Pan Roasted Chicken with Kinnow and Herbs! - welcoming winter

Winter is the time when nature is in abundance with colourful produce to tantalise our tastebuds!

Saw this juicy and colourful Kinnows in the supermarket yesterday and the immediate recipe that comes to my mind was a Pan Roasted Chicken with this gorgeous citrus fruit.

The recipe is pretty simple.

First made Herbs Butter by mixing fresh Thyme, Rosemary and some chopped Parsley with unsalted butter. Added some Kinnow and Lime Zest to it and kept aside.

Got two whole leg pieces of Chicken with skin, that is indeed a beauty to cook as you can make the skin crispy with juicy flesh inside, and pat them dry after a thorough wash.

Made a slit in the skin and carefully spread the Herb Butter mix between the skin and the flesh. Lightly rubbed the other side also with the same mix and seasoned both the sides well with coarse sea salt and freshly grounded pepper. 

In an iron pan, added some olive oil and put the chicken legs skin side down first and then turn them into another side after around four minutes. Added some more salt on top and cooked for another four minutes. 

Turn off the heat and added slices of Kinnow and Lemon into the pan, placed some of them on the chicken and around the pan. 

Squeezed a couple of slices too to add the juice on to the chicken before putting them in a pre-heated oven at 250C for around Twenty minutes. 

Ta-Da! Your Pan-roasted Chicken with Kinnow and Herbs is ready!

Served with some brown rice as sides.