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HANUKKAH RECIPES - CITRUS ROAST CHICKEN
CITRUS ROASTED CHICKEN
I got rave reviews for this simple delicious chicken at our Hanukkah celebration. PREAMBLE: I’m going to admit something to the world. I AM A HAPHAZARD COOK! I am the type who puts food on to cook and then just goes off to fold some towels, water a plant, or some other little task while waiting for the water to boil, stew to simmer or grill cheese to brown. I mean, I’ve got things to do; cooking is a sideline for me. I’m creating a masterpiece over here, or a fantastic garden outside, or there are photo’s that MUST be taken now while the light is just right or the cat is in an adorable pose! I don’t have time to fuss and bother over my cooking. I want it to be easy to make and delicious to eat. A tall order to be sure! Standing about fussing and stirring and chopping, Ochs, I can’t stand it! So I simplify. Everything! So, from a fancy, glazed, fussed over, no doubt delicious recipe I came up with this. HOW TO MAKE IT: Determine how many people will be at dinner. Thaw out that many boneless, skinless chicken breasts. If, like me, you’ve forgotten to thaw them, don’t panic. I always cook from frozen. If I actually remember to thaw out something for dinner, someone in the house is likely to have a stroke from the shock! Heat the oven to 350ºF. Take the chicken breasts, thawed or frozen, and rub with olive oil. Be careful not to get frostbite if they are frozen. Place the chicken in a roast pan that will fit them all in a single layer and has a cover. Add a cup of water. Place the covered pan into the center of the oven and roast for 40 minutes if the chicken is thawed, 90 minutes if frozen (in this case check them after 60 minutes to separate and spread them out). SET THE TIMER TO REMIND YOU to put down what you are doing and check the chicken. If you have a large number of chicken breasts in the pan, it may take longer than this for the chicken to cook through. Now take the pan out of the oven, pour 1 or 2 cups of orange juice over all and return to the oven without the lid for another 30 minutes or until nicely browned. SET THE TIMER FOR 10 MINUTES so you can check and baste the chicken. When you think the chicken is done, check one from the middle to be sure it is cooked right through. That’s it. Done. Ready to serve. Add a couple of side dishes and voila, a wonderful, easy, delicious meal! Maybe someone else made those side dishes, while you were in the other room working on that quilt or outside weeding the garden. How nice! Cheers! RJJ
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