Ingredients:
Preheat oven to 350 degrees. While the oven is a-warmin' up, rinse and pat dry chicken breasts and set aside with a drizzle oil if you desire (I did). If the pieces are big enough and you're feeding a large group, or find out at the last minute that more than those who RSVP'd will be in attendance, cutting the breasts in half or in thirds will be okay. One a separate and clean cutting surface, use a sharp knife to slice all citrus (less one large orange) into about 1/4" thick slices. Layer all slices (less one orange) into a pan drizzled lightly with some oil, using the orange as your main foundation. Try and keep the lime and lemon balanced across the bottom of the pan to prevent one piece to taste more like lime vs. lemon and vice versa. After they are placed in the plan, lightly sprinkle Kosher salt over the slices. Take your single orange and zest it completely and set aside (if doing a large batch set aside two oranges, but zest only one). Then slice remaining orange and set aside. By this point the oven should be hot and ready to go! Place your chicken breasts on top of the bed of citrus and salt (I like to minimize salt, but do this to your liking). Cover with tin foil and bake for about 30 minutes. At about 20-25 minutes, depending on the thickness of the chicken, check on the chicken and if it looks to be close to done, grind coarsely peppercorns over the top of chicken breasts (I used a lot, as I love the robust flavor of freshly ground pepper) and add a sprig of thyme to each slice. Cover, and let the chicken finish cooking. Be careful not to overcook, as it may cause chicken to dry out. You may serve with or without citrus as garnish, or on a bed of slightly warmed slices of orange.
Free Range Chicken Breasts
A Package of Fresh Thyme
2 to 4 large oranges (Really Depends on how many pieces of chicken you wish to bake)
2-3 Lemons
2-4 Limes
Whole Peppercorns
Kosher Salt
Grape seed Oil
ej
3 comments:
YAYAYAYAYAY!!! Nom nom nom...I will eat this soooooon!!
hey so why do you use grape seed oil instead of olive oil?
That's a great question. I use it for a number of reasons. Here's why: Grape seed oil has a higher "smoke" point than olive oil, which means you can cook with it at higher temperatures. Ever notice that if you have the heat turned on too high olive oil starts to burn??? Grape seed oil can be used to fry chicken, for example. It is also a lighter oil, and can be used when fusing different flavors, like garlic and thyme! It's great if you are looking for low fat, since you need less of it when cooking. Hope this answers your question fully!
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