Citrus and Herb Baked Chicken
Makes 4-8 servings
¼ cup olive oil
4 cloves garlic, minced
2 whole lemons, one zested and juiced and one sliced
2 whole oranges, one zested and juiced and one sliced
3 tablespoons Italian seasoning (or 1 tablespoon each dried thyme, rosemary, parsley)
½ teaspoon paprika
¼ teaspoon crushed red pepper flakes
½ teaspoon sea salt
½ teaspoon ground black pepper
1 tablespoon maple syrup or honey
8 bone-in, skin on chicken thighs, patted dry
1 yellow onion, thinly sliced
1. In a small bowl whisk together olive oil, garlic, lemon zest and juice, orange zest and juice, Italian seasoning, paprika, crushed red pepper flakes, salt, pepper, and sweetener. Marinade chicken at least 1 hour (or up to one day).
2. Preheat oven to 400F. Place chicken with the marinade in a rimmed baking dish, skin-side up. Arrange lemon slices, orange slices, and onion around and under the chicken. Bake uncovered for about 45 minutes, or until chicken is cooked and juices run clear.