6chicken legs (or a combination of your favorite chicken pieces. Skin-on is recommended)
2skin-on chicken thighs
2skin-on chicken breasts
2cara cara orangessliced 1/4" thick
2blood orangessliced 1/4" thick
1large lemonsliced 1/4 " thick
Preheat oven to 475 degrees F. Line two baking sheets (with sides) with parchment paper. Set aside.
Whisk together the sauce ingredients in a small bowl and set aside. If you have the time, marinade the chicken in a large zip-lock bag using half the marinade for as long as possible (up to 12 hours or overnight).
When ready to bake the chicken, take the parchment lined baking sheets and set down a couple pieces of sliced fruit. Lay out your chicken pieces, making sure not to crowd the pan (I used two pans).
If chicken was not marinated, brush each piece of chicken with marinade mixture and arrange slices of citrus around the chicken. Before placing in the oven, sprinkle chicken and citrus slices with salt and fresh cracked black pepper.
Roast for approximately 35 minutes, basting the chicken 1-2 times in the middle of cooking with more sauce.