When you cook chicken a ‘million’ and one ways, one has to devise other ways to enjoy the feathery one. Had a few oranges that were heading down south. You see, although the calendar says autumn, the temperatures still feel like summer in Florida. As a result, my precious perishables carry shorter shelf lives. I had no intention of tossing out what I consider ‘big bucks’.
I was elated that to my culinary mind wasn’t in a ‘foggy’ mood. I was able to come up with a plan. Decided to cook a roasted citrus chicken with a few thighs and drumsticks. The previous night, chicken pieces were marinated with crushed garlic, minced onions, thyme, black pepper and salt to taste.
About three to four hours before cooking, chicken was soaked in a combination of orange, lemon, and lime juice. These were removed and dried on paper towels; then, drizzled with olive oil. Chicken pieces were topped with orange and lemon slices and then roasted in 360 degree oven for 50 minutes (turning once).
They were then brushed with a simmered citrus sauce which included a sprinkle of sugar and along with salt and drizzle of soy sauce. Roasted citrus chicken was served with black beans, jasmine rice (not in pic) and a corn/sweet potato salad. My stomach and I were quite happy and satisfied.