Herb and Citrus Oven Roasted Chicken

  

I stumbled across this recipe on Pinterest one day and it looked pretty good, so I thought I'd give it a shot.

 http://www.thecomfortofcooking.com/2013/04/herb-and-citrus-oven-roasted-chicken.html#comment-23885 is where I got the original recipe from. Feel free to take a look at it.

Before      After

I changed a few things from the original recipe, so I will put what used on here.

1/4 cup olive oil
4 cloves of garlic,chopped
2 tbsp sugar
1 whole lemon, half juiced and half sliced
3 whole oranges, one and a half juiced and one and a half sliced
1 tbsp Italian seasoning
1/2 tsp paprika
1 tsp onion powder
1/4 tsp crushed red pepper flakes
Kosher salt and freshly ground pepper, to taste
10-12 pieces (about 4 1/2 lbs.) boneless skinless chicken thighs or chicken breasts cut in half
1 medium yellow onion, thinly sliced
1 tbsp dried rosemary


Preheat oven to 400 degrees. Mix together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper. If you plan on marinating the chicken, now is the time to put the mixture and chicken in a ziploc bag and put into the refrigerator. I marinated the chicken overnight to make sure it was as flavorful as possible. If not marinating, then move to the next step. Place chicken in a single layer in a 13x9 baking dish. Pour olive oil mixture all over chicken, turning pieces to coat all sides. Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with rosemary, salt and pepper.
Cook for 30-35 minutes until the juices run clear.

*I tried eating the oranges after and didn't think they tasted good at all, but the chicken was delicious.