Ingredients
1/4 cup neutral oil (such as safflower or canola)
2 tablespoons freshly squeezed orange juice
1 tablespoon fresh lime juice, plus wedges for serving
5 garlic cloves, minced
2 tablespoons chopped fresh oregano leaves
1/2 teaspoon granulated onion or onion powder
Salt and pepper
8 bone-in, skin-on chicken thighs (about 3 pounds)
1 medium yellow onion, chopped into 1-inch pieces
2 tablespoons chopped cilantro leaves, plus more for garnish
Cooked rice or corn tortillas and hot sauce (optional), for serving
Directions
1
Heat oven to 425 degrees. In a small bowl, combine oil, orange juice, lime juice, garlic, oregano and granulated onion. Season with salt and pepper; mix well.
2
On a large rimmed baking sheet, combine chicken and chopped onion and season generously with salt and pepper. Add the citrus-herb oil and toss to evenly coat, massaging the oil into the flesh side of the chicken. Arrange onions and chicken, skin side up, in a single layer and roast until golden and crispy, about 40 minutes.
3
Transfer chicken and onions to a cutting board and let rest until cool enough to handle, 5 to 10 minutes. Pour off pan juices from baking sheet, scraping off any caramelized browned bits into a small bowl, and degrease, spooning off any excess oil from the top.
4
Discard bones and coarsely chop chicken. Divide chicken and onions among 4 plates and spoon reserved pan sauce on top. Garnish with cilantro and serve with rice or tortillas, if desired, plus lime wedges and hot sauce, if using.
Notes
Skip the tortillas, serve over rice