The sauce that forms is exquisite. You can eat the lemon slices and the flesh of the blood oranges ~ delicious!
Prep Time15minutes
Cook Time40minutes
Total Time55minutes
Servings4
Ingredients
3poundschicken partsI used drumsticks
3Meyer lemons
1blood orange
1/4cupextra virgin olive oil
1/4cupLimoncello lemon liqueur
2tablespoonscherry mustard or stone ground Dijon mustard
2tablespoonsmaple syrup
1teaspoondried rosemary
1teaspoondried thyme
salt and fresh ground pepper
Instructions
Preheat oven to 425 degrees.
Place chicken in a large bowl. Squeeze enough juice from two Meyer lemons to yield 1/4 cup. Slice remaining Meyer lemon and blood orange into 1/4 inch slices and set aside. Pour lemon juice, olive oil, Limoncello, cherry mustard and maple syrup on top of chicken. Season with rosemary, thyme, salt and pepper. Toss gently to coat chicken well.
Place chicken in single layer on parchment paper lined baking sheet. Place sliced lemons and oranges on and around chicken pieces. Bake for 20 minutes; remove from oven and turn chicken over, basting with sauce. Return to oven and bake another 10 minutes. Remove from oven and baste with sauce. Turn oven up to 475 degrees and return chicken to oven; continue baking 5-10 minutes until chicken is nicely browned.