I love lemon. I love how it makes you pucker. I love how it makes everything smell fresh. I love that lemon can be used to counter a dish that tastes too sweet, or too rich, or just flat.
But the hubs hates lemon. He has this weird lemon radar, that goes off at even the slightest detection of tang.
“Baby, whats in this?”
“Nothing weird, just try it.”
“There’s lemon in here, isn’t there…”
I was craving Greek chicken, marinated in lemon juice and olive oil, baked in the oven alongside wedges of potatoes. But alas, I didn’t want to cook a different dish for my lemon-phobic love. So I came up with this simple citrus chicken. The oven was hot enough to crisp the skin, while leaving the meat nice and juicy. It was tasty served over rice, with the pan juices from the chicken and orange slices spooned over-top. Just add a simple green salad to round out the meal, perhaps with a honey-lemon vinaigrette? *sigh* Or not.
Easy Tangy Citrus Chicken
1 cup of orange juice
2 tbls olive oil
2 tbls honey
1 tsp dried rosemary
2 tsp dried thyme
2 tsp dried oregano
2 cloves of garlic, minced
2 tsp salt
1 tsp pepper
4 chicken thighs or 2 chicken breast, skin-on & bone-in
1 medium orange, sliced
1. Combine marinade ingredients into a gallon zip-top bag. Wisk to combine.
2. Add chicken to marinade and place bag into a bowl to catch drips. Marinate in fridge for at least an hour or up to overnight.
3. Preheat oven to 425 degrees. Apply cooking spray to a lipped sheet pan. Arrange chicken and orange slices on sheet pan. Discard marinade.
4. Cook chicken until skin is crispy and meat is cooked to 165 degrees, about 30 minutes.