This is what my fruit bowl looked like this weekend.

My citrus “meadow”.

I called it a citrus meadow. Are there citrus meadows in the world? If there aren’t there should be. I’d happily live in one during winter months. Anyway, let me not digress.

I had to do something with these fruits besides eat them as is. Nothing wrong with that but it can get a little boring. Then I remembered coming across a recipe on Pinterest for Herb and Citrus Oven Roasted Chicken and I was inspired. Of course at the time I started cooking, I barely remembered what ingredients the original recipe called for and I adapted (as I’m wont to do when it comes to cooking) according to what I had available, what I remembered and my personal taste buds.

Here’s what I used on my chicken portions.

Oranges and lemons (juice, slices and some zest of both), olive oil, salt, crushed garlic, chilli flakes and mint&chilli chutney. And the red onion, of course.

Then some mise en place before tossing it all over the chicken and popping into the oven.

Before I roasted, I put the whole dish into the fridge for about 2 hours to marinate. I popped into the oven just over an hour before lunchtime. This is what it looked like before heading into a 200 degrees Celsius oven.

I used 4 chicken thighs and 4 drumsticks.

And this was lunch!

Citrus chicken hot from the oven.

Served with an avocado and tomato salad (see pic) and roasted sweet potato (which I forgot to photograph).