Are you a citrus lover like I am? I don’t know what it is, but the words lime, orange, grapefruit, citrus, and lemon really catch my eye in a recipe. Things like lemon pepper steak, blood orange olive oil cake, lime cilantro chicken, key lime meltaways, coconut limeade, and others like them just appeal to me. So today I have two lemony recipes to share the citrus love with you.
This first recipe is another of our one pot dinners – this one’s filled with oregano and lemon to impart a Greek flavor. The method for this one is a little different than the other one pot meals, but I tweaked it a little to make it faster for us. It’s got a nice flavor, and we always love these combination meals.
One Pot Greek Chicken and Lemon Rice (from Recipe Tin Eats)
For the chicken:
5 bone-in, skin-on chicken thighs (For the faster version, I used cubed, boneless, skinless chicken breasts. Maybe 4?)
Zest of 1-2 lemons (However many you need to get that amount of juice.)
1/4 c. lemon juice
1 tbsp. dried oregano (I thought the oregano was a tad overwhelming, so I halved each amount, which to me was perfect.)
1 tsp. salt
4 cloves minced garlic
For the rice:
1 1/2 tbsp. olive oil
1 finely diced onion
1 c. long grain rice
1 1/2 c. chicken broth
3/4 c. water
1 tbsp. dried oregano (I used half this amount, see the above note.)
1 tsp. salt
- In a large ziploc, combine all the chicken ingredients and let marinate at least 20 minutes but up to a couple of hours. (The original recipe says up to overnight, but with that much lemon juice it can start to “cook” the meat if you leave it too long.)
- Preheat the oven to 350 degrees. Remove the chicken from the bag, but reserve the marinade. Heat 1/2 tbsp. oil in a deep, heavy, oven-safe skillet over medium-high heat.
- Place the chicken in the skillet, skin side down, and cook til golden brown; flip and let the other side brown. Remove the chicken and set aside.
- Remove the fat from the pan then return the pan to the heat. Add 1 tbsp. oil, let heat, then add the onions and saute til translucent. Add in the remaining ingredients and the reserved marinade.
- Bring the liquid to a simmer for 30 seconds. Place the chicken on top, cover, and bake for 35 minutes. Remove the lid and bake for 10 more minutes or til the rice is tender and the liquid is absorbed. Remove the pan from the oven and let rest 5-10 minutes before serving.
Alternate method: Brown the chicken breasts in a nonstick skillet. Towards the end of the cooking time, add in the onions and let them cook til translucent. Then you add in the rice ingredients and reserved marinade, bring to a simmer, then turn down to low, cover, and let cook for 18-20 minutes.
As you can see, I served it with a side of roasted broccoli. Can you tell we love broccoli?
Now if that wasn’t enough lemon for you, you might want a little more for dessert. A few months ago, I tried these “brownies” at my SIL’s house. I fell in love with them and immediately asked for the recipe. And still it took me this long to make them, what’s wrong with me?! I was watching my bestie’s kids recently, and her son and I made this together (read: easy and fast). When we cut into them after lunch, she fell for them just as hard as I did. (And though they’re amazing with lemon, we also want to try them as orange brownies and lime brownies.) By the way, don’t let the name mess with your head. I’m sure whoever came up with this didn’t want to call them lemon bars since that conjures up images of a shortbread crust and curd-like filling. But to me the name brownie implies chocolate (which these don’t have). Personally, I would call them a lemon blondie, but names are just semantics here. The point is that they’re lemon (or orange or lime) heaven and you need to make them now. Other good things about this recipe: basic ingredients, quick (though you have to wait for the glaze to set up), and super flavorful.
Glazed Lemon Brownies (from Life in the Lofthouse)
For the brownies:
1 c. all-purpose flour
1 c. sugar
1/2 tsp. salt
1/2 c. softened butter
2 tbsp. lemon juice
1 tbsp. lemon zest
For the glaze:
1 c. confectioner’s sugar
1 1/2 tbsp. lemon juice (It might just be the Texas weather, but we needed a touch more lemon juice to get a spreadable consistency. I’d say start with the 1 1/2 tbsp., then adjust as needed.)
2 tsp. lemon zest
- Preheat the oven to 350 degrees and grease an 8×8 pan. In a large bowl, stir together the flour, sugar, and salt.
- Add in the butter and stir til combined.
- In a small bowl, whisk together the eggs, 2 tbsp. lemon juice, and 1 tbsp. lemon zest.
- Pour the batter into the pan and spread evenly. Bake 25 minutes, then cool completely on a wire rack.
- In a small bowl, whisk together the confectioner’s sugar, 1 1/2 tbsp. lemon juice, and 2 tsp. lemon zest. Pour over the cooled brownies and let set. (Of course, if you just can’t wait, they still taste amazing!)
What’s your favorite type of citrus?