Created by Kchurchill5 "RIP" Forever in our Kitchen on March 9, 2015
Step 1: A Couple of Notes ... Use any seasonal orange - the sweeter the better. Halo or (mandarin) oranges were in season, so that is what I used. Don't use canned; you need fresh. Also, fresh cilantro is important for this dish. And, most grocery store carry a Mexican seasoning; but, you could always use a basic all purpose seasoning, if that is all that is available.
Step 2: Marinade ... Now, I use a ziploc bag to marinate the chicken - easy and disposable. You could always use a glass bowl, but not metal. Add everything to the bag, along with the chicken; close, and shake until everything is coated and combined. Refrigerate at least 1 hour; but, I prefer 4-6 if possible. However, NO longer - the citrus juice will actually start to 'cook' the chicken.
Step 3: Chicken ... Add the chicken to a 9x9 pan (lined with parchment or foil for easy clean up), or similar size dish; along with the onions, orange wedges; and, a little chicken broth - just so it doesn't burn. Season the chicken with the Mexican seasoning, a little salt; and, paprika.
Step 4: Bake ... In a 350 degree oven, middle shelf; for 45 minutes. Now, depending on the size of the chicken; and, the pieces you use - cooking time could vary. For the quarters, 45 minutes was perfect.
Step 5: Serve and ENJOY! ... Squeeze those roasted oranges over the chicken before serving. And, don't forget to serve those roasted onions with the chicken too. Cheesy polenta would be a great side dish. I also love a good salad with more oranges and a creamy poppy seed dressing. It sort of ties the whole meal together.