Oven-roasted Kumquat Chicken

Prep:

25 m

Cook:

1 h 25 m

Ready in:

1 h 50 m

Yum

Tired of the same usual chicken recipes? Kumquat will add a new flavor to your meal!

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Servings: 4

Olive oil

3 tbsp, divided

1 whole chicken, cut into pieces

Salt

to taste

Pepper

to taste

4 limes, divided

Honey

1 tbsp

Garlic

4 cloves, minced

1 shallot, minced

Rosemary

2 tsp, chopped

Kumquats

1 ½ cups, sliced

Whole cherry tomatoes

1 cup

8 small new potatoes

While preheating oven to 400° F/200° C/Gas Mark 6, coat a roasting pan with 1 tablespoon oil. Pat the chicken dry with paper towel and season with salt and pepper. Put aside.
Cut 2 limes into wedges. Squeeze juice from 2 remaining limes and keep their zest. Whisk remaining oil, honey, garlic, shallot, rosemary, lime juice and lime zest in a bowl. Season with salt and pepper.
Add kumquats, tomatoes, potatoes and lime wedges and mix to coat. Put the mixture into the pan with a slotted spoon.
Pour the remaining oil mixture over chicken and put in the pan skin-side up. Roast in the oven, basting occasionally, until chicken is cooked through and potatoes are tender. It will take about 40 to 60 minutes.

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