Citrus Chicken with Oregano and Cumin

This recipe calls for a lot of zesting, which takes time but it is well worth worth it (and much easier if you use a microplane).

Serves 6 to 8.

2 tablespoons vegetables or olive oil
2 tablespoons dried oregano
2 teaspoons ground cumin
4 garlic cloves, minced
Grated zest and juice of 2 limes or lemons
Grated zest and juice of 2 oranges, or ½ cup orange juice
2 teaspoons kosher salt
1 teaspoon black pepper
6 pounds bone-in, skin-on chicken breasts (about 6 to 8), trimmed of excess fat

1. Place the oil, oregano, cumin, garlic, citrus zest and juice, salt, and pepper in a large nonreactive bowl or resealable plastic bag, and mix to combine. Add the chicken breasts and mix well.

2. Cover or seal, and refrigerate at least ½ hour and not more than 1 hour.

3. Preheat the oven to 400 degrees.

4. Transfer the chicken to an 8 x 12-inch baking pan, place it in the oven and cook until the chicken is deeply browned and cooked throughout, about 45 minutes. Serve immediately, or cover and refrigerate up to 2 days.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)