Oven Roasted Chicken with Lemon

Oven Roasted Chicken with Lemon 

Roasted chicken is a comfort food in my house. Making it as a one-pot-dinner only makes it better in my opinion. This is a more rustic version, but very very yummy. 

Serves 4-6.

Ingredients:

• 1 chicken about 5 pounds (2-2½ kg) 
• 1 lemon (I used a large Meyer Lemon from my tree)
• 4 garlic cloves, 
• 2 teaspoons coarse sea salt
• 5-6 fresh thyme sprigs
• 10-14 medium Yukon gold potatoes
• about 2-4 tablespoons olive oil 

Directions:

Make sure to take the chicken out of the refrigerator at least an hour before starting to roast it. This will ensure a more even cooking.

Preheat the oven to 350℉ (180℃).

Rub the chicken with some olive oil, and season it inside and out with salt. Cut the lemon into wedges. Place the chicken in a large roasting pan, and stuff the cavity with lemon and garlic. 

Rinse the potatoes, and cut them in half lengthwise. Dress the potatoes with olive oil, and season with salt. Place the potatoes cut side down around the chicken.

Roast the chicken for 75 minutes. Then raise the temperature to 425℉ (220℃), and continue roasting the chicken for another 30 minutes, until the thickest part of the chicken reaches 175℉ (80℃).

Serve the chicken with the roasted potatoes and a drizzle og the chicken/lemon juices from the roast.

Enjoy!

Roasted Chicken with Blood Orange and Mint

Roasted Chicken with Blood Orange and Mint

I keep getting attacked by blood oranges at my grocery store. They keep hopping into my cart. 

So I have to figure out new ways to use them. I have been roasting whole chicken with lemons, so why not use blood oranges? 

I really like the sweet and sour taste this combination gives. The sauce is very thin and can be thickened, but the taste was fantastic.

Serves 4.

Ingredients:

• 6-8 boneless chicken thighs

• few sprigs of mint, torn

• 2 blood oranges, thinly sliced

• 1-2 red onions, cut in chunks

Marinade:

• 3 tablespoons olive oil

• 3 tablespoons balsamic vinegar

• 3 tablespoons brown sugar

• 200 ml orange juice (preferably blood orange)

Directions:

Mix the marinade add the chicken to it, and let the chicken marinate for a few hours in the refrigerator.

Preheat oven to 425℉ (220℃).

Place the chicken in an ovenproof dish, add onion, mint, blood orange slices and pour the marinade over. 

Place dish in oven and roast until chicken is browned and cooked through, about 35-45 minutes.

Serve chicken with rice or couscous.

Enjoy!

Green Goddess Chicken

Green Goddess Chicken

It is well known that if you marinate chicken in buttermilk, you will get the most juicy chicken. I have done that with the chicken nuggets earlier on.  So why not marinate chicken in the green Goddess dressing. 

Serves 4.

Ingredients:

• 200 ml green Goddess dressing

• 4-6 chicken thighs

• olive oil, for roasting

• 1 teaspoon salt

Directions:

Pour the dressing into a ziplock bag with the chicken thighs. Let the chicken marinate in the dressing for at least 6 hours or over night in the refrigerator.

Preheat the oven to 450℉ (235℃).

Remove the chicken from the marinade, shaking off the excess dressing, and place the chicken skin-side up on a rimmed baking sheet. Discard the marinade. Pad the liquid off the chicken skin with paper towel. Drizzle the chicken with olive oil and sprinkle with coarse salt. 

Roast the chicken for 30-45 minutes golden brown and cooked through.

Serve the chicken with a salad and use the dressing as a cold sauce.

Enjoy!