Wednesday, February 29, 2012


It's a good year for lemons:
our trees droop under the weight of the fruit.
And blood oranges:
They are not especially sweet; we are beyond the edge of orange-dom.  But they are better than the regular oranges which are so sour they are unpalatable, even as juice.

Our friend Jane gave is this juicer on one of her treasured visits (Note to Jane - it's time to come back! we miss you)
She is the queen of gift giving, she always nails it (more about that in a later blog) and we have been toasting her with blood orange juice in the morning. 
Delicious, beautiful, healthy...

And as our neighbor Maddy pointed out, they also make great martinis. Ice, vodka, and a splash of Canton Ginger Liqueur for sweetness. Wonderful with chicken. And I have a new favorite chicken. If you've been paying attention you know I loved the fried chicken from last month's Bon Appetit. I'd link it for you but Safari has decided to hide the URL - any suggestions gratefully accepted.

It had a spice rub, and since oven baked chicken is a staple here (think cobb salad, chicken salad, chicken enchiladas) I tried a spice rub on the oven baked version.  I've made it twice in three days. So here's the recipe with thanks to Bon Appetit for the inspiration.

Oven Baked Chicken

Preheat the oven to 350 fahrenheit.

For the rub:
1 1/2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon cayenne pepper

4 boneless skin-on chicken breasts - organic and free range if you can.

3/4 cup flour
1 tablespoon cornstarch
2 tablespoons olive oil (or 1 tablespoon olive oil and one tablespoon butter)

Mix all the rub ingredients in a small bowl - sprinkle over chicken. There will be a generous coating of spices - don't be shy.

Mix the flour with the cornstarch in a small bowl, and sprinkle over spice-coated chicken. Press it in with your fingers to make sure as much as possible sticks.

Pour about a tablespoon of real olive oil (read Extra Virginity for the real scoop) in an oven-proof pan. Put the chicken pieces in skin-side down and rub them in the oil to coat the skin. Use the second tablespoon if you need it - I did. Turn the chicken skin-side up and bake at 350 for about 40 minutes, until an instant-read thermometer  reads 160. (thank you Ann- using the thermometer has saved many a chicken from overcooking) 

Mine didn't get brown enough this time so I ran them under the broiler - 
and burned them in spots. Thankfully my husband didn't mind. And they made a great Cobb Salad. So now I have a new favorite week-day chicken recipe - to go with the fabulous fried chicken I blogged about in Fear if Frying. Again, until I figure out the link thing again (don't you hate upgrades?) you'll have to go to and search the blog. 

As Julia would have said, "Bon Appetit!"And she was right.

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