Citrus Rosemary Chicken (Serves 4)

Recommend pairing with Erath Pinot Noir, Willamette Valley Oregon

• 4 boneless skinless chicken breast 5-6oz each

• Kosher salt

• Cracked pepper

• 1 cup Erath Pinot Noir

• 1 orange zested and juiced plus 1 sliced orange and more for finishing

• 1 lime zested and juiced, plus 1 sliced lime and more for finishing

• 3 TBSP extra virgin olive oil

• 3 TBSP tomato paste

• 2 tsp dried oregano

• 2 TBSP fresh rosemary

• 1 tsp sweet paprika

• 1 tsp ancho chili pepper

• 2 TBSP roasted garlic puree

• 1 yellow onion quartered and sliced

• ½ cup honey

Season the chicken with kosher salt and cracked pepper and let sit while preparing the marinade. 

Prepare the citrus marinade in a large bowl, add the wine, orange juice and zest, lime juice and zest,  extra virgin olive oil, tomato paste, spices, and a good dash of kosher salt. Add the garlic and onion. Whisk to combine.

Add the chicken and toss to coat, cover and refrigerate for two to three hours (for best results, take it out of the fridge and leave the chicken at room temperature for 30 to 45 minutes before cooking)

Preheat the oven to 400 and adjust a rack in the middle.

Transfer the chicken and half the marinade to a large casserole dish.  Lay orange and lime slices on top and drizzle honey over the top.  Bake for 25-30 minutes or until the chicken is fully cooked and tender.

Pour marinade from baking dish in a small sauté pan and reduce over medium heat to create a sauce

Serve chicken with the sauce and finish with some fresh squeezed lime and orange.