Herb and Citrus Roasted Chicken

Tags

chicken, citrus, easy, gluten free, herb, meat, oven, quick, roasted

Busy fall weekends full of football and pumpkin patches and hiking through the leaves needs a quick main dish that required only a bit of prep for a lot of flavor. This recipes gets you there…

Herb and Citrus Roasted Chicken (from the Comfort of Cooking)

• 1/4 cup olive oil
• 4 cloves of garlic, minced
• 2 tbsp sugar
• 2 whole lemons, one juiced and one sliced
• 2 whole oranges, one juiced and one sliced
• 1 tbsp Italian seasoning
• 1/2 tsp paprika
• 1 tsp onion powder
• 1/4 tsp crushed red pepper flakes
• Kosher salt and freshly ground pepper, to taste
• 4 lbs of chicken thighs (leave the bones and skin intact)
• 1 medium onion, thinly sliced
• 1 tsp dried thyme
• 1 tbsp dried rosemary
• Chopped fresh herbs), for garnish

Preheat oven to 400 degrees F.

In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, 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. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper.

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 chopped fresh herbs, if desired. Serves 8.

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Garlic, Lemon, and Herb Yogurt Cheese – Part 2

Tags

appetizer, cheese, DIY, food, herb, homemade, lemon, yogurt

Many of you may remember my previous post Garlic, Lemon, and Herb Cheese.  I was pretty excited to see the results, especially in light of my friend David’s fantastic cheese.

The results are in! And it was a success…

Though there will be some future changes. Finished cheese on a bagel chip….

Texture- The texture was creamy and smooth, just like I expected it to be. I let the cheese drain for 3 days. That was the longest I thought it needed to work. But after the cheese sat in a container for a day, a surprising amount of liquid had seeped out. Next time, I will either allow it to sit longer or I will use a sieve instead of a strainer to hold my cheese.

Flavor- The flavor is garlicy, lemon-y and herb-y. Maybe a bit too garlicy. I had hoped for a more subtle garlic flavor. Instead, it tasted a bit raw. Next time, I intend to roast a head of garlic and mash a few cloves into a paste. The thyme and lemon were right on. I have recently become obsessed with lemon zest, which I love in this cheese.

Overall, I will certainly make this again. My in-laws like it very much when they came to visit. It would also make a nice appetizer for work functions, for presents, for appetizers.

Garlic, Lemon, and Herb Yogurt Cheese – Part 1

Tags

appetizer, cheese, DIY, food, herb, homemade, lemon, yogurt

I am so excited to finally taste the final product of this two part recipe. The ingredients list and the pre-taste indicates that it is going to be superb. My friend David made something very similar to this a few months ago. Since then, I have been searching for a recipe to recreate his masterpiece. I stumbled across a fantastic food blog called Scrumptious, an African food blog written by Jane-Anne Hobbs Rayner from Cape Town. Not only does Jane-Anne have this cheese recipe, she also posts such beauties as Lemony Green Beans with Frizzled Prosciutto, Fried Breadcrumbs and Aioli, and Buttermilk Cheesecake with a Strawberry Topping.You really should check it out. The recipes are fresh, the ingredients are accessible, and the photography is stunning. I have perused her blog for several hours and found many recipes I can’t wait to try. Have a look yourself, won’t you?

Garlic, Lemon, and Herb Yogurt Cheese

1 (32 oz) container full-cream natural Greek yogurt
½ cup heavy whipping cream
1 lemon, zested and juiced
3 garlic cloves, peeled and finely grated
Small sprig rosemary, finely chopped
Sprigs of thyme, leaves stripped and lightly bruised
1 tsp salt

In a large bowl, whisk together the yogurt, cream, lemon zest and juice, garlic, fresh herbs and salt. Place a piece of cheesecloth or muslin (or a fine clean tea towel or napkin) in a sieve and place it over a bowl.

Place the yogurt combination on top of the cloth. Refrigerate for two or three days, until the yogurt reaches the creamy consistency you desire.

Come back in a few days to see The Results- Part 2!