Homecooking...it's What's for Dinner

I have SO MUCH to Blog about but, I'm taking the easy post out and writing about dinner tonight! 

We moved into our house in Guam yesterday and only have our small shipment of belongings, but it was so nice to get into our house, start feeling like we are planting roots again, and cooking dinner!  I haven't cooked a homemade meal in a long time.  We were all getting pretty sick of hotel living and eating out.  Last night we had simple spaghetti and garlic bread and it was so tasty! 

Tonight I made a new Citrus Chicken Dish, Potato Fries, and a side salad.  Here's the best part-everyone ate it!  The kids liked that I put ranch dressing on their lettuce and carrots, so they ate it, and the fries were a hit.  They both also ate a few bites of chicken which is a HUGE win!  This was an easy meal to prepare, so I prepped it in the afternoon, and then when we were done having rest time the kids and I enjoyed time outside while dinner cooked in the oven.

My changes for the recipe: 
--I used chicken breasts and halved the recipe.  The chicken cooked in about 30 minutes at 400 degrees.
--I omitted the onion powder and onions, but it would have added a nice flavor if I was in the mood for onions.




Citrus Chicken
Yield: Serves 6

Ingredients:

1/4 cup olive oil
4 cloves of garlic, minced
2 tablespoons sugar
2 whole lemons, one juiced and one sliced
2 whole oranges, one juiced and one sliced
1 tablespoon Italian seasoning
1/2 teaspoon paprika
1 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground pepper, to taste
10-12 pieces (about 4 1/2 lbs.) bone-in chicken parts (thighs and legs are best), pat dry
1 medium onion (any kind), thinly sliced
1 teaspoon dried thyme, or fresh chopped
1 tablespoon dried rosemary, or fresh chopped
Chopped fresh herbs (rosemary, thyme, parsley), for garnish, optional

Directions:

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.