Instructions

• Preheat the oven to 400°F (200°C).
• Prepare the citrus: for each fruit (orange, lemon, lime) cut it in half. Juice one half of each fruit into a medium bowl. Slice the remaining half of each fruit into rounds.
• Trim any excess skin or fat from the chicken thighs. Pat the thighs dry.
• Make the marinade: to the bowl with the citrus juices add 1/4 cup extra virgin olive oil, 1 tablespoon minced fresh rosemary, and 2 teaspoons fresh thyme leaves. Whisk to combine.
• Add the chicken thighs to the bowl with the marinade and toss to coat evenly.
• Arrange the citrus slices in a single layer in an 8x8 casserole dish. Place the marinated chicken thighs skin-side up on top of the citrus slices and pour any remaining marinade over the chicken. Season the tops of the chicken with kosher salt and pepper to taste.
• Roast in the preheated oven until the chicken reaches an internal temperature of 165°F when measured in the thickest part (without touching bone) and the skin is crisp, about 40–60 minutes depending on oven and thigh size.
• Remove the dish from the oven and let the chicken rest 5 minutes before serving.