2020 is a leap year; and as Kimmie said, that means “we have one extra day.” So to celebrate (?), we’ve developed a new recipe: Leap Year Roast Chicken—patent pending.

It’s a spin off of the Leap Year cocktail; a blend of gin, orange liqueur, sweet vermouth, and lemons. Bartender Harry Craddock invented it at The Savoy Hotel in February 29, 1928. It’s documented in the Savoy Cocktail Book “to have been responsible for more [marriage] proposals than any other cocktail that has ever been mixed.”

This year ain’t right… it’s leap.

We’ve taken all of those citrus-y flavors, and made them the marinade for this roast chicken recipe. The result is a bright, sweet bird, and accompanying caramelized vegetables with hints of acidity. For the best results, watch the video, as Kimmie teaches us how to properly spatchcock a chicken; which helps to evenly roast the entire thing in the oven.

Leap Year Roast Chicken

  • Serves: 2-4 people
  • Active time: 1 hr
  • Total time: 1 hr + 1 to 4 hrs
  • Difficulty: Medium



  • 1 chicken, spatchcocked
  • Salt and pepper, to taste
  • 1 large orange, sliced into rounds
  • 1 lemon, sliced into rounds


  • ¼ cup oil
  • 2 tbsp. (1 oz) gin
  • 1 tbsp. (0.5 oz) Grand Marnier or orange liquor
  • ½ cup parsley (or other tender herbs), chopped
  • 2 tsp. dried oregano


  • 2 white onions, cut into wedges
  • 1 head garlic, split in half


  1. Heavily season chicken with salt and pepper.
  2. Place chicken in a shallow dish or large Ziploc bag with the slices of orange and lemon.
  3. Set aside.
  4. In a bowl, whisk together oil, gin, orange liquor, and herbs.
  5. Add marinade to the chicken and citrus, making sure the chicken is well coated.
  6. Cover chicken and let sit in marinade for at least 1 hour and up to 4 hours.
  7. Preheat oven to 400F.
  8. Line a baking sheet with foil then place sliced onions and halved head of garlic in an even layer over the foil.
  9. Remove the chicken and citrus slices from the marinade.
  10. Add the citrus slices to the onions and garlic then place a wire rack over top.
  11. Add the chicken on the rack, skin side up, and discard the marinade.
  12. Roast chicken in the preheated oven until the internal temperature of the chicken reaches 165F and the skin is golden brown, about 45-50 minutes depending on the size of the bird.
  13. Remove from the oven and set chicken aside to rest before serving with the roasted vegetables and citrus.​

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