The Guardian

Sunday, March 3, 2013

Baked Chicken with Lemon and Orange





Well tonight I had my In-Laws over for dinner. We had a great night. I decided to make a wonderful pasta dish with sauteed sausage and grilled fennel, roasted chicken, broccoli rabe, Asparagus with roasted red peppers, a salad and some apps! I will explain all the recipes starting with the easiest...The Chicken! Its a great dish for a first time cook. It's simple, easy and most of all the ingredients are probably in your home already. It's also good for the most critical palate. It's simple but very tasty!

Ingredients:

6 Chicken Thighs (Cleaned and  fat snipped)
6 Chicken Legs (Cleaned)
8 Chicken Wings (Cleaned and third tip snipped)
1 Lemon (Juiced and Quartered)
Fresh Thyme (1 tablespoon)
Fresh Rosemary (1tablespoon)
1 Orange (squeezed but no peel)
1 Container Shitake Mushrooms cleaned
1 Tablespoon fresh sage (Snipped with scissors)
1/4 Cup White Wine....If you won't drink it, don't cook with it!!!
Salt, Pepper, Fresh Flat Leaf Parsley

Directions:

This is so simple... Place cleaned Chicken in a glass casserole dish. Squeeze an orange on top of chicken. Squeeze a lemon on top on chicken (be mindful of seeds) Then quarter half of the squeezed lemon and place around chicken for decoration (I am big with that), Add the white wine, Thyme, Rosemary, sage, salt and pepper then add Mushrooms. Sprinkle parsley on top. Bake at 375 for 2 hours with foil. Bake for 35 minutes without foil.  Broil for 10 min at the end to crisp top. My Kristian does not like "burnt" or "crispie" tops so I do not do for long....That's why the pic is not so "Crispie"...But if the kids don't eat the food, Why cook???? hahaha ....Enjoy!!!!!