> In article >,
> "Paul M. Cook" > wrote:
>
> > They were on sale, 10 pounds for 7 bucks. OK, so what would be a quick and
> > easy, yet pleasing dish to prepare? I was going to deep fry them but I
> > don't want all the mess. Something in the oven would be cool.
> >

Watching FoodNetwork today... Five Ingredient Fix has a tasty looking
recipe.
http://www.foodnetwork.com/recipes/c...ipe/index.html

Citrus-Garlic Roasted Chicken
Recipe courtesy Claire Robinson, 2009

Level: Easy

4 to 6 servings

Ingredients

4 large bone-in, skin on chicken breasts, about 3 pounds
4 large whole chicken thighs, about 2 pounds
1/2 navel orange, zested, plus the juice of 1 whole orange
2 limes, 1 zested, both juiced
1/2 cup extra-virgin olive oil
4 large cloves garlic, peeled and smashed
1 teaspoon kosher salt, plus more for seasoning
Freshly cracked black pepper

Directions

Put the chicken in a large nonmetalic bowl. Put the orange and lime
zests in a small bowl and add the fruit juices. Whisk in the olive
oil, garlic, 1 teaspoon salt, and a generous grind of black pepper.
Pour the marinade over the chicken and toss until well coated.
Marinate for 20 to 30 minutes but no longer than 45 minutes.

Preheat the oven to 375 degrees F. Put a rack on a rimmed baking
sheet. With tongs, remove the chicken pieces from the marinade and
arrange them on the rack leaving space between each piece. Drizzle a
small spoonful of the marinade over the top of each chicken piece;
season well with salt and pepper, to taste. Roast until the chicken is
cooked through and the juices run clear when meat is pierced with a
knife, about 45 minutes.

Transfer the chicken to a serving platter. Cool slightly before
serving or let stand until room temperature before refrigerating for
later use.

FoodNetwork.com


--
I love cooking with wine.
Sometimes I even put it in the food.