|It's that time of the month again, time for another post for the Secret Recipe Club. This month I received the blog A Healthy Jalapeno in the swap. I had so much fun reading through her blog and discovering her fantastic (and healthy) recipes. Citrus-Garlic Roasted Chicken seemed like a great dish for summer. If we had a grill, I would be making this on it. Maybe next time I visit my parents I will borrow their grill to make this dish. Her original recipe only marinated the chicken for only 30 minutes. I knew we were going to be out all day, so I went ahead and marinated the chicken all day. The citrus flavor was beautiful, perfectly bright. I couldn't get enough of the chicken, especially the crispy skin. Miss F was a huge fan, as was C. This will be going into our dinner routine for sure.|
4 large whole chicken thighs
½ navel orange, zested, plus the juice of 1 whole orange
1 limes, zested and juiced
¼ cup extra-virgin olive oil
2 large cloves garlic, peeled and smashed
½ teaspoon kosher salt, plus more for seasoning
Freshly cracked black pepper
Put the chicken in a large Ziploc bag. In a large measuring cup, add the orange juice, lime juice, orange zest and lime zest. Whisk in the olive oil, garlic, salt, and a generous grind of black pepper. Pour the marinade over the chicken. Refrigerate for 30 minutes to 8 hours.
Preheat the oven to 375 degrees. Put a rack on a rimmed baking sheet. With tongs, remove the chicken pieces from the marinade and arrange them on the rack leaving space between each piece. Drizzle a small spoonful of the marinade over the top of each chicken piece; season well with salt and pepper, to taste.
Roast until the chicken is cooked through and the juices run clear when meat is pierced with a knife, about 45 minutes. Serve with fresh lime slices.
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