Easy Citrus Chicken
It’s been quiet around here, online hasn’t it? I know you all think I’ve abandoned my site, or I’m lying in a ditch somewhere, but that’s not the case! I’ve just been really busy with another project that I’ll introduce here soon. It’s no excuse, I know. But I’m back and I have a couple of new recipes for the week.
Somehow it’s January already, and January means resolution season. For lots of people that means detoxing from the Christmas cookies and New Year’s hangovers. For other people, it’s a pledge to eat at home more often and save money. Whether your resolution is physically or financially motivated, this recipe should help you keep your resolve while still eating well. Because if you’re not eating well this year, it’s not going to be a good one.
The beauty of this recipe is that you can throw everything in a baking dish and stick it in the oven with minimal chopping and prepping. Chicken thighs, slices of orange and lemon, shallots, olive oil, salt and pepper. The shallots caramelize and sweet, while the citrus brightens the dish up. It’s a happy kind of dish and a wonderful way to start the new year.
[print_this text=’Print Recipe’]Easy Citrus Chicken
2 lb. boneless, skinless chicken thighs
1 large navel orange, sliced with peel
1 lemon, sliced with peel
4 shallots, peeled and thickly sliced
1/4 cup olive oil
1 tsp. coarse salt
1 tsp. freshly ground pepper
chopped fresh herbs (optional)
Place everything except the herbs in a baking dish and toss until evenly combined. Cover and marinate in the fridge for at least 30 minutes or overnight.
Preheat the oven to 375°. Place the baking dish in the oven and cooke for 30 minutes, or until the chicken is cooked through and slightly brown. Depending on how cold your fridge is, you might need to cook it longer.
Discard the citrus slices, sprinkle with fresh herbs and serve with your favorite side – salad, polenta, potatoes, or pretty much anything.
Makes 4 – 6 servings. [/print_this]