Recipe: Slow-Roasted Lemons and Oranges, Chicken With Wine and Roasted Lemons

Makes 5 roasted lemons.

Note: Slow-roasting whole lemons requires nothing more than a pinch of salt, a shallot, a heavy-lidded pot and a bit of water. Roasting whole citrus takes a long time, but is a largely hands-off process. Use thin-skinned citrus for the best results. The roasted lemons make a great condiment for cheese boards and add a burst of flavor to sauces. Adapted from Ronna Welsh.

• 5 small, thin-skinned lemons, preferably Meyer (about 1 lb.), scrubbed, cut almost in half across middle, remove exposed seeds

• 1 large shallot, peeled and thinly sliced

• 1/4 tsp. kosher salt

Directions

Place the oven rack in the middle position, and preheat the oven to 375 degrees.

Watch for the lemons to begin to collapse, and for the liquid in the pot to take on a golden hue and thicken slightly. The shallot will melt into the liquid.

Remove the pot from the oven when the lemon pith is completely translucent and the juices have turned syrupy and caramel brown. Using tongs, grab a piece of lemon and use the softened fruit to mop the sides of the pot, loosening any bits. Drop that lemon back into the pot with the others.

Remove the lemons and the accumulated liquid from the heat and let cool completely. Serve as a condiment, or use to add flavor to sauces.

Nutrition information per serving:

Calories25Fat0 gSodium60 mgSaturated fat0 g

Protein1 gCholesterol0 mgDietary fiber5 g

Makes 2 cups.

Note: Add these roasted orange slices to leaf or grain salads, or a cheeseboard. Serve them alongside game, pork or poultry, or just nibble on them as a snack. They have the chew and sweetness of dried fruit with a slight bitter edge. Adapted from Ronna Welsh, co-founder of Purple Kale Kitchenworks.

• 1 lb. thin-skinned oranges, such as Valencia, scrubbed, stem removed

• 1 1/2 tbsp. extra-virgin olive oil

• 2 to 3 tbsp. white wine vinegar

Directions

Place the oven rack in the middle position and preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment.

Quarter the oranges and remove any seeds. Lightly trim any membranes still attached to the central core of the wedges. Slice each wedge crosswise into triangles, no more than 1/8-inch-thick. Place the slices in a bowl and toss with the olive oil and salt.

Spill the oranges onto the parchment-lined baking sheet in a single layer. Place the baking sheet in the oven and roast for about 40 minutes, until the slices are soft and beginning to brown at the edges.

Then fold the raised edges of the parchment together several times to make a pouch, carefully folding and tucking the open ends underneath. Roast for an additional 10 minutes, steaming the slices.

Allow the orange slices to cool inside the parchment pouch before tasting them. If the slices remain bitter (they shouldn't), sprinkle with another tablespoon of vinegar, add a pinch of salt, fold the parchment over again and place the baking sheet back in the oven to steam for 5 more minutes.

Remove the oranges from the oven. Place the slices in a glass or ceramic container, scraping any accumulated juices over the slices. Cover and let cool completely.

Nutrition information per serving:

Calories50Fat3 g

Carbohydrates7 gTotal sugars0 g

Protein0 gCholesterol0 mg

Dietary fiber1 g

Serves 4.

Note: Roasted lemons, capers and crushed red pepper flakes are stirred into the sauce of this simple braised chicken just before finishing in the oven. Serve with a crisp green salad. This dish calls for allowing the chicken to rest 30 minutes before cooking. Use this time to prep your vegetables. Adapted from Ronna Welsh.

• Kosher salt

• 1 1/2 tbsp. canola oil

• 1 large onion, sliced

• 5 garlic cloves, sliced

• 6 large fresh thyme sprigs

• 1/4 c. chopped whole preserved or roasted lemons, chop rind and pulp, discard seeds (see recipe)

• 1/4 c. roughly chopped capers

• 1 tsp. crushed red pepper flakes

Directions

Pat the chicken dry with paper towels. Generously season both sides with salt and let stand at room temperature for at least 30 minutes, and up to 1 hour. When ready to cook, pat each piece dry again.

Remove all but about 2 teaspoons of the fat from the skillet. Add the onion, garlic and thyme. Cook over medium heat until the vegetables begin to soften, 2 to 3 minutes. Add the wine and turn heat to high to bring to a quick simmer.

Return the chicken pieces to the skillet, placing them on top of vegetables, skin side up. Pour any juices left on the plate back into the skillet. Reduce the heat to low, cover the skillet and simmer for about 15 minutes.

Flip the chicken pieces and stir the vegetables. Cover and let simmer for another 15 minutes.

While the chicken is cooking, place an oven rack in the middle and preheat the oven to 425 degrees.

Remove the lid and stir in the roasted lemons, capers and crushed pepper flakes. Turn the chicken pieces skin-side up. Cover the skillet and place it in the oven for about 15 minutes.

Nutrition information per serving:

Calories610Fat42 gSodium490 mg

Carbohydrates11 gSaturated fat10 gTotal sugars2 g

Protein39 gCholesterol210 mgDietary fiber3 g