Herb and Citrus Oven Roasted Chicken

So Rossy and I are jumping on the gluten free train for the next month SO I was looking for new recipes and found this one -- whole fam gobbled it right up (well I did after Rossy cut it off the bone for me hahaha)

We made this up with brown rice and this yummy avocado salad!!

Ingredients

• 1/4 cup olive oil
• 4 cloves of garlic, minced
• 2 tablespoons sugar
• 2 whole lemons, one juiced and one sliced
• 2 whole oranges, one juiced and one sliced
• 1 tablespoon Italian seasoning
• 1/2 teaspoon paprika
• 1 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• Kosher salt and freshly ground pepper, to taste
• 10-12 pieces about 4 1/2 lbs. bone-in chicken parts, (thighs and legs are best), pat dry
• 1 medium onion, any kind, thinly sliced
• 1 teaspoon dried thyme, or fresh chopped
• 1 tablespoon dried rosemary, or fresh chopped
• Chopped fresh herbs, rosemary, thyme, parsley, for garnish, optional

1. Preheat oven to 400 degrees F.
2. In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.
3. Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper.
4. Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired.
5. Enjoy!