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This recipe is from Season 3 of 5 Ingredient Fix


  • 4 large bone-in, skin on chicken breasts, about 3 pounds

  • 4 large whole chicken thighs, about 2 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, plus more for seasoning

  • Freshly cracked black pepper


  • 1.

    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.

  • 2.

    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.

  • 3.

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

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Posted by Joa2909Report
Delicious, the chicken is moist and tender, love it in wraps for lunch !