DRUMSTICKS TO PUCKER-UP TO ##ROASTED CITRUS DRUMSTICKS

It was a citrusy kind of affair for me and my chicken drumsticks. I love citrus. And, being here in South Florida, United States, allows me fresh oranges this time of year. Wish I could state that I visited an orchard and handpicked same; but, I didn’t. I was fortunate to select a perfectly sweet crop in the produce section of my neighborhood supermarket.

I thought I could give my seasoned drumsticks a citrusy flavor. By the way, I removed the skin and seasoned with same with salt, black pepper, crushed garlic and a drizzle of balsamic vinegar the night before. The beautiful thing about adding citrus to protein or any other food group is that immediately, amazing flavors are incorporated. As a matter a fact, whenever I add citrus to chicken, I tend to use less ingredients because the citrus shines and expels its tart-like, sweet and caramelized flavors.

I was in a rustic kind of mood; thus, I grabbed my cast iron skillet and prepped for action. With a drizzle of canola oil, I dried drumsticks on paper towel and removed traces of garlic. Chicken drumsticks were browned on both sides.

CHICKEN DRUMSTICKS BROWNING IN CAST IRON SKILLET
CHICKEN DRUMSTICKS BROWNING IN CAST IRON SKILLET

After drumsticks were browned, sliced lemon, orange, onion and the fresh juice were added.

ORANGE/LEMON SLICES AND FRESH JUICE FOR DRUMSTICKS
ORANGE/LEMON SLICES AND FRESH JUICE FOR DRUMSTICKS
SKILLET READY FOR ROASTING IN OVEN
SKILLET READY FOR ROASTING IN OVEN

Skillet was placed in oven for roasting at 380 degrees for approximately 45 to 50 minutes turning once. The input of orange, lemon, onion, thyme expelled all their flavors that embedded the chicken. Moreover, the lemon and orange slices acted as tendering agents for chicken.  The final dish was one that roasted down to a brown chicken and caramelized citrus and onions.

FINISHED DISH ROASTED CITRUS DRUMSTICKS
FINISHED DISH ROASTED CITRUS DRUMSTICKS

Roasted citrus chicken drumsticks were served with a combination of sweet and red potatoes infused with sour cream and a generous sprinkle of cinnamon. In addition, a side serving of sautéed Kale with a splash of fresh orange juice was added.

SIDE DISHES OF MASHED SWEET/RED POTATOES AND GARLIC KALE
SIDE DISHES OF MASHED SWEET/RED POTATOES AND SAUTEED KALE
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A ROASTING AFFAIR ##ORANGE/HONEY ROASTED CHICKEN/APPLES/CARROT/SWEET POTATOES

Guys, I wasn’t in the mood to cook stove top. Moreover, I had to go toil to bring home the ‘bacon’. As a result,  I allowed my oven to do most of the work.  I did a prepping job of marinating six pieces of dark chicken parts (3 drumsticks and 3 thighs). With the drizzle of a little balsamic vinegar, the sprinkle of salt, pepper,dried basil and crushed garlic, skinless chicken parts were left to absorb all the flavors and spices for approximately 3 hours.

Oven was pre-heated at 400 degrees. On a sheet pan sprayed with Pam oil, chicken parts were placed along with apple slices and wedges of carrot. Chicken parts, apple slices and carrot were roasted for approximately 45 minutes, turning once half-way through the cooking process. The apples expelled amazing tart/sweet juices that were absorbed by the chicken.

CHICKEN PARTS ALONG WITH CARROT WEDGES AND APPLE SLICES - HALF-WAY THROUGH COOKING PROCESS
CHICKEN PARTS ALONG WITH CARROT WEDGES AND APPLE SLICES – HALF-WAY THROUGH COOKING PROCESS

In a small stock pot, the juice of a fresh orange along with two teaspoons of honey, splash of vinegar and soy sauce were simmered under low heat. Also, a pinch of salt and pepper were added. Chicken parts were given an extra ten minutes after they were brushed with orange and honey sauce.

Orange/honey roasted chicken was served with roasted sweet potatoes sprinkled with cinnamon plus the wedges of carrot and apple slices. The dish was a tad sweet, sour and tart  which gave my taste buds loads of excitement. To say I was happy is an understatement; I was over the moon.

Guys, that’s what beautiful things are made of. If only I never had to go toiling…..