Oven-roasted Kumquat Chicken

Oven-roasted Kumquat Chicken

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46% would make it again
Cook Skill:
  • Each serving
  • 740 cal
  • 27g fat (6g sat)
  • 85mg chol
  • 290mg sodium
  • 90g carb
  • 12g fiber
  • 37g protein


  • 3 tablespoons olive oil, divided
  • 1 whole chicken, cut into pieces
  • Salt and pepper, to taste
  • 4 limes, or to taste, divided
  • 1 tablespoon honey
  • 4 cloves garlic, minced
  • 1 shallot, minced
  • 2 teaspoons chopped fresh rosemary
  • 1 1/2 cups sliced kumquats, or to taste
  • 1 cup whole cherry tomatoes
  • 8 small new potatoes


Preheat oven to 400° F. Coat a large roasting pan or cast-iron skillet with 1 tablespoon oil. Pat chicken dry with a paper towel and season with salt and pepper; set aside.

Slice 2 limes into wedges. Zest and juice remaining 2 limes; set aside. In a bowl, whisk together remaining oil, honey, garlic, shallot, rosemary, lime juice and lime zest; season with salt and pepper.

Add kumquats, tomatoes, potatoes and lime wedges to the bowl and toss to coat. Transfer the mixture to the prepared pan or skillet with a slotted spoon.

Coat chicken in remaining oil mixture and nestle in the pan skin-side up. Place in the oven and roast until chicken is cooked through (165° F when measured with an instant-read thermometer) and potatoes are tender, basting with pan juices occasionally, 40 to 60 minutes.

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