Citrus Garlic Roasted Chicken

My new favorite show to watch on the Food Network is 5 Ingredient Fix with Claire Robinson.  Sometimes the best recipes are the simplest.  So I finally decided to try one of Claire recipes.  I went for the Citrus Garlic Roasted Chicken and adapted it slightly.  After the recipe I made from the Neeleys for pulled pork tacos using lime and orange, Claire’s chicken sounded perfect.  Those citrus flavors also get me in the mood for spring.  As you can see a good portion of recipes I have made recently involves citrus of some kind and I have more on the way.
So Claire’s chicken is so easy.  I like that it uses both the rind and juice from the limes and oranges.  This chicken was moist, flavorful, and delicious.  I even had some leftover chicken that I used to make some chicken salad.  It was also delish.  I just used mayo, salt, pepper, and green onion and put it on some toasted bread.  It also would have been really yummy to mix in some grapes, apple, or cranberries.  The chicken gave the salad a nice flavor.  Claire also has 2 recipes to use the chicken in, chicken salad wraps and a chicken sandwich.  You just my want to double this recipes just to make sure you have of leftovers.
Only down side is the roasted chicken makes my oven a mess.  I loved roasted chicken but it always destroys my oven when ever I make it.  So if any of you have tips for reducing the oven mess when you make roasted chicken I would gladly welcome them.  I do think that next time I’ll try grilling the chicken instead.  The grill is way easier for me to clean than the oven.  The pan I cooked the chicken on was also pretty dirty, however, it washed off fairly easy.  I also decided that it would be even easier clean up if I would have lined the bottom pan with foil.

Citrus Garlic Roasted Chicken

• 5 large bone-in, skin on chicken breasts, about 3 pounds
• 1/2 navel orange, zested, plus the juice of 1 whole orange
• 2 limes, 1 zested, both juiced
• 1/2 cup extra-virgin olive oil
• 4 large cloves garlic, peeled and smashed
• 1 teaspoon kosher salt
• Freshly cracked black pepper

1. Put the chicken in a large nonmetallic 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.
2. Pour the marinade over the chicken and toss until well coated. Marinate for 20 to 30 minutes but no longer than 45 minutes.
3. 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. (I just used my broiler pan. I also recommend lining the bottom pan of whatever you use with foil for easier clean up)
4. 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.
5. Transfer the chicken to a serving platter. Cool slightly before serving or let stand until room temperature before refrigerating for later use.