Momma Much

c
Disclaimer: this is going to be a whiney post. I apologize in advance!!

This little guy is turning 2 in six days and he’s in full-force “tyrant mode.”

He’s the one wearing swim trunks in the bathtub because he wants to “whiiiimmmmm!!!”

His little personality is off the charts. He tells jokes no one understands and then laughs hysterically. It’s really adorable, of COURSE. But I keep forgetting to clip his nails and my face is paying for it.

Then, he says something he’s REALLY passionate about.. If I don’t get it in 5 seconds he’s willing to throw me into traffic and get a new mom. Wherever moms are sold.

Twenty times a day I hear “yummy shar ya see kee” or something equally ridiculous and terrifying, and my blood runs cold. The hair stands up on the back of my neck and I brace myself for the hellish fury of my 2 year old. Sadly I’m only slightly exaggerating. Usually this happens in the car so neither of us can walk away and get some space. HA!! SPACE!! Whiney post, I told you.

Moving on.

In the midst of my two-year-old’s molars coming in, sleep depravation and misunderstandings galore we have a house that smells of deeelicious Citrus. And if you’ve stuck through my whining long enough to get to this point, yay. Because this is a killer dish that will serve you well on hot summer days. It takes chicken to a new level. If “normal” roasted chicken is rustic and earthy, THIS roasted chicken is fresh and ZINGY. With a little extra side of ZING. Perfect for summa-time. And it’s SO EASY.

This is all you need:

• 3 to 4 lbs. bone-in chicken parts
• 2 oranges, sliced
• 1 lemon, sliced
• 1 onion, diced
• 1 cup fresh orange juice
• 1/2 cup fresh lemon juice
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1/2 tbsp. dried oregano
• 1/2 tsp. paprika
• 1/4 tsp. red pepper flakes; (optional, but I added them and Yum!
• 2 to 3 fresh thyme sprigs
• 2 to 3 fresh rosemary sprigs
• Sea salt and freshly ground black pepperPreheat your oven to 400 F.In a bowl, combine olive oil, garlic, orange juice, lemon juice, dried oregano, paprika, diced onion, red pepper flakes, and season with salt and pepper to taste.Now chop your oranges and lemons.
  
  Place half the orange slices and half the lemon slices at the bottom of a baking dish.
  Arrange the chicken pieces on top of the sliced orange in the baking dish, and season with salt and pepper.
  
  Top the chicken with the thyme, rosemary, and remaining orange and lemon slices.
  
  Drizzle the orange-lemon juice mixture all over the chicken.
  
  Place in the preheated oven and bake, uncovered, for 45 to 60 minutes.
  
  This picture does not do it justice. For one, I put it back in for another 10 minutes to make it nice and crisp, for another, you can’t TASTE a photo!! And it’s just too good, I promise!

  It would be amazing with a glass of CRISP white wine. But alas, I’m not drinking until the weekend so a Seltzer will have to do!

  And thank you to my tiny chefs, who always know when I need “help” in the kitchen. (SOB.)
  
  
  And p.s I found this amazing recipe on Paleo Leap Check them out!