Citrus Chicken Rested in Herbs

SERVES 4 TO 6

PLAN AHEAD: The chicken can be cooked a few hours ahead, loosely covered with foil and kept at room temperature. Serve either at room temperature or throw it back into a 450°F oven (or on the grill) for a quick reheat.

½ cup fresh lime or lemon juice

(from 4–6 lemons or limes), plus 1 lime or lemon, thinly sliced ½ cup fresh orange juice, plus 1 orange,

thinly sliced, seeds removed

½ cup soy sauce

2 tbsp canola oil, plus more

2 tbsp yuzu kosho or sambal,

or 1 jalapeño, finely chopped

2 garlic cloves, finely grated

Kosher salt and freshly ground black pepper

3½–4 lb. chicken, halved lengthwise through the backbone, or bone-in, skin-on parts

½ cup fresh cilantro, tender leaves and

stems, coarsely chopped

½ cup fresh parsley, tender leaves and stems, coarsely chopped

A few sprigs fresh rosemary, thyme, oregano or marjoram (optional)

MAKE MARINADE

1. Combine lime juice, orange juice, soy sauce, oil, yuzu kosho and garlic in medium bowl, and season with salt and pepper. Set about half aside for later, and add rest of marinade to large bowl, resealable bag or baking dish. Add chicken, tossing to coat well. Let sit in marinade for a while (at least 30 minutes, but up to 24 hours, in the refrigerator).

ROAST CHICKEN

1. Preheat oven to 450°F. (Alternatively, heat a grill to medium heat, with cooler coals or low flames on one side. You can grill chicken over hotter flames, but it can be challenging to manage; for beginners, it’s good to err on the side of the coals being slightly cooler than slightly hotter.) 2. Remove chicken from marinade (discarding marinade chicken was sitting in) and place skin-side up on rimmed baking sheet. Roast until skin is deeply browned and lightly charred, and chicken is cooked through, 35 to 45 minutes; no need to flip or turn. (Alternatively, place the chicken skin-side down on the grill and cover; make sure the vents are open. Let it grill, resisting the urge to turn or check too frequently, until it’s nicely golden brown with those cute little grill marks, 10 to 12 minutes; just like when you’re searing chicken in a skillet, the skin will release effortlessly once it’s cooked and golden. Attempting to move it beforehand will probably tear the skin and maybe ruin your day! Using your finest and largest tongs, carefully flip the chicken and cover so that it continues to grill, and cook on the other side, another 10 to 12 minutes. Flip once more, skin-side down, and add a few halves of cut citrus. Continue to grill another

5 to 8 minutes to recrisp the skin and finish cooking through.)

SERVE CHICKEN

1. Place remaining citrus slices on platter or cutting board and scatter with herbs. Place cooked chicken on top, skin-side up, and pour reserved marinade over top. Let chicken rest for 10 to 20 minutes, allowing its juices to mingle with fresh citrus and herbs. Carve chicken into pieces before serving.