Citrus Chicken With Potato Wedges And Chipotle Aioli
Tender citrus infused chicken quarters are accompanied by crispy potato wedges and only the best homemade chipotle aioli! (Jump to Recipe)
Citrus infused chicken is one of the best ways to serve up flavored, tender pieces of chicken. This chicken is bone-in chicken quarters and these are some of the most juiciest chicken pieces after being cooked. For a more lean cut, use the chicken breast cut instead. You will need to decrease the overall time for cooking, chicken breast cooks for about 35 minutes and these chicken quarters cook for about 45 minutes.
These super crispy potatoes and crunchy on the outside and fully cooked and soft on the inside. Sweet potatoes are another great option to swap out these regular russet ones, if you tend to swing with the sweet potato club. The best part is the chipotle aioli to smother them in. The aioli is a combination of mayo, chipotle pepper (with the adobo sauce), and lime juice and is easy to put together. I make mine in a small food processor. I put all the ingredients in there and blend it until it’s all combined, which takes about a minute. And, voila, homemade chipotle aioli.
One of the great things about this entire meal, is that it’s cooked on a sheet pan. Making clean up a breeze!
Love this sheet pan meal? Be sure to check out a few of my favorites:
Flank Steak With Sweet Potatoes And Brussels Sprouts
Honey Mustard Chicken With Sweet Potatoes And Asparagus
If you make this Citrus Chicken With Potato Wedges And Chipotle Aioli, be sure to leave a comment and/or give this recipe a rating! I’d love to hear from you, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Citrus Chicken With Potato Wedges And Chipotle Aioli
Ingredients
For The Marinate
- 1/4 cup olive oil
- 1 orange, zested and juiced
- 2 springs rosemary, chopped
- 1 tsp salt
- 1/2 tsp pepper
- 4 chicken quarters
For The Chipotle Aioli
- 1 cup mayonaise
- 1 chipotle pepper in adobo sauce (add an extra one if you like the heat)
- 1 lime, squeezed
- 1/2 tsp salt
- 1/2 tsp pepper
For The Potato Wedges
- 4 medium russet potatoes, cut into wedges
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Combine all of the marinate ingredients in a large bowl or large plastic bag with a seal. Add the chicken and toss to coat. Let marinate in the refrigerator for 30 minutes. Meanwhile, prep the potatoes and make the aioli.
- Place chipotle aioli ingredients into a food processor and processes for 1 minute. Refrigerate until ready to use.
- Preheat oven to 400 degrees F. Arrange chicken quarters, skin side up, on a large baking sheet. Place into oven and bake for 20 minutes.
- Remove from oven and place potato wedges around the chicken. Drizzle potato wedges with olive oil and sprinkle with salt and pepper. Place back into oven and bake for 25 more minutes, until chicken is cooked through and potatoes are crispy. Serve with chipotle aioli sauce on the side.
- If the sheet pan is not large enough and there's not enough room to lay out the potatoes around the chicken, place potatoes on a second sheet pan and place next to the chicken in the oven and bake together. If cooking separately, the chicken should be cooked for a total of about 45-55 minutes and potatoes for about 25 minutes.
