Roasted chicken has been done a thousand ways, but this uniquely spiced and citrusy chicken is a tasty spin on the classic post-workout meal.


  • 1/4 cup extra-virgin olive oil
  • 2 Tbsp white wine vinegar
  • 1 Tbsp honey
  • 2 garlic cloves, crushed
  • 2 tsp harissa
  • 1/2 tsp allspice
  • 2 large chicken breasts with skin on (or 4 smaller breasts about 4 oz each)
  • 1 tangerine, cut into slices, peel intact
  • Sea salt and black pepper to taste
  • 1 cup fresh mint leaves, chopped (save a few for garnish)


  1. Preheat oven to 375°. Mix oil, vinegar, harissa, and allspice in a small bowl. Add mixture to freezer bag, then add the chicken breasts and seal the bag. Coat well, and let stand at room temperature for 30-60 minutes, or marinade for a few hours or overnight in the refrigerator.
  2. Add chicken to a roasting pan with tangerine slices on top and underneath. Roast the chicken for about 30 minutes or until cooked through with a glazed top and tender meat.
  3. Remove from oven. Sprinkle breasts with salt, pepper, and chopped mint, plus some full leaves as garnish.
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