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Roast Rosemary Chicken with Citrus Marinade
Ingredients
  • 1 whole chicken (about 3 ½ pounds), split in half through the backbone
  • Kosher salt
  • 1 cup Erath Pinot Noir
  • 1 orange zested and juiced plus 1 sliced orange
  • 1 lime juiced, plus 1 sliced lime
  • Extra virgin olive oil
  • 3 tablespoon tomato paste
  • 1 ½ teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon sweet paprika
  • 1 teaspoon Aleppo pepper
  • 7 to 8 garlic cloves minced
  • 1 yellow onion halved and sliced
  • 1 tablespoon honey
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