45 Min

• 1 pack Bone-In Skin-On Chicken Thighs, defrosted
• 1 Cara Cara Orange, cut into quarters
• 1 Cara Cara Orange, zested and juiced
• 2 Tbsp Parsley or other Herb, chopped
• ½ cup Olive Oil
• 4 Garlic Cloves, minced
• ½ tsp Chili Powder
• 1 tsp Paprika
• Sea Salt and Black Pepper

In medium bowl, whisk olive oil with zest and juice of one orange, ½ teaspoon sea salt, ¼ teaspoon black pepper, garlic, chili powder, and paprika. Place chicken and orange slices in marinade and toss well to combine. Refrigerate at least one hour--ideally, overnight.

Preheat oven to 375 degrees. Remove chicken from marinade and sprinkle with parsley.  Heat large skillet over medium-high heat. Once hot, reduce to medium and place chicken in pan, skin side down. Sear 5 to 7 minutes, until golden brown. Turn thighs over and place pan in oven 20-25 minutes to finish roasting. When juices run clear or thermometer reads 145-150 degrees, pull chicken out of oven and let rest 5 minutes before serving.