Now onto some good food...
Orange, lemon, garlic, thyme, rosemary, and olive oil; whats not to love? I first came across this recipe on Pinterest, via HERE. I've made it a few times and always go back to it, Liam loves it so much. I love the crispy skin and bright rich flavors. Its a go to recipe and could easily be used for entertaining, freezes well if you have leftovers, and is put together in a snap!
Its best to let this marinate overnight, in a gallon size Ziploc bag. All the flavors really develop over a long period of time.
Tonight I served mashed potatoes, with full fat of course and crispy green beans.
Any thoughts on the blogging world?
Citrus and Herb Oven Roasted Chicken
1/4 Cup Olive Oil
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 teaspoon Onion Powder
1/4 teaspoon Crushed Red Pepper Flakes
Kosher Salt and Pepper, to taste
10-12 pieces chicken legs, about 4 1/2 pounds
1 Medium Onion, thinly sliced (about the size of dime)
1 teaspoon Thyme
1 teaspoon Rosemary
Fresh Herbs for garnish
Mix all ingredients together in a bowl, add Chicken. Put chicken and marinade in a gallon size Ziploc bag and let rest for 24 hours.
Arrange chicken and marinade in a oven safe rectangle dish.
Preheat oven to 400º F and roasted for 45-60 minutes, or until juices run clear.
Serve with your favorite sides.