Now that spring (and almost summer!) has arrived, I've been craving very fresh, delicious, seasonal food. So you can imagine my excitement when I came across this amazing recipe a few months back.
Fresh herbs? Yummy citrus? Juicy baked chicken?
Yes, Please!
I whipped this together really quick for a little dinner party, and I was surprised how such a visually appealing meal was so simple to throw together. Our whole house was filled with the most delicious aroma, and when it was time to sample the dish, the chicken was so tender, plumb, and fell of the bone!
This is now a staple and crowd-pleaser in our home, and it makes for a great healthy dinner! Trust me, give it a shot and you can thank me later! ;)
{ Herb and Citrus Oven Roasted Chicken }
Recipe by: The Comfort of Coooking
Ingredients:
1/4 cup olive oil
4 cloves of garlic, minced
2 tablespoons sugar
2 whole lemons, one juiced and one sliced
2 whole oranges, one juiced and one sliced (or if you don't like sweet, swap for limes!)
1 tablespoon Italian seasoning
1/2 teaspoon paprika
1 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground pepper, to taste
10-12 pieces (about 4 1/2 lbs.) bone-in chicken parts (thighs and legs are best), pat dry
1 medium onion (any kind), thinly sliced
1 teaspoon dried thyme, or fresh chopped
1 tablespoon dried rosemary, or fresh chopped
Chopped fresh herbs (rosemary, thyme, parsley), for garnish, optional
Directions:
Directions:
1) Preheat oven to 400 degrees.
2) In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.
3) Arrange chicken in a 9x13 baking dish with the skin side up distributed throughout the pan evenly.
4) Pour the liquid mixture over the top of the chicken and toss chicken with tongs to ensure all sides are coated. I tend to like to marinate the chicken for 30-60 minutes in this mixture if I have time.
5) Place sliced lemon and orange slices and onion slivers over and under chicken. Generously sprinkle the entire dish generously with thyme, rosemary, salt and pepper until all chicken pieces are seasoned.
2) In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.
3) Arrange chicken in a 9x13 baking dish with the skin side up distributed throughout the pan evenly.
4) Pour the liquid mixture over the top of the chicken and toss chicken with tongs to ensure all sides are coated. I tend to like to marinate the chicken for 30-60 minutes in this mixture if I have time.
5) Place sliced lemon and orange slices and onion slivers over and under chicken. Generously sprinkle the entire dish generously with thyme, rosemary, salt and pepper until all chicken pieces are seasoned.
6) Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Spoon baked chicken pieces out, and feel free to add a little sprinkle of fresh herbs.
In the original recipe, I love that she suggests to switch up the seasonings to a spicier mix, and then swap oranges out for limes. A little cilantro in the place of the thyme and rosemary has a whole different taste that is still juicy and delicious! The options are endless!
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Bon Appetit!
