Lemon Roasted Chicken
Chef Marcus leans into bright, layered spice here. The chicken is roasted with a citrusy, aromatic Cape Malay-inspired marinade. Herb-flecked rice carries notes of ginger, garlic, and cumin, while sautéed kale and grilled mango bring both earthiness and a soft sweetness. Served with a lemon curry aioli on the side.
Nutritional facts
Protein
44g
Carbs
34g
Calories
760kcal
Fat
54g
Ingredients
Chicken Thigh, Kale, Mango, Mayonnaise, Corn, Onion, Lemon, Jasmine Rice, Fermented Black Beans, Avocado Oil, Cilantro, White Vinegar, Italian Parsley, Garlic, Canola and Olive Oil Blend, Lime Juice, Kosher Salt, Ginger, Lemon Zest, Black Pepper, Cumin, Coriander, Turmeric, Curry Powder, Sweet Paprika, Cinnamon, Ginger Powder, Hondashi, Cayenne Powder, Fenugreek
Contains milk, eggs, bonito, wheat, soybeans.
Reviews
0.0
Based on 0 reviews
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About Marcus Samuelsson
Marcus Samuelsson is the esteemed chef behind many restaurants worldwide, including Red Rooster Harlem and Red Rooster Overtown in Miami; Hav & Mar in the Chelsea Arts District; Metropolis at the Perelman Performing Arts Center in lower Manhattan; “Marcus” restaurants in Atlanta and New Jersey, plus several international locations including The Bahamas, Canada, and Ethiopia as well as numerous Streetbird and Vibe BBQ outlets in the US and Bahamas.
Samuelsson was the youngest person ever to receive a three-star review from The New York Times. He has won eight James Beard Foundation Awards and was the guest chef for the Obama Administration’s first state dinner. In 2023, Marcus earned an Emmy Award for the Short Form Program “My Mark.” He is a longstanding judge and TV personality on the hit Food Network show "Chopped," head judge of Top Chef: Family Style, and an Iron Chef on Netflix’s rebooted Iron Chef: Quest for an Iron Legend, and makes frequent appearances on Scandinavian TV. Samuelsson served as host and producer of the Seat at the Table audio series on Audible and co-host of This Moment podcast with Swedish rapper Timbuktu on Acast. He is the author of multiple books including The New York Times bestseller Yes, Chef: A Memoir as well as the critically acclaimed The Rise: Black Cooks and the Soul of American Food.
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