1.5 lbs boneless chicken breasts or thighs
1/4 cup extra virgin olive oil
3 cloves garlic, minced or grated
1/4 cup fresh chopped oregano
1 tsp cumin
1/2 tsp cayenne pepper
2 tbsp orange zest + orange juice
zest + juice of 1 lime
S + P, to taste
1 sweet onion, sliced
2 russet potatoes, cut into wedges
1 bell pepper sliced
1 small orange, sliced
Citrus Avocado Salsa
1 avocado, diced
1 orange, diced
1 cup fresh cilantro, chopped
1 jalapeño, seeded and chopped
juice from 1 lime
pinch of flaky sea salt
Preheat oven to 425ºF. Line a baking sheet with parchment paper. Add the chicken, 2 tbsp olive oil, the garlic, oregano, cumin, cayenne, orange juice + zest, lime juice + zest, and a large pinch each of salt and pepper -- toss together to combine.
Add the onions, potatoes, and bell peppers, and toss with the remaining 2 tbsp olive oil. Add a pinch of sea salt + pepper to season.
Arrange in an even layer throughout the pan. Add orange slices. Roast for 40-45 minutes (or until chicken is fully cooked). Flop everything halfway thru the 40-45 minutes.
Well it's cooking, combine all the salsa ingredients to a small dish and stir.
Top the chicken with the salsa & dig in!