Roasted Chicken Breasts with Citrus and Honey

Adapted from The Modern Kosher Kitchen by Ronnie Fein
Fair Winds Press Publishers; Photo by Glenn Scott

We eat chicken more often than any other meat. To keep it from becoming boring, I use different herbs, spices, condiments, basting fluids and so on to change the taste each time. It takes just a little citrus peel and fresh ginger to give a boost to chicken's mild flavor.


4 large half bone-in chicken breasts
2 tablespoons vegetable oil
2 tablespoons chopped parsley
2 teaspoons finely grated orange peel
1 teaspoon finely grated lime peel
1 teaspoon finely chopped fresh ginger
2 medium scallions, finely chopped
1 large clove garlic, finely chopped
1 teaspoon thyme leaves
2 tablespoons honey
1/8 teaspoon cayenne pepper
salt and freshly ground black pepper to taste
1/3 cup orange juice
2 tablespoons lime juice


Rinse and dry the chicken pieces. In a bowl combine the vegetable oil, parsley, orange peel, lime peel, ginger, scallions, garlic, thyme, honey, and cayenne pepper and mix thoroughly. Season to taste with salt and pepper. Add the chicken to the bowl and coat the pieces with the mixture. Let marinate for at least one hour in the refrigerator. Preheat the oven to 425 degrees. Place the chicken in a baking pan, skin side down. Bake for 10 minutes. Reduce the heat to 350 degrees. Turn the chicken pieces. Continue to bake for about 30 minutes basting occasionally with the pan juices or until cooked through (a meat thermometer inserted into the thickest part will read 160 degrees.)

Makes 4 servings



Serving Suggestions and Variations You can make this with 4 whole legs or a whole, cut up chicken

Recipe: Kosher, poultry