Caribbean Citrus Roast Chicken

Ingredients

• 4 lbs chicken thighs and drumsticks, bone-in and skin-on
• 3 tbsp Salted Perfection Key West Select Blend
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh orange juice
• 2 tbsp fresh lime juice
• 4 cloves garlic, smashed
• 1 large yellow onion, sliced into half-inch rounds
• 1 habanero pepper, pierced with a knife (optional for heat)
• Fresh cilantro, chopped for garnish

Instructions

1. Pat the chicken pieces completely dry with paper towels. If the skin is wet, it won't crisp up the way we want.
2. In a large bowl, whisk together the olive oil, orange juice, lime juice, and the smashed garlic cloves.
3. Season the chicken pieces generously on all sides with the Salted Perfection Key West Select Blend, making sure to get some of that spice under the skin.
4. Place the chicken in the marinade, toss to coat, and let it marinate in the refrigerator for at least 1 hour.
5. Preheat your oven to 400°F.
6. Arrange the onion rounds in a single layer on a large rimmed baking sheet or in a heavy cast-iron skillet to create a roasting rack for the bird.
7. Place the chicken pieces on top of the onions, skin-side up. If you're using the habanero, tuck it into the corner of the pan.
8. Roast for 35 to 45 minutes, or until the internal temperature reaches 165°F and the skin is dark golden brown.
9. Remove from the oven and let the chicken rest for 10 minutes. This lets the juices settle so they don't run all over the plate.
10. Garnish with fresh cilantro and serve with the roasted onions. DUNZO!