HERB AND CITRUS OVEN ROASTED CHICKEN
YIELD: Serves 6
INGREDIENTS:
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 teaspoon onion powder
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 medium onion (any kind), thinly sliced
1 teaspoon dried thyme, or fresh chopped
1 tablespoon dried rosemary, or fresh chopped
Chopped fresh herbs (rosemary, thyme, parsley), for garnish.

DIRECTIONS:
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 around and under the chicken. Sprinkle all over generously with thyme, 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.
Enjoy!
Just 30-40 minutes is all that’s needed to bake this recipe with chicken breasts in place of chicken parts.
For best results, chicken can be marinated in a plastic container or bag for several hours or overnight in the olive oil mixture.
This is great served with a big salad, and/or lemon orzo/potatoes, or garlic bread!
You can also switch up the seasonings to a spicy mix and toss in lemons and limes instead of oranges. Swap cilantro for the rosemary and thyme. Serve it over rice, maybe? No need to be a recipe robot – get creative!
I wouldn’t suggest making this in the crock pot. The skin would not brown, and the chicken would fall (or more like shred) off the bone.

• 2 blood oranges
• 2 navel oranges
• 1 tangelo, small grapefruit, or other citrus of choice
• ½ cup granulated sugar
• ¼ cup water
• ½ cup butter, room temperature
• ⅓ cup white sugar
• ⅓ cup brown sugar
• 2 large eggs, room temperature
• 3 tablespoons freshly squeezed orange juice (from any type of orange)
• 1 tablespoon orange zest (same)
• 1 tablespoon vanilla extract
• 1½ cups plus 1 tablespoon all purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ⅔ cup plain non- or low-fat yogurt

Instructions

1. Preheat oven to 350°F. Line a 9 inch cake pan pan with parchment paper so that it covers the bottom and goes up the sides of the pan. Fold parchment paper so that it hugs the sides of the pan, like an upside down hat. Spray with non-stick spray.
2. With the skin still on, slice citrus ½ inch thick. Use a paring knife to carefully remove the skin from the citrus slices (like cutting off the outer ring). Doing it this way will ensure your oranges citrus stays intact and does not break apart when you slice it.
3. Microwave the sugar and water together until the sugar dissolves completely, about 45 seconds. Pour half of the sugar-water into the bottom of the prepared cake pan, then line the bottom with prepared citrus fruits. Once arranged, pour the remaining sugar-water over the citrus. Set aside.
4. In a large bowl, beat the butter and sugars together until light and fluffy. Add in the eggs, orange juice, orange zest, and vanilla extract.
5. In a separate bowl, combine the flour, baking powder, baking soda, and salt, whisking to combine. Slowly alternate folding in the flour mixture and the yogurt into the wet ingredients until everything is combined. Mixture will be thick.
6. Pour the batter over the prepared citrus slices, spreading it evenly to the edges.
7. Bake for 35 minutes, then allow to cool completely before inverting onto a serving tray.