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ROASTED CITRUS AND HERB CHICKEN
12 pieces chicken (with the bone)
1 medium onion, thinly sliced
1 Tbs. dried rosemary
1 tsp. dried thyme
1 lemon, sliced thin
1 orange, sliced thin
5 Tbs. cold or expeller-pressed grapeseed oil*
6 cloves garlic, minced
1 Tbs. liquid stevia
Juice of 1 lemon
Juice of 1 orange
1 Tbs. Italian seasoning
1 tsp. onion powder
Dash of crushed red pepper flakes (or to taste)
Sea salt and fresh ground pepper to taste
Whisk together all of the marinade ingredients in a small bowl. Place the chicken in a large dish and pour the marinade over it. Marinate for 3 hours or overnight.
Preheat oven to 400° F. Place chicken into a large glass baking dish, arranging the onion, orange and lemon slices on top. Sprinkle with rosemary, thyme, salt and pepper.
Cover with aluminum foil and bake for 30 minutes. Remove the foil, baste the chicken and bake for another 20-30 minutes uncovered, until chicken is cooked through.
*Grapeseed oil is a polyunsaturated oil with a very high smoke point of 420 degrees or higher. This makes it great for cooking at higher temperatures without destroying the oils benefits or turning it rancid like oils with a lower smoke point. However, its high omega-6 content requires that you use it conservatively, on occasion, when encountering high heat.