White Wine Citrus Chicken is easy enough for any day of the week, but amazing enough for special occasions.
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Hey friends. It’s been a while since we talked about my new cookbook, Real Life Kosher Cooking. I know a lot of you have it, because after all, it sold out of the first printing in less than two weeks. (I know! A big part of me still doesn’t believe it. That’s a dream come true for any author.) But whether you own my book or not, there’s one important thing to notice: Real Life Kosher Cooking has a ton of passover friendly recipes. In fact, there’s even a guide in the back listing the recipes that are either kosher for pesach, or need minor changes in order to work for passover. That’s really something I love to do when cooking for pesach – I like to think about year round recipes that just *happen* not to have any chometz.
Take this White Wine and Citrus Chicken for example. It’s a huge family favorite in my family – from the pickiest kids to all the adults. It’s a popular recipe from my book too – I mean, just look at that incredible crispy skin! But when you look at the ingredients….oh hey! Everything on that list is kosher for pesach! Score!
Try this recipe at one of your yom tov meals, or make it to eat on erev pesach, so you won’t be starving by the time the seder rolls around, or remember that it’s a fantastic option for shabbos dinner any week of the year!
Some other main dishes from Real Life Kosher Cooking that you’ll want to enjoy on Pesach:
Grilled Chicken – chili lime marinade
Balsamic Grilled Chicken and Veggie Wrap – skip the wrap or serve with a pesach crepe / use imitation soy sauce for the marinade
Lemon Oregano Roasted Chicken
Raspberry Balsamic Drumsticks – skip the mustard
Pesto Chicken and Potatoes
Tomato Basil Brisket
Gremolata Roast (fun fact: I originally created this recipe for pesach, then decided to save it for my book!)
Lamb Meatballs in Onion Sauce (use potato starch instead of flour)
Sheet Pan BBQ Sausage and Peppers (Do I hear chol hamoed supper?! Serve with mashed or roasted potatoes instead of on a roll!
There are lots more recipes from the other chapters, so you’ll want to check out the pesach guide on page 298 for all of the details!
Now, before I share the recipe for the White Wine and Citrus Chicken, I’ll give a little plug for the book, in case you want to treat yourself after all this hard work you’ve been doing to get ready for yom tov. 😉
Ok, and now for the recipe! You’re going to seriously love this one.
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- 8 pieces bone-in, skin-on chicken (tops or bottoms)
- juice of 1⁄2 small grapefruit
- juice of 1⁄2 lemon
- juice of 1 small orange
- juice of 1 lime
- 1⁄4 cup semi-sweet white wine
- 1⁄4 cup honey
- 1 teaspoon dried parsley OR 1 Tablespoon fresh chopped parsley
- 1 teaspoon kosher salt
- 1⁄4 teaspoon black pepper
- Preheat oven to 350°F.
- Place chicken into a large pan. Cover pan tightly; bake for 30 minutes.
- Meanwhile, whisk together remaining ingredients until smooth.
- After 30 minutes, raise oven temperature to 450°F
- Uncover pan; pour citrus mixture over the chicken. Cook for about 40 minutes, basting every 10 minutes, until the chicken is cooked through and the tops are browned and caramelized.
- This chicken is best the day it’s made, but it can be frozen. Reheat, uncovered, until warmed through.
Like This Recipe? You will absolutely LOVE my cookbooks!
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Enjoy the chicken! I’d love to hear (in the comments below!) which recipes from Real Life Kosher Cooking are on your passover menus! – Miriam
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