This chicken is bitchin’. It’s flavorful and fall-off-the-bone tender. Goodluck not taking seconds.
Herb Citrus Chicken
Serves 4-6 with leftovers
1/2 cup olive oil
6 cloves garlic, minced
1 tablespoon agave nectar (or honey)
3 whole lemons, 2 juiced and 1 sliced
2 oranges, juiced
1.5 tablespoon italian seasoning
1 tsp paprika
2tsp onion powder
1/2 tsp crushed red pepper flakes
dried parsley, basil, oregano
sea salt and crushed black pepper
Roughly 24 pieces bone in chicken parts (2 packs drumsticks & 2 packs thighs), pat dry
1 medium onion, thin sliced
2 tsp dried thyme, or fresh chopped
1.5 tablespoon dried rosemary, or fresh chopped
In a small bowl or directly into a large gallon ziplock bag mix together olive oil, garlic, agave, lemon juice, orange juice, italian seasoning, paprika, onion powder, crushed red pepper, and a healthy dose of dried parsley, basil, oregano, sea salt, and black pepper to your liking. (the herb amounts all depend on how herby you want your chicken. I just added a few shakes of each).
Place chicken and olive oil mix into the large gallon ziplock, mix around, and allow to marinade for a few hours, up to overnight in the refrigerator.
Preheat oven to 400 degrees F.
Place chicken in two 13 x 9 inch glass baking dishes, distributing chicken and all the marinating juices evenly. Arrange slices of lemon and onion around and on top of chicken.
Sprinkle generously with the thyme and rosemary if you’d like even more herb flavor (optional)
Bake for 1 hour, uncovered, or until chicken is cooked and juices run clear.
Remove from oven, serve it all up and chow down!
You can make this recipe with chicken breasts instead of parts the exact same way, but only bake for 30-40 minutes instead of an hour. This chicken is great with a nice big salad or vibrant green broccoli and brown rice.
Summer is coming. Fire up the grill. Pick up some fresh zucchini. Make an awesome salad that will convince your friends that you’re a master of all things grilled, fresh, and delicious. Eat said salad. Repeat.
zucchini ribbon salad
2 small – medium zucchini
2-3 handfuls greens ( I used a baby chard, arugula, spinach mix)
1/4 cup toasted pine nuts
2-4 oz cheese (I used a sheep’s milk cheese similar to gorgonzola in flavor, feta would be delicious as would parmesan)
extra virgin olive oil
red wine vinegar
crushed red pepper
salt & crushed black pepper
Preheat your grill. With a vegetable peeler, cut thin lengthwise “ribbons” of your zucchini. You could also use a mandolin to make the long thin strips. Massage the ribbons with some olive oil. Lay on your grill until cooked and you get some beautiful golden brown grate marks. Remove and set in a bowl.
To make your dressing mix 3 parts extra virgin olive oil to one part red wine vinegar. Whisk in 1-2 tsp dijon mustard, 1 crushed garlic clove, and some crushed red pepper, salt, black pepper to taste.
Toss your grilled zucchini ribbons with the greens, toasted pine nuts, crumbled cheese, and a few tablespoons of dressing.
We ate our salad with some grilled salmon (recipe to follow) and a hearty serving of roasted sweet potatoes!