- 3.5–4 lbs chicken thighs (boneless, skinless or skin on and bone in)
- 1 Tbsp garlic powder
- 1 Tbsp chili powder
- 1 Tbsp dried oregano
- 1 Tbsp cumin
- 2 tsp black pepper
- 2 tsp sea salt
- Zest of 3 blood oranges
- 1/3 cup olive oil
- 5–6 blood orange slices
- Preheat oven to 425.
- Mix all the spices together with the olive oil and thoroughly coat the chicken.
- Place the chicken in a cast iron or dutch oven pan and place the orange slices on top.
- Roast for 30 minutes or until chicken temps at 165.
Keywords: blood orange, blood orange chicken, roasted chicken, blood orange roasted chicken