Garlic and Citrus Chicken

It’s hot.  It’s humid.  The sun is bright and glaring. Suddenly, black clouds roll in and the heavens open with a roaring storm that soaks deep down into the Florida basin.  This is summer in my home state and my favorite season, at least until the autumn begins.  This weather calls for sweet, juicy citrus and bright vegatables.  If ever there was a time to savor the flavors of summer, it must be done today.  

After browsing many recipes online, I settled on one of my favorite chef’s dishes, Garlic and Citrus Chicken as the main course.  I also picked up some red roasting potatoes, 2 yellow summer squash and 2 green zucchini.  With these basic ingredients, I had only the job of highlighting nature’s work. 

The chicken was incredible.  So easy to prepare!  The skin and sauce had the greatest flavor, but the meat was juicy with a good hint of the citrus.  We picked it all off the bones, unable to resist it even as we cleaned the dishes. 

Summer Squash and Zucchini

For the squash and zuchini, I sliced each into thin pieces and layered in a glass casserole dish.  I coated with salt, pepper and olive oil and tossed to cover.  Finally, I combined seasoned bread crumbs and shredded parmesan cheese and sprinkled over the vegatbles.  I placed this in the 400 degree oven along with the chicken for the last half hour.  

The roasted potatoes are a staple dish in my family.  By simply washing, quartering, and tossing with sea salt and olive oil, they are easy to prepare.  I put them in the oven with the chicken for 1 hour and 15 minutes so they could truly crisp up.  I tossed them a few times when I basted the chicken.

Summer Sides

The entire meal was delicious, easy to prepare, and satisfied all of my summer cravings….well, except for ice cream!