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    Recipes — oven cooked

    Citrus Glazed Roast Chicken

    This Citrus Glazed Roast Chicken boasts robust citrus flavors and the juiciest, most tender meat possible! Easy to prepare, only 45 minutes in the oven, and an incredible marinade is what sets this chicken apart from the rest!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 45 minutes
        •    Yield: Serves 4


        •    1 4 lb. chicken cut in half, cleaned


        •    1/2 tsp salt
        •    2 tbsps olive oil
        •    1/2 tsp dried thyme
        •    1/4 tsp black pepper
        •    1/2 tsp dried oregano
        •    1 lemon cut into slices
        •    1 tbsp fresh lemon juice
        •    2 oranges cut into slices
        •    1 tbsp fresh orange juice
        •    1 large shallot thinly sliced
        •    1/2 cup orange marmalade
        •    2 tbsps worcestershire sauce


    1. Combine all the ingredients for the marinade in medium bowl and whisk to combine. Set aside.

    2. Place the chicken halves in a deep dish like a casserole dish.

    3. Pour the marinade over the top of the chicken and use a pastry brush to coat the chicken on all sides.

    4. Cover the dish with plastic wrap and refrigerate for at least 2 hours, turning the chicken over at least once.

    5. Preheat oven to 375F.

    6. Lightly spray a large baking sheet or roasting pan with non stick cooking spray OR line with parchment paper.

    7. Line the baking sheet with the orange and lemon slices.

    8. Transfer the two chicken halves to the baking sheet so they are resting on top of the orange and lemon slices.

    9. Pour the marinade over the top of the chicken.

    10. Bake for 45 to 55 minutes or until a meat thermometer inserted into the thigh registers 165F and juices run clear.

    11. Baste the chicken every 15 minutes.

    12. Let chicken rest 10 minutes before carving.

    This great family recipe is thanks to Mom-on-Timeout Recipes at https://www.momontimeout.com/citrus-glazed-roast-chicken/

    Old Bay Chicken Wings

    Roasted chicken wings flavored with old bay seasoning and butter, then served with cocktail sauce.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4-6


        •    1 tbsp lemon juice
        •    cocktail sauce for dipping
        •    8 tbsps (1/2 cup or 1 stick) unsalted butter
        •    1 tbsp old bay seasoning, plus more for dusting
        •    3 pounds chicken wings, separated tips from drummettes


    1. Preheat the oven to 425°F. Allow the wings to come to room temperature (or else the sauce will be more difficult to spread on them). Pat the chicken wings dry.

    2. Make Old Bay sauce: Melt the butter in a small pot and whisk in the Old Bay and lemon juice. Let it cool enough to feel lukewarm.

    3. Mix the sauce again and toss the chicken wings in half the sauce.
    4. Bake: Arrange the wings in one layer on a baking sheet lined with parchment paper, aluminum foil, or Silpat and bake at 425°F for 25 minutes.

    5. Broil: Take the wings out of the oven and turn on the broiler. Set a rack about 6 inches under the broiler. Turn the wings over on the baking sheet and put under the broiler for 3-4 minutes, or until they are nicely browned.

    6. To serve, toss in the remaining sauce and set on a plate. Dust with more Old Bay and serve with your favorite cocktail sauce.

    This great family recipe is thanks to Simply Recipes Recipes at https://www.simplyrecipes.com/recipes/old_bay_chicken_wings/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

    Barramundi with Pumpkin, Carrots and Lentils

    This healthy dinner features sustainably farmed Australian barramundi and root vegetables, all bursting with potent macronutrients to help keep you active.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 45 minutes
        •    Yield: Serves 4


        •    1 tbsp olive oil
        •    2 small oranges
        •    curly endive, to serve
        •    1 tbsp dukkah, to serve
        •    4 x 200g barramundi fillets, skin on
        •    2 bunches baby carrots, trimmed, scrubbed
        •    250ml (1 cup) Massel chicken style liquid stock
        •    100g dried French green lentils, rinsed, drained
        •    300g kent pumpkin, peeled, cut into 2cm pieces
        •    2 green shallots, peeled, white part finely chopped


    1. Preheat oven to 200°C/180°C fan forced. Grease and line a baking tray with baking paper. Cook lentils in a saucepan of simmering water for 20 minutes or until tender. Drain well. Set aside.

    2. Meanwhile, place carrots on prepared tray. Spray with oil. Season well. Roast for 25-30 minutes or until tender. Squeeze juice of 1 orange over carrots. Roast for a further 5 minutes.

    3. While the carrots are roasting, pour stock into a saucepan and bring to the boil. Add pumpkin and cook, covered, for 10-15 minutes or until tender. Cool slightly. Use a stick blender to blend until smooth. Keep warm.

    4. Heat 2 tsp oil in a frying pan over mediumlow heat. Cook shallot for 5 minutes or until lightly caramelised. Add lentils. Finely grate rind of remaining orange then juice. Stir rind and juice into shallot mixture. Season well.

    5. Reduce oven to 180C/160C fan forced. Heat remaining oil in a non-stick ovenproof frying pan over medium-high heat. Cook fish, skin-side down, for 3 minutes or until skin is golden, crisp. Turn fish over. Place pan in oven for 2-3 minutes or until fish is cooked through.

    6. Divide pumpkin puree, lentils, carrots and fish among serving plates. Sprinkle with dukkah and serve with endive.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/barramundi-pumpkin-carrots-lentils-recipe/ro9tf1jj

    Spiced Lamb Rack with Cheesy Corn Cobs

    Lamb rack rubbed with olive oil, Mexican chilli powder and fresh oregano leaves roasted and served with corn cobs with a parmesan and chilli topping and sweet potato wedges.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •    4 corn cobs
        •    3 tbsps extra virgin olive oil
        •    600g sweet potato, cut into wedges
        •    4 tbsps finely grated parmesan cheese
        •    1 tbsp Mexican chilli powder, plus extra
        •    1 tbsp oregano leaves, plus extra to serve
        •    2 x 4 - 5 point lamb racks, French trimmed


    1. Preheat oven to 200 fan forced.

    2. Place lamb on a baking tray, brush with 1 tablespoon oil and sprinkle with chilli powder and rub in. Scatter oregano leaves over lamb and season with salt and pepper. Allow to come up to room temperature. Roast lamb for 20 minutes for medium-medium rare. Rest for 10 minutes before slicing.

    3. Place sweet potato wedges in a bowl with 1 tablespoon oil and toss to coat. Place on a baking tray and roast for 30-40 minutes until crisp and golden.

    4. Preheat a char grill over high heat and cook corn cobs on all sides until cooked with some grill marks. Lightly brush with oil, sprinkle with a little chilli powder and a generous grating of parmesan.

    5. Serve well rested lamb, sliced into individual cutlets with corn, sweet potato wedges and extra oregano leaves.

    This great family recipe is thanks to Australian Lamb Recipes at https://www.australianlamb.com.au/recipes/spiced-lamb-rack-with-cheesy-corn-cobs/#

    Sheet Pan Harvest Chicken with Vegetables

    Sheet Pan Harvest Chicken with Vegetables - an easy complete one pan meal with low carb autumn vegetables perfect for fall. Made with tender and juicy with Brussels sprouts, pumpkin, broccoli and yellow zucchini. Keto, paleo, gluten free and Whole 30 compliant.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 22 minutes
        •    Yield: Serves 4


        •    1/4 tsp dried sage
        •    1/2 tsp dried thyme
        •    1 cup broccoli florets
        •    1/2 tsp garlic powder
        •    1/2 tsp dried rosemary
        •    2 tbsps olive oil, divided
        •    sea salt and pepper to taste
        •    1 yellow zucchini, quartered
        •    chopped fresh parsley or thyme
        •    1 1/2 tbsps balsamic vinegar, divided
        •    1 cup chopped pumpkin, or butternut squash if not low carb
        •    3-4 boneless, skinless chicken breasts, pounded to even thickness (can also use 5-6 chicken thighs and adjust cooking times as needed)


    1. In a small bowl, combine the salt, pepper, thyme, rosemary and sage. Place the chicken in a large resealable bag and add 1 tablespoon olive oil, 1 tablespoon of balsamic vinegar and half of the seasoning. Seal the bag then press to rub the oil and seasoning on the chicken. Set aside for 20 minutes or chill in the fridge for up to 24 hours.

    2. Preheat oven to 415 F.

    3. Chop your vegetables then place in a single layer on a large rimmed sheet pan lined with parchment paper or foil. Drizzle with remaining olive oil and seasoning.

    4. Nestle chicken in the middle of the pan, moving vegetables aside as needed.

    5. Place pan in preheated oven and roast for 12 minutes. Flip the chicken and toss the vegetables in pan. Return pan to oven and continue cooking for another 10 minutes, or until chicken is cooked through and internal temperature reaches 160 to 165 degrees F. You can remove the chicken to plate first if your vegetables are not done to your liking and continue cooking until the vegetables are cooked.

    6. Sprinkle with fresh parsley or rosemary and serve hot with your favorite sides.

    This great family recipe is thanks to Life Made Sweeter Recipes at https://lifemadesweeter.com/sheet-pan-harvest-chicken-with-vegetables/