Roasted Chicken with Allspice and Citrus Recipe


Roasted Chicken with Allspice and Citrus Recipe

Like the vast majority of dishes I share here, this one is super quick and easy, in fact the hardest part by far is cleaning the baking sheet afterwards.  Be sure to line it with parchment or foil because the natural sweetness of the citrus glaze will caramelize right onto the pan.  In other words, what makes it especially delicious also makes it a holy terror to clean up.  I love this beautiful chicken, I could eat it every night for the entire month.  It’s not quite a 30-minute meal, but it’s darn close.  It’s also a one pan wonder, the chicken gets nice and crispy golden without any pre-browning.


  • about 6 legs and 2 bone-in skin on breasts or you can use a whole chicken cut in pieces, or use your favorite parts, thighs would work Allow 2 pieces per person.
  • 1 blood orange
  • 1 Meyer lemon
  • 1 satsuma tangerine
  • 1 small Cara Cara orange


  • 1/4 cup olive oil
  • 2 Tbsp pomegranate molasses
  • 1 tsp ground allspice
  • a dash of salt and a few grinds of pepper


  1. Set oven to 475F
  2. Cut the chicken breasts in half crosswise.
  3. Wash and dry the citrus fruit. Using a mandoline slicer, slice them between 1/4 and 1/8 inch thick. Remove any seeds. Note: I used all the lemon, but only about half of the other fruits.
  4. Line a baking sheet (the kind with sides) with parchment paper or foil. Set down a few slices of the fruit, and then lay out your chicken pieces, making sure not to crowd the pan. if you are making extra, use another pan rather than crowd the chicken.
  5. Whisk together the sauce ingredients and brush it onto each piece of chicken. Arrange slices of citrus around the chicken. You may not need all the slices.
  6. Shower everything with a little bit of sea salt and some fresh cracked black pepper.
  7. Roast for about 35 minutes. I baste the chicken a couple of times with more sauce.
  8. Serve with more fresh thyme.


You could, if you have the time, marinate the chicken in the sauce. This isn’t necessary, but it’s an option if you are thinking ahead.

Tips for success:

  1. Use bone-in, skin-on chicken…the meat will stay moister and you will get a great crispy brown result.
  2. Wash your fruit well with soap and water since you will be eating the rind.  Organic is always a good choice.
  3. Slice the citrus fruit with a mandoline slicer to get very thin, even slices.  I slice them between 1/4 and 1/8 thick.  Be sure to remove the seeds after you’ve sliced the fruit (they don’t taste good!)
  4. This dish requires high heat…make sure your oven temperature is accurate.  I use an inexpensive oven thermometer (my grocery store sells them in the kitchen section) to check.  475F sounds high, but it’s the right temp for this dish.
  5. Line your pan with parchment or foil, otherwise the food will stick.  And make sure you use a baking sheet with sides!
  6. I like to cut the breasts in half so the pieces of chicken are relatively the same size and will cook evenly.
  7. You can finish the dish under the broiler if for any reason you didn’t get quite enough charring on your fruit.

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Roasted Chicken with Allspice and Citrus Recipe



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