Citrus Chicken with Sage

Citrus Chicken with Sage | Selma's TableA clementine or satsuma is part of our breakfast these days, in the vain hope of keeping at bay, the season’s coughs and colds but a recent purchase of a bag of clementines yielded mouth puckering, lip curling, sour fruit that neither of us can eat. Rather than throwing them away, I have been using them in place of lemons for a similar return in acidity but with a softer more floral flavour.

Duck and orange is a classic combination and as my eyes fell on the bowl full of sour clementines, I didn’t think twice about adding them to the chicken as I rushed to get something ready for dinner the other night. My Citrus Chicken with Sage is an easy, self saucing, one pan dish that looks after itself while you get on with other things; all it really needs is a salad to round it off.

Citrus Chicken with Sage | Selma's TableI placed all the ingredients in a roasting tin – not too large or there won’t be any sauce left, gave them all a good stir, covered the tin with foil which I removed for the final 20 minutes. You can substitute the clementines with an orange or lemon and the sage for rosemary, thyme or oregano. I always add whole, unpeeled cloves of garlic whenever I roast chicken. After cooking you end up with a nugget of  very mellow, gooey garlic paste which squeezes easily from it’s papery shell and is wonderful smeared onto a forkful of chicken. Some of the smaller cloves caramelise and become chewy. They are all such a treat and also very good for you!! Citrus Chicken with Sage is a really delicious meal for very little effort.

Citrus Chicken with Sage | Selma's TableI am sharing my Citrus Chicken with Sage with the Fiesta Friday revellers. Generously hosted by Angie of the Novice Gardener who this week as posted a really delicious looking cake flan – it not only looks spectacular but also magically flips itself over during baking – showcasing how baking really is science!

Our lovely co-hosts (once again) this week are both Canadian! Globe-trotter Julianna whose blog, Foodie on Board is full of the most delicious global recipes and gorgeous photographs too and Hilda of Along the Grapevine who makes foraging and living off the land aspirational and delicious!!  We are in good hands!!

Citrus Chicken with Sage

  • Servings: 4
  • Difficulty: easy
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INGREDIENTS

  • 8 skin on, bone in, free range/organic chicken pieces – I use a combination of legs and thighs
  • 4 medium sized carrots
  • 2 large potatoes (or 12 small potatoes)
  • 2 small sour oranges, clementines or lemons
  • 6 unpeeled cloves of garlic
  • 20 fresh sage leaves
  • Olive Branch EVOO (Extra Virgin Olive Oil)
  • Salt and Pepper

INSTRUCTIONS

  1. Pre-heat oven to 200C/400F.
  2. Trim any fatty bits off the chicken and place in a roasting tin that will comfortably hold everything in one layer.
  3. Peel the carrots and cut into three pieces and add to the tin.
  4. Peel the potatoes – cut large ones into 6 pieces and halve small ones. Add to the tin.
  5. Thinly slice one of the citrus fruits and add to the tin along with garlic, sage and a good grinding of peppercorns.
  6. Squeeze over the juice of the second citrus fruit and a tablespoon of olive oil and give it all a really good mixing in the tin. Then arrange the chicken pieces so that they are skin side up and distribute the vegetables and citrus slices evenly too.
  7. Sprinkle over a good pinch of sea salt, cover tightly with foil and place in the oven for half an hour.
  8. Remove foil, sprinkle a little more salt on the chicken skin to help  it crisp up and cook for 15 – 20 minutes more, until the skin is golden brown.
  9. Arrange the chicken and vegetables on a serving platter and cover loosely with foil. Pour the juices into jug, straining off any excess fat and taste – adjust the seasoning if necessary and serve with the chicken.

© Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.