Dried herbs and a variety of citrus zests and juices give this marinated chicken dish a huge aromatic punch.
Juice and zest of 2 oranges
Juice and zest of 1 lemon
Juice of 1 lime
1/3 cup apple cider vinegar
1/2 cup olive oil
4 cloves garlic, finely chopped
2 teaspoons dried thyme leaves
2 teaspoons dried oregano leaves
Salt and freshly ground black pepper, to taste
1 whole chicken (4-5 pounds), cut into 8 pieces
Instructions: Prepare a marinade by whisking together the citrus juices and zest, vinegar, olive oil and dried herbs and season to taste with the salt and pepper. Place the chicken pieces in a large sealable plastic bag. Pour the marinade into the bag with the chicken. Seal the bag and toss to coat evenly. Refrigerate for at least 6 hours or overnight.
Place the chicken on a baking sheet and drizzle with the remaining marinade. Bake at 350 degrees until the chicken is cooked to an internal temperature of 165 degrees, 30-40 minutes. Remove chicken from the baking sheet and set aside to rest.
Drain off the juices from the baking sheet into a saucepan and skim off most of the fat. Reduce the liquid slightly until it reaches the consistency of a light sauce. Strain the sauce and discard any solids. Serve the sauce immediately with the chicken.
Makes 4 servings
Paul Stephen, Express-News Taste writer
The Link LonkOctober 07, 2020 at 07:00PM
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Recipe: Citrus- and Herb-Roasted Chicken - San Antonio Express-News
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