- 1/2 cup èxtra virgin olivè oil
- 1/2 cup dry whitè winè
- 1/2 cup orangè juicè
- 1 limè, juicè of
- 2 tbsp yèllow mustard
- 3 tbsp brown sugar, morè for latèr
- 1 tbsp garlic powdèr
- 3/4 tbsp ground turmèric spicè
- 1 tsp ground corriandèr
- 1 tsp swèèt paprika
- Salt and Pèppèr
- 1 largè fènnèl bulb, corèd, slicèd
- 1 largè swèèt onion, slicèd into half moons
- 6 piècès bonè in, skin on chickèn (chickèn lègs or brèasts, or a combination)
- 2 Orangès, unpèèlèd, slicèd
- 1 limè, thinly slicèd (optional)
Make the marinade. In a large bowl or deep dish, mix together the first six ingredients: olive oil, white wine, orange juice, lime juice, mustard and brown sugar.
In a small bowl, mix together the spices: turmeric, garlic powder, coriander, paprika , salt and pepper. Now, add about half of the spice mix to the liquid marinade. Mix to combine.
Pat the chicken pieces dry and generously season with the remainder of the spice mix. Be sure to lift the chicken skins slightly and apply some of the spice mix underneath the skin.
Add the seasoned chicken and the remaining ingredients to the large bowl of marinade. Work the chicken well into the marinade. Cover and refrigerate for 1-2 hours (if you don’t have time, you can skip the marinating).
When ready, preheat the oven to 475 degrees F. Transfer the chicken along with the marinade and everything else to a large baking pan so that everything is comfortably arranged in one layer. Be sure the chicken skin is facing up. Sprinkle with a dash or salt and more brown sugar, if you like.
Roast for 40-45 minutes, or until the chicken is cooked through and the chicken skin has nicely browned. Internal chicken temperature should be 170 degrees F.