John Elway
Citrus Chicken~Fine Cooking Issue 115
Two unread issues of Fine Cooking have been sitting around since Christmas and I just now got around to thumbing through one and actually cooking out of the other starting with the Citrus Chicken recipe that I absolutely loved, so refreshing, much easier and less messy than the “Rao’s” style lemon chicken that I make.   Cara cara oranges are available this time of year so they are a very nice addition if you can get them, very pretty bright color and sweet.  The recipe suggests roasting two chickens with a couple of recipes for the leftovers, I only roasted one chicken for two of us and there is enough chicken left to make another dinner of tacos, fajitas or quesadillas as requested.   I marinated the chicken for 4 hours in the suggested method for food sealer bags, but the recipes suggests 6-12 hours for normal marinating, I think 12 hours would be too much in my opinion. Citrus Chicken
(Adapted from Fine Cooking 115-47 citrus-marinated roasted chicken)

1 whole chicken cut into 6 pieces, trim the wing tip
2 lemons, one zested and juiced the other cut into wedges
2 oranges, one zested and juiced the other cut into wedges
1 lime, one zested and juiced, the other cut into wedges
¼ cup EVOO
Marinade Ingredients:
Zest and juice of one lemon, 1 lime, 1 orange
6 cloves garlic, minced
4 sprigs fresh oregano leaves removed and chopped
1 Tablespoon soy sauce
2 Tablespoon Ponzu sauce
1-1/2 Tablespoon honey
½ teaspoon crushed red pepper flakes
Freshly ground pepper and salt

Roasting temperature 425°

Add marinade to a large plastic food bag and add chicken pieces and citrus wedges, seal bag and rub the chickens around in the marinade (do this a few times during marinating time) refrigerate for at least 4-6 hours.  When ready to roast heat up the oven, use a roasting pan large enough for the amount of chicken you are roasting add the olive oil and arrange the chicken pieces skin side up and sprinkle with pepper and a little salt, tuck the citrus wedges around the chicken pieces, turn the oven down to 375° and roast the chicken until golden and cooked through 35-45 minutes.  Transfer the roasted chicken and citrus wedges to a warmed platter; strain the pan juices to remove fat.  I used the roasting pan to make the pan juice, heat
the roasting pan over a burner and add back the strained pan juices, stir reduce to about 1-1 1/2 cups.  Serve the chicken with pan sauce and citrus wedges.