Serves:
Ingredients:
¼ cup extra virgin olive oil
3 cloves garlic, minced or grated
¼ cup freshly chopped oregano
1 teaspoon cumin
½ teaspoon cayenne pepper
2 tablespoons orange zest and orange juice
Zest and juice of 1 lime
Kosher salt and pepper
1 sweet onion, sliced
2 russet potatoes, cut into wedges
1 bell pepper, sliced
1 small orange, sliced
For Citrus Avocado Salsa:
1 avocado, diced
1 orange, diced
1 cup fresh cilantro, chopped
1 jalapeno, seeded and chopped
Juice from 1 lime
Pinch of flaked sea salt
Directions:
Preheat the oven to 425 degrees.
On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, the garlic, oregano, cumin, cayenne, orange juice and zest, lime juice and
zest, and a large pinch each of salt and pepper. Toss well to evenly coat the chicken. Add the onions, potatoes, and bell peppers, and toss with
the remaining 2 tablespoons olive oil and a pinch each of salt and pepper. Arrange everything in an even layer. Add the orange slices and then
transfer to the oven. Roast for 40-45 minutes, tossing halfway through cooking until the chicken is cooked through and the potatoes golden.
Meanwhile, make the salsa. Combine all ingredients in a bowl and toss to combine.
To serve, top the chicken with the salsa.
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