This recipe was submitted by “Mama S” from Orinda, CA and she cites Claire Robinson, Food Network.   This is in her weekly rotation now and her kids love it.   She claims it is easy so don’t let the ingredients scare you.   The prep/cook time is a little longer so use this on a night when you have extra time and do not need to feed your kids immediately.   I’m thinking that you could also use this same marinade on boneless breasts that have been “flattened” and then cooked quickly on the stove.  Thank you Mama S!!!

Ingredients

• 4 large bone-in, skin on chicken breasts, about 3 pounds (I use skinless & boneless thighs)
• 4 large whole chicken thighs, about 2 pounds
• 1/2 navel orange, zested, plus the juice of 1 whole orange (I zest whole orange)
• 2 limes, 1 zested, both juiced (I zest both limes)
• 1/2 cup extra-virgin olive oil (I use 1 TBSP)
• 4 large cloves garlic, peeled and smashed (I use 6 cloves)
• 1 teaspoon kosher salt, plus more for seasoning
• Freshly cracked black pepper

Directions

Put the chicken in a large nonmetalic bowl. Put the orange and lime zests in a small bowl and add the fruit juices. Whisk in the olive oil, garlic, 1 teaspoon salt, and a generous grind of black pepper.  Pour the marinade over the chicken and toss until well coated.  Marinate for 20 to 30 minutes but no longer than 45 minutes.

Preheat the oven to 375 degrees F. Put a rack on a rimmed baking sheet. With tongs, remove the chicken pieces from the marinade and arrange them on the rack leaving space between each piece. Drizzle a small spoonful of the marinade over the top of each chicken piece; season well with salt and pepper, to taste. Roast until the chicken is cooked through and the juices run clear when meat is pierced with a knife, about 45 minutes.

Cooks well on grill too.

Transfer the chicken to a serving platter. Cool slightly before serving or let stand until room temperature before refrigerating for later use.

Prep time – 10m + 30m to marinade

Cook time – 45m