Citrus and Herb Roasted Chicken

∙ ¼ cup olive oil
∙ 4 cloves of garlic, minced
∙ 2 tbsp sugar
∙ 2 whole lemons, one juiced and one sliced
∙ 2 whole oranges, one juiced and one sliced
∙ 1 tbsp Italian seasoning
∙ ½ teaspoon paprika
∙ 1 teaspoon onion powder
∙ ¼ teaspoon crushed red pepper flakes
∙ Salt and freshly ground pepper, to taste
∙ 10-12 pieces bone-in chicken parts (thighs and legs are best)
∙ 1 medium onion, thinly sliced
∙ 1 teaspoon dried thyme, or fresh chopped
∙ 1 tablespoon dried rosemary, or fresh chopped

Preheat oven to 180 degrees.

In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.

Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper.

Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired.