Herb and Citrus Oven Roasted Chicken

So Rossy and I are jumping on the gluten free train for the next month SO I was looking for new recipes and found this one -- whole fam gobbled it right up (well I did after Rossy cut it off the bone for me hahaha)

We made this up with brown rice and this yummy avocado salad!!

Ingredients

• 1/4 cup olive oil
• 4 cloves of garlic, minced
• 2 tablespoons sugar
• 2 whole lemons, one juiced and one sliced
• 2 whole oranges, one juiced and one sliced
• 1 tablespoon Italian seasoning
• 1/2 teaspoon paprika
• 1 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• Kosher salt and freshly ground pepper, to taste
• 10-12 pieces about 4 1/2 lbs. bone-in chicken parts, (thighs and legs are best), pat dry
• 1 medium onion, any kind, thinly sliced
• 1 teaspoon dried thyme, or fresh chopped
• 1 tablespoon dried rosemary, or fresh chopped
• Chopped fresh herbs, rosemary, thyme, parsley, for garnish, optional

1. Preheat oven to 400 degrees F.
2. In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.
3. Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper.
4. Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired.
5. Enjoy!

Mexican Avocado Salad

This gluten free deal is yummy but hard to find stuff with a ton of flavor SO looking for new recipes!!  This was super good!!!

Salad Ingredients

• 1 small onion diced
• 1 medium red pepper chopped
• 1 small green pepper chopped
• 1 (15 oz) can black beans rinsed and drained
• 1 small ripe avocado sliced
• 1 cup (180 g) cherry tomatoes chopped
• 2 medium ears fresh corn

Avocado Dressing

• 1 (15 oz) can white beans rinsed and drained
• 3 cloves of garlic
• 1 to 1 1/4 cups (270 ml) plant-based milk
• 1 small ripe avocado
• 2 tbsp lime juice
• 1 heaped tbsp mustard
• Salt and pepper
• Pinch of cayenne pepper optional

• Brush each of the ears of corn with a little oil and sprinkle with salt and pepper. Heat a skillet or a grill (over medium heat) and add corn. Cook for about 2 minutes on each side, rotating frequently, for a total of 10 minutes. Set aside to let cool, then carefully cut the kernels off of the cob.
• Meanwhile, make the dressing: Add white beans, garlic cloves, plant-based milk, avocado, lime juice, mustard, sea salt + black pepper, and a pinch of cayenne pepper (optional) to a blender or food processor. Blend on high speed and scrape down the sides if needed until the dressing is completely smooth and creamy. Set aside. Add 1 cup of plant-based milk for a thicker dressing, or 1 1/4 cups for a runnier dressing.
• In a large bowl, combine the chopped peppers, onion, tomatoes, black beans, avocado, and corn. Add some dressing (you will have leftovers for the next day) and stir to combine.
• Taste and adjust seasonings. Add more salt/pepper/lime juice if needed.
• Garnish with fresh herbs (e.g. parsley) and serve immediately. Enjoy! Store leftover dressing in a container in the fridge for up to 3 days. It tastes great over pasta salad or potato salad or any other salad.