Roasted Citrus Chicken
Yield
8 servingsPrep
10 minCook
45 minReady
25 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
lemon juice
fresh |
|
| ¼ | cup |
lime juice
|
|
| ¼ | cup |
orange juice
fresh |
|
| ¼ | cup |
olive oil
|
|
| 1 | teaspoon |
green chili peppers
red, crushed |
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | teaspoon |
kosher salt
|
|
| 2 | each |
sweet vidalia onions
|
|
| 8 | each |
chicken breast halves, boneless, skinless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
lemon juice
fresh |
|
| 59 | ml |
lime juice
|
|
| 59 | ml |
orange juice
fresh |
|
| 59 | ml |
olive oil
|
|
| 5 | ml |
green chili peppers
red, crushed |
|
| 5 | ml |
cumin
ground |
|
| 5 | ml |
kosher salt
|
|
| 2 | each |
sweet vidalia onions
|
|
| 8 | each |
chicken breast halves, boneless, skinless
|
|
Directions
Combine juices, pepper flakes, chile powder, cumin, and salt. Mix well.
Stir in onion slices. Place chicken parts into a glass baking pan.
Pour marinade over chicken; cover and chill for 12 to 24 hours.
Remove chicken to a roasting pan; surround with onion slices.
Roast at 375℉ (190℃) degrees for 45 minutes, until juices run clear, basting often with marinade.
Serve with onion slices; or cool, wrap in foil with onions, and serve in foil.
