Easy Tangy Citrus Chicken

Lemon Chicken

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…”

Dangit.

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.

LemonChicken1

Easy Tangy Citrus Chicken

Marinade

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

For chicken

Cooking spray

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.

Lemon Chicken

Pineapple Salsa

Pineapple Salsa

Today the calendar says October, but with the temps still in the low 80’s here, I can’t help but feel its still early September. And I hate it. It just doesn’t seem right that I’m wearing shorts and sandals in October. The Canadian in me yearns for the cooler, more comfortable weather, the boots and bonfires, the apple picking and pumpkin carving. Yes, I love all of the cliches of autumn, because they are comforting and remind me of family.

Despite all of this, I just can’t cook like its fall. It’s just too damn warm to fire up the oven and braise a roast. Thankfully, a cold front is rolling in next week. But today I made pineapple salsa to go along with the Asian pork tacos I’ll be grilling later on. I couldn’t find any organic pineapple at the store, but there were organic jalapeños, garlic and cilantro. I love how the spicy kick is tempered by the sweetness of the fruit. It might say October, but here’s a salsa recipe to go with the last of the Indian summer.

Pineapple Salsa

Pineapple Salsa
2 cups fresh pineapple, chunked
2 organic jalapeños, small dice (you can remove the seeds and ribs, but I left them in for the spice)
1/2 medium red onion, small dice
2 cloves organic garlic, minced
2 tsp minced ginger
Juice of 1 lime
1 large handful of organic cilantro, chopped
1 tbls sesame oil
Salt and pepper to taste

Preparation
1. Combine all ingredients. Let stand at room temperature for an hour, or in the fridge for at least 2 hours to let flavors develop.

2. Serve with grilled fish, chicken or pork or with chips.