This is a great recipe and very easy. You can cook the chicken on the grill to 165 degrees instead of baking it if you like. Tent it with foil and let it rest about 15-20 minutes. I do about half the time. Try adding two more breast and use the leftover for your chicken salads. The citrus base makes it ideal for salads and sandwiches later in the week.
Preparation time: 15 Minute
Marinate: 45 Minutes
Cook time: 45 minutes
Start to finish time: 1 hour 45 minutes
4 large bone-in, skin on chicken breasts, about 3 pounds
1 navel orange, zested & juiced
1 lime, zested & juiced
1 lemon, zested & juiced
1/2 cup extra-virgin olive oil
4 large cloves garlic, peeled and smashed
1 teaspoon kosher salt, plus more for seasoning
1 teaspoon Freshly cracked black pepper
Put the chicken in a large zip lop bag.
Zests the orange, lemon, and lime into 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.
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.
Transfer the chicken to a serving platter. Cool slightly before serving or let stand until room temperature before refrigerating for later use.