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Citrus Herb Chicken Recipe

Name: Citrus Herb Chicken Recipe
Yield: 4-6
Ingredients: ¼ cup Olive Oil; 4 cloves Garlic, minced; 2 tbsp Sugar; 2 ea Lemons, one juiced and one sliced; 2 ea Oranges, one juiced and one sliced; 1 tbsp Litehouse® Italian Herb Blend; ½ tsp Paprika; 1 tsp Onion Powder; ¼ tsp Crushed Red Pepper Flakes; 1 ea Kosher Salt and Freshly Ground Pepper, to taste; 10-12 ea pieces (about 4 1/2 lbs.) Bone-in Chicken Parts (thighs and legs are best), pat dry; 1 ea medium Onion, thinly sliced; 1 tsp Litehouse® Freeze Dried Thyme

January 26, 2017 April Preisler

Serves: 4-6

With a new year in place I’m sure that many of you set resolutions to live a healthier lifestyle. I am one of those people too. It can often be difficult as a food blogger to stay on a healthy track. I love food, there is no doubt about that but choosing the right foods most of the time and eating in moderation the rest of the time is something that I have challenged myself with in 2017. I’ve been roasting more than pan frying and incorporating more vegetables and fruits into my daily life. I have also made a conscious effort to eliminate a lot of sodium from my diet and flavoring more with herbs and fresh flavors. This was the idea behind my Citrus Herb Chicken.

I have found that fresh herbs are a great way to flavor meat and vegetables but in the middle of winter in Wisconsin these can be hard to find, or expensive. I often rely on my Freeze Dried Herbs from Litehouse to fill in the gaps. Their little jars of herbs pack in all the flavor of fresh herbs for a fraction of the cost. I love to use their Italian Herb Blend on chicken dishes and I think that the combination of citrus and this herb blend bring out a world of flavors.

This dish is quick and easy to pull together on a weeknight for your family and is perfectly paired with a side of quinoa and a good vegetable like Brussels sprouts or broccoli. I like to use chicken thighs and legs for this dish because when roasted they remain juicy and flavorful. If you want to cut out some of the fat and calories you can use bone-in breasts instead but keep in mind the proper internal temperature to be sure they are full cooked.

It can be easy to fall into a dinner rut, especially when you’re trying to eat healthier. Keep the excitement in your dinners by using a combination of herbs and citrus for a world of new flavors. Bon Appetit!

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Citrus Herb Chicken Recipe

January 26, 2017 April Preisler

Serves: 4-6

This dish is quick and easy to pull together on a weeknight for your family and is perfectly paired with a side of quinoa and a good vegetable like Brussels sprouts or broccoli. Who doesn't love an easy Citrus Herb Chicken ready to impress?

Ingredients

¼ cupOlive Oil
4 clovesGarlic, minced
2 tbspSugar
2 eaLemons, one juiced and one sliced
2 eaOranges, one juiced and one sliced
1 tbspLitehouse® Italian Herb Blend
½ tspPaprika
1 tspOnion Powder
¼ tspCrushed Red Pepper Flakes
1 eaKosher Salt and Freshly Ground Pepper, to taste
10-12 eapieces (about 4 1/2 lbs.) Bone-in Chicken Parts (thighs and legs are best), pat dry
1 eamedium Onion, thinly sliced
1 tspLitehouse® Freeze Dried Thyme

Directions

Preheat oven to 400°F.In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian Herb Blend, paprika, onion powder, red pepper flakes, and salt and pepper.Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with Freeze Dried Thyme.Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional herbs, if desired.