These lovely little bites of flavor can be thrown into a salad, used to garnish fish and seafood dishes, or simply eaten out of hand. If you prepare them correctly, and you will, they have a nice, pleasant chewiness and a refreshing finish. I love to use Meyer lemons, blood oranges, tangerines and if I can find them, kumquats. But, it’s too late in the year for them in our area, so a Cara Cara orange will do it. Wash the fruit well and make certain your knife is good and sharp. I slice the fruit almost 1/4-inch thick. Too thick and they won’t cook properly and too thin they will burn (trust me on this!). These are just right! I use rosemary and thyme leaves and added some onion slices, too.
Roasted Oranges and Lemons Slices
These are excellent added to salads with tomatoes, white beans or seafood. I prefer them with a vinaigrette, as opposed to a mayonnaise-based dressing. Blood oranges can be prepared this way, as well as limes. And they’re pretty, too.
- 2 Meyer lemons, thinly sliced and seeds removed
- 1 blood orange, thinly sliced and seeds removed
- 1 Cara Cara orange, thinly sliced and seeds removed
- 2 tangerines, thinly sliced and seeds removed
- 3 tablespoons olive oil
- 1 small onion, cut into slices from top to bottom (optional)
- Kosher salt
- Freshly ground black pepper
- Optional additions:
- 1 teaspoon fresh thyme leaves (or lemon thyme)
- 1 teaspoon finely minced fresh rosemary leaves
- 2 teaspoons snipped chives
- 1 teaspoon finely chopped fresh tarragon
Preheat oven to 350°F. Line a baking sheet with foil (it’s just makes clean-up soooo much easier). Place the fruit slices on the foil, drizzle with the oil, salt and pepper and add the herbs, if using.
Spread out on the baking sheet; bake until the fruit slices are no longer wet, are slightly softened and only slightly colored, 15–20 minutes. Stir once or twice during roasting. When just barely tender, remove from the oven; serve immediately or let cool and refrigerate.
Roasted Oranges and Lemons Slices Recipe©Marcia Lahens 2022. All rights reserved.
Ideally, the slices are done when the rind gets slightly caramelized and they are just a bit chewy. You can roast the chicken with the slices, but I found that the fruit needed to be removed or they got too dried out and were unpleasantly chewy. I prefer to cook the chicken and citrus slices separately, but they are delicious served with chicken (or pork). I added some mango slices when the citrus was almost done, about 5 minutes before I pulled the pan out of the oven.
They make a chicken sandwich or roasted pork sandwich sing. You can make a dynamite chicken salad by adding some of these roasted, diced bits of wonderful to the chicken, along with some toasted pecans. I also like these diced up and added to an arugula, spinach and scallion salad with a nice, sweet-mustard vinaigrette (or this Mango-Chipotle Dressing!!), maybe some goat cheese and tomatoes.
Add herbs, if you wish. Any of the herbs listed above will work well. I’m particularly fond of thyme and rosemary. I tried this with cilantro, but wasn’t happy with the results…the leaves are too delicate and the flavor was funky, but you may have different results.
The roasted slices keep well in the fridge and are nice to have on hand. Feel free to use just one type of citrus, but a mixture is not only pretty, but the flavor of the mixed slices if particularly sublime.