GMA: Pollan Family Citrus-Roasted Chicken with Grand Marnier Recipe

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Good Morning America: Pollan Family Cookbook

Good Morning America featured the Pollan Family’s Citrus-Roasted Chicken with Grand Marnier from their cookbook, The Pollan Family Table. You can also try their salad and dessert ideas.

Despite working full time while raising a family, Pollan family matriarch Corky insisted that everyone have family dinner together every night, a tradition the kids have now carried on in their own families. Tracy said she learned along the way how difficult it can be to assemble a book.

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“We had so much demand from just our close friends,” she said, that they decided to publish a book instead of constantly emailing the recipes on demand. The book also includes multi-layer Nirvana Bars, a recipe from one of the newer generations of the family.

Good Morning America: Pollan Family Citrus-Roasted Chicken with Grand Marnier Recipe Ingredients

GMA: Pollan Family Citrus-Roasted Chicken with Grand Marnier Recipe

The Pollan Family talked to GMA about their experiences compiling a cookbook of favorite recipes, such as Citrus-Roasted Chicken with Grand Marnier. (Tatiana Vorona / Shutterstock.com)

  • 1/4 cup fresh Honey Tangerine Juice
  • 1 tbsp whole-grain Mustard
  • 1 tbsp light Brown Sugar
  • 1/4 tsp crushed Red Pepper Flakes
  • 7 sprigs Thyme
  • 10 cloves peeled Garlic
  • 1 washed, sliced, seeded Honey Tangerine
  • 1/4 cup Lemon Juice (+1 tbsp)
  • 1/2 cup Dry White Wine
  • 3 tbsp Grand Marnier
  • 1/2 tsp Paprika
  • 1/2 sliced Red Onion
  • 8 pieces Chicken (about 4 lb)
  • 1 washed, sliced, seeded Lemon
  • 1/4 cup Olive Oil (+ 2 tbsp)
  • Salt & Pepper

Pollan Family: Good Morning America Citrus-Roasted Chicken with Grand Marnier Recipe Directions

  1. Create a marinade. Mix 1/4 cup oil with lemon juice and tangerine juice. Add wine, Grand Marnier, paprika, onion, mustard, brown sugar, red pepper flakes, 2 sprigs thyme, salt and pepper.
  2. Put chicken in a resealable plastic bag and pour in the marinade. Be sure to coat completely and seal the bag.
  3. Marinate in the fridge for at least one hour, up to overnight.
  4. Remove chicken from the fridge one hour before cooking.
  5. Preheat oven at 450 F.
  6. Drain chicken in a colander over a bowl, reserving marinade plus onion and thyme.
  7. Pat chicken dry.
  8. Pour marinade with reserved onion and thyme into a baking sheet with a rim.
  9. Heat 1 tbsp oil on medium high in a skillet.
  10. Place half the chicken, skin side down, in the skillet; turn heat down to medium.
  11. Cook four or five minutes to form a crust.
  12. Transfer chicken to the baking sheet and turn off heat, letting the skillet cool for a minute.
  13. Wipe the skillet clean. Add oil and repeat steps to brown the rest of the chicken.
  14. After skillet rests again, add garlic to the remaining oil and cook on medium for three minutes, flipping halfway.
  15. Add garlic to chicken baking sheet.
  16. Mix sliced lemon and tangerine among the chicken pieces.
  17. Top with thyme, salt and pepper.
  18. Bake for 25-30 minutes, until chicken is fully cooked at an internal temperature of 165 F.
  19. Take the sheet tray out of the oven and turn the temperature to broil.
  20. Transfer chicken to a serving platter, leaving everything else on the tray.
  21. Return the tray to the oven and broil for around four minutes, letting citrus caramelize.
  22. Arrange broiled citrus and garlic on the chicken platter and garnish with thyme.
  23. Pour baking liquid into a saucepan on medium high and bring to a boil. Reduce to low and simmer to reduce for about nine minutes.
  24. Serve chicken warm with sauce on the side.

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