July is National Ice Cream Month, and--enough said. I'm guessing you make up part of the 90 percent plus of the nation's population that enjoys...Explore More
AN EASY-TO-PREPARE CROWD PLEASER!
1) Zest lemons and oranges and leave at room temperature to dry out until ready to use. Juice lemons and oranges and combine with oil and chicken in a large freezer bag or shallow pan. Cover and place in fridge to marinate for one hour or up to overnight***.
2) Preheat oven to 450º. Drain and pat chicken dry, season liberally with salt and pepper and evenly coat chicken with zest and herbs. Place a cooling rack over a baking sheet and arrange chicken on top–this will allow juices/fat to drip off and create a delicious crust. Place in center of oven and cook for approximately 25 minutes, or until juices run clear when meat is pierced.
3) Serve family style on a large platter atop greens, pasta or wild rice.
* I used Watkins Grapeseed Oil instead of olive oil. I liked the idea of this since I was using citrus flavors.
** Obviously if you use store-bought herbs from a jar, you do not need as much of the herbs; it seems this ingredient measurement is incorrect.
** Leaving the chicken in the fridge to marinate for one hour was enough for us to taste the citrus juice, even after I drained the mixture and patted the chicken dry.