Friday, January 17, 2014

Citrus Herb Roasted Chicken

Alright y'all. I'm going to make this short and sweet for you since torturing you with a lot of reading on my Paleo Copycat Zuppa Toscana recipe. This one hails from a Pinterest picture I saw, originates from Comfort of Cooking, and was modified a bit by me to make it Paleo.

This dish was super fast and easy to make, especially if you have a Mandolin slicer. Don't know what that is? Look it up, then order one immediately because all of your slicing needs can be done in a SNAP with it. Oh, and don't turn your oven on if you plan on marinading the meat! I just put it first step so you didn't have to look for it.

Citrus Herb Roasted Chicken
Prep Time: depends on marinade, 10min without                                                       Cook time: about 1 hour

So many colors!

-- 10-12 bone-in chicken thighs and legs, skin on [about 4-4.5#, I got whole legs from Whole Foods, which ended up being 7 thighs and legs all attached]
-- 1/4 cup Olive Oil
-- 4-5 cloves of garlic, minced
-- 1 tsp onion powder
-- 1 tsp cayenne pepper [ if you are averse to spice, you can use Paprika which is subtler, I just didn't have any]
-- 2 oranges, one sliced (about 1/4"), one to juice
-- 2 lemons, one sliced (about 1/4"), one to juice
-- 1 TBSP Italian seasoning
-- 1 med onion, thinly sliced
-- 3 TBSP fresh chopped rosemary [or 1 TBSP dried]
-- 1-2 TBSP fresh chopped Sage [you can omit if necessary]
-- Salt and Pepper to taste


-- Preheat oven to 400 degrees.
-- Whisk together olive oil, garlic, onion powder, cayenne, juice of one orange, juice of one lemon, and Italian Seasoning.
-- Place chicken in a 13x9 baking dish (or bigger if you need it), cover with oil mixture, coating both sides. Leave skin side up, cover, and stick in the fridge for as long as you want. I didn't have time to go overnight so was about 2 hours. If you don't have time, you can go ahead without it as well.
-- After marinading, take chicken out, re-flip all the pieces around to moisten. Skin is still up.
-- Sprinkle generously with cracked black pepper, salt, chopped rosemary, and sage (in that order if you want the best coverage). 
-- Arrange onions, oranges and lemons around and under the chicken. Get it all up in there. Everywhere.
-- Put in the oven and leave it for 1 hour. Check that chicken is done (juice run clear.. I cut into them even though that's not the professional way to do it but hey.. better than raw chicken)
-- Once it's done, remove from pan if you'd like, and top off with some of the juices at the bottom of the pan. I ate mine with broccoli and cauliflower, but would be good with just about any veggie!

Got a lot of responses when I posted the picture on Facebook so hope you enjoy this! Let me know how it turns out!


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