Ingredients
Scale
- 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
Instructions
- 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.
- 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. (I just used my broiler pan. I also recommend lining the bottom pan of whatever you use with foil for easier clean up)
- 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.
- Transfer the chicken to a serving platter. Cool slightly before serving or let stand until room temperature before refrigerating for later use.
