Herb and Citrus Roasted Chicken

February 23, 2015 by 21 Comments

herb and citrus chicken I know I’m posting this on Meatless Monday, but save it for another day, a midweek meal or even a special occasion, it’s that good, it’s simple to make and the bright colored citrus makes it look elegant and pretty!

It’s filled with juicy fresh lemons and oranges, lots of garlic and herbs and when roasted together the flavors are divine!

herb and citrus chicken I found this recipe on Pinterest and was instantly drawn to it, you can use a whole cut up chicken, other chicken parts or you can adapt the recipe like I did using just the breasts, either way it’s bullet- proof!

herb and citrus chicken The citrus juice mingles perfectly with the olive oil, garlic and herbs, a nice bright dish on a cold winter day!

herb and citrus chicken 

Herb and Citrus Roasted Chicken
 
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Ingredients
  • 2 bone in, skin on chicken breasts, or other chicken parts
  • 5 cloves garlic, minced
  • 2 tablespoons honey
  • 2 whole lemons, one juiced and one sliced
  • 2 whole oranges, one juiced and one sliced
  • 1 tablespoon Italian seasoning, dried
  • 1 teaspoon , garlic or onion powder
  • red pepper flakes, a good pinch
  • 1 medium red onion, sliced
  • ¼ cup of olive oil, plus extra for drizzling
  • fresh thyme and rosemary
  • salt and pepper to taste
Instructions
  1. Heat oven to 400 degrees
  2. Whisk together the olive oil, honey, lemon and orange juice,dried seasoning,paprika, red pepper flakes, onion or garlic powder, salt and pepper.
  3. Place chicken into a baking dish and pour mixture on top turning to coat all sides, at this point you can let it marinate for a little while if you have the time for even more flavor infusion.
  4. Arrange the sliced citrus and onion all around and underneath the chicken.
  5. Place fresh thyme and rosemary throughout and a good drizzle of olive oil.
  6. Roast uncovered for about an hour or until juices run clear and chicken is fully cooked.

 

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21 Comments Filed Under: Fruit, Poultry Tagged: , ,

Roasted Winter Citrus with Shrimp

January 15, 2015 by 12 Comments

roasted citrus with shrimp In my last blog post I roasted grapes for the very first time and now I’m doing it with winter citrus. As I stated before, when roasting vegetables and fruit a nice caramelization starts to occur and then all the flavors deeply intensify, it’s a wonderful thing!

sliced citrus Right now I can find beautiful citrus everywhere so on my recent shopping trip I picked up some Navel, Cara Cara, Minneolas and beautiful Blood Oranges. When roasting citrus it’s best if you can keep them all the same thickness when slicing, so I recommend using a mandoline.

roasting citrus Toss your slices in a little bit of olive oil then place them single layer on a baking sheet that’s lined with parchment.

roasted citrus The citrus goes into a hot oven around 425, turning them over once. You might have to remove some slices before others as they can over-caramelize and start to burn, if it happens just discard them like I did.

roasted citrus They taste best when the slices are still pliable and not stiff, and if they’re cut thinly they’re completely eatable and delicious!

roasted citrus with shrimp My shrimp was also roasted and I made a dressing of olive oil and some of the juice of all four oranges.

citrus dressingroasted citrus with shrimp I suggest roasting some extra citrus, the slices store well in the fridge and you can use them on both sweet and savory dishes, it’s my new favorite thing and the colors will perk you up!

This was the perfect meal to brighten a dreary winter day.

Roasted Winter Citrus with Shrimp
 
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Ingredients
  • a few different variety of oranges that vary in inner color, at least 2 each
  • 1 lb. of shrimp, peeled, de-veined and tail removed
  • 1 bag of fresh baby spinach
  • 2 minced garlic cloves
  • parsley and thyme
  • DRESSING
  • ¾ cup of citrus juice
  • ¾ cup olive oil, whisked together
  • salt and pepper to taste
Instructions
  1. TO ROAST THE CITRUS
  2. Heat oven to 425
  3. Slice each orange nice and thin with a mandoline, toss with olive oil and place on a baking sheet, single layer lined with parchment, sprinkle slices with a tiny bit of salt.
  4. Roast until still pliable turning once, be careful not to burn them as they start to caramelize, 10 or so minutes. Set aside to cool.
  5. ROAST SHRIMP
  6. Line a baking sheet with foil and keep oven at 425
  7. Make sure your shrimp is dry and moisture free by dabbing well with paper towels.
  8. Toss cleaned and dry shrimp into a bowl with enough olive oil to coat, add the minced garlic and a generous amount of fresh chopped herbs.
  9. Place onto foil lined baking sheet and roast until shrimp turns pink and tender, maybe 10-12 minutes, times vary according to size of shrimp.
  10. On a platter layer the spinach, citrus slices and warm shrimp, then drizzle all over with the citrus dressing.

 

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12 Comments Filed Under: Fruit, Seafood, Winter Tagged: , , , , ,