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Citrus Chicken With Potato Wedges And Chipotle Aioli

Citrus Chicken With Potato Wedges And Chipotle Aioli

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Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings 4

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.