Something amazing happened: Daylight Savings! Prior to it, the sun was going down at about 4:30 here in Colorado, which is just absurd. It was pitch black by about 5:15. So I was having a severe lack of dinner posts on the blog, due to not having any sunlight to photograph them!
Now that has all changed: It stays light until about 7:00 p.m., which is incredible. Stephen doesn’t get home from work until about 6:30 usually, so I couldn’t possibly make dinner early enough to photograph them without having to reheat (which sometimes ruins a dish!). We like to eat our meals fresh, so thank you earth’s rotation and the farmers for allowing this beautiful change of daylight to happen.
First up for spring dinner posts is this Citrus Herb Chicken. If you’re looking for a dish to impress your guests (both in taste and in beauty), look no further. This one wins all the prizes.
I’m actually eating leftovers right now as I type this, so I can still attest to how delicious it is (side note: it reheats great!)
And though it looks complicated and tastes complicated, it’s actually a simple dish to prepare. Aren’t those the best kind of dishes?
Heat oven to 400 degrees. Then, whisk together 1/4 cup olive oil, 1/4 cup fresh lemon juice (the juice from one large lemon), 1/4 cup fresh orange juice (the juice from one naval orange), 3 cloves of garlic (minced) 2 tablespoons granulated sugar, 2 tablespoons Italian seasoning, 1 teaspoon onion powder, 3/4 teaspoon crushed red pepper flakes, salt and pepper, to taste.
Arrange 3.5 lbs. bone-in chicken thighs in a 9×13 in. pan–or another serving dish that would fit the chicken (I used the dish in the photo above because it’s pretty).
Cut 4 red potatoes into bite size pieces and place them in the dish, spread out and in between pieces of chicken.
Top with the oil/citrus mixture and coat all pieces of chicken.
Sprinkle each piece of chicken with dried thyme. Add fresh rosemary to the dish (optional).
Place it in the oven, uncovered, and cook for 35 minutes.
Take it out of the oven and add 2 cups of fresh green beans to the dish.
Also use this time to baste the chicken.
Return it to the oven for another 25-30 minutes.
You want the skin to be browned like shown above. If you’re not getting that look, then broil the chicken for 2-3 minutes. But believe me, after basting and returning to the oven you should get that look without needing to broil.
Also, I served this with white rice. It’s a great dish on it’s own, but feel free to supplement it to fit your family!
- ¼ cup olive oil
- 2 large lemons, one juiced one sliced
- 2 naval oranges, one juiced one sliced
- 3 cloves of garlic, minced
- 2 tablespoons granulated sugar
- 2 tablespoons Italian seasoning
- 1 teaspoon onion powder
- ¾ teaspoon crushed red pepper flakes
- salt and pepper, to taste
- 3.5 lbs bone-in chicken thighs
- 1 tablespoon dried thyme
- 2-3 sprigs fresh rosemary
- 4 red potatoes, cut into bite size pieces
- 2 cups green beans
- Preheat oven to 400 degrees
- Whisk together olive oil, lemon juice, orange juice, garlic, sugar, Italian seasoning, onion powder, red pepper flakes, salt and pepper
- Add chicken to a 9x13 in. dish (or another dish that will fit the chicken)
- Add potatoes to the dish
- Pour olive oil mixture over the chicken, making sure to coat each piece
- Sprinkle thyme over the chicken, add rosemary to the dish
- Take slices of orange and lemon and stick them in between chicken pieces
- Cook for 35 mins.
- Take out, add green beans to the dish
- Use this time to baste your chicken
- Return to oven and cook for another 25-30 minutes
- Dig in!
Adapted from The Comfort of Cooking.