Staying Stylish in Suburbia

Foodie Friday- Rosemary and Citrus Oven Baked Chicken

Friday, October 4, 2013

I recently made this recipe from, The Comfort of Cooking. As usual I tweaked it a little bit. I added potatoes to my dish and took out a few herbs from the original recipe. Still, it turned out darn right scrumptious if I do say so myself! Try it out this weekend. I promise your taste buds and belly will thank you.



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
1 tablespoon Italian seasoning
1/2 teaspoon paprika
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 bag of small potatoes cut into pieces
1 medium onion (any kind), thinly sliced
1 tablespoon dried rosemary, or fresh chopped
Chopped fresh herbs (rosemary) for garnish, optional




 


Preheat oven to 400 degrees F.
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.
Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion and potatoes around and under the chicken. Sprinkle all over generously with rosemary, salt and pepper.
Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired.

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