Citrus Roasted Chicken

This is sooo delicious.  I mean it’s really, really good.

I had a young chicken thawing in the fridge for a couple of days.  I told the kids I would make them chicken and waffles pretty much all weekend. I just didn’t quite get to it. Thing is they’d rather have wings with their waffles, so I took the young bird for myself.

Roasted chicken with herbs and citrus sounded pretty good to me. I happen to have made a citrus rub earlier for salmon to marinate overnight. I had all these lemons, limes, oranges and the rub left over.  I was afraid that the chicken wouldn’t have much flavor since I was going to season it and immediately cook it. Ha…who am I kidding this rub was packed with flavor.

20170823_174546
Citrus Herb Rub

I had a mixture of oranges, lemons, limes and mandarins. I used a white onion too. It’s sweet and mild, paired well with the fruit without overwhelming it. It makes a beautiful sauce.


 

20170812_143557
Citrus

I cut the chicken in half and coated it with kosher salt.  Set it to the side. I rolled the fruit to extract as much flavor out of it as possible.  I cut the small fruit in half and squeezed the juice into a bowl. I quartered the oranges and put the juice in the bowl.


 

2017-08-23-16-17-17
This is all you need…oh and a roasting pan

I laid the juiced fruit pieces in the bottom of the glass roasting pan with the onions.  I then put the chicken that was completely dry  on top of the fruit and onions. I poured the juice on the chicken and coated it with the RUB!!!


 

2017-08-23-16-18-21
Over Season…Over Rub…Over Indulge

I roasted it for an hour total…10 min at 450° and 50 min at 350°. The aroma alone was BLAZING!! I covered it with foil after removing it from the oven for 10 more min.


 

20170823_173220


I served it over a jerk rice pilaf.  I will make this a million times over. I used my lemon pepper grind as a base for the rub. You can add all the herbs and spice you want to it. You won’t be disappointed.

  • Let chicken sit out and get close to room temp before putting it in the oven
  • Make sure chicken is dry to touch before putting the juice on
  • Use dry herbs in your rub
  • Use fresh herbs…i.e. lemon thyme to tuck in the chicken while cooking
  • Can marinate in a bag overnight with the citrus and rub(delicious either way)

 

Advertisements

Lemon & Pepper Grind

I was putting some rubs together for my proteins and dressings. There’s a particular jerk, not so jerky rub I make that I’m kinda obsessed with. I have been implementing it in everything.  It goes over really well with the skwad(my fam) but I wanted to try something different.

We love, love, love a lemon pepper anything. I’ve never bought lemon pepper seasoning from a store because we mostly order it when we’re out. There were a few times we made lemon pepper on the fly for Superbowl or a barbecue. We’d use fresh lemons and McCormick Pepper, it worked.  I wanted to make something that would last a little longer and have several uses.

I enjoy a grilled seafood salad with a nice creamy vinaigrette. This is the perfect opportunity for me to make a lemon pepper dressing.

 I go to my spice bowl and I grab the spice box also to see if I had any dry lemon peel I’m sure I picked up at some point from Winco.

spice

 

I came across some lemon peel and some peppercorn, a good start.  There are different kind of peppercorns, I used black and pink. Pink is still peppery with a mild sweetness to it. I will grind all this together to see what happens….

IMG_20170814_070617_983

…and what happened was I had a pepper, pepper slight lemon blend. Okay, okay so I underestimated the power of the peppercorn. I’ll just have more lemon pepper than originally planned, not a bad thing.  The factor I hadn’t anticipated was(you know you gotta zest 10x’s more lemon now)I ended up zesting lemons like never before. I used 10 total, you won’t have to, I think.  I had to quiet the pepper down. And it is delicious.  I made a meat platter seasoned with this yumminess and dusted it over it afterwards too. YUM!!


Lemon Pepper Grind

Photo_1502582871862

 

  • 1/3c peppercorn(I used black and pink)
  • 1/3c dried lemon zest
  • 1/4c sea salt or Himalayan
  • Zest of 3 lemon.

I ground the first three ingredients in a blender. Put them in a bowl and add the lemon zest. The longer you grind it the ‘dustier’ it becomes. That makes for a good rub and smoother vinaigrettes

I buy my spices in bulk at places like Winco, Rainbow or any co-op you have in your town. It’s a time saver to create your spice box, cabinet or bowl. Saves time and money.



Lemon Pepper Vinaigrette

 20170814_084145

  • 1 small shallot
  • 2 small lemon squeezed
  • 1T Dijon Mustard
  • 2t Raw Honey
  • 1c Extra Virgin Olive Oil
  • Lemon Pepper Grind

Use the same blender from the grind and put all the ingredients in.  Season to taste with the lemon pepper grind.