Clementine and Rosemary Chicken

Combine the chicken, lemon and clementine zests, oil, rosemary, garlic, red pepper, and 1/2 teaspoon each salt and black pepper in a large resealable plastic bag, turning the chicken to coat evenly.

Refrigerate at least 8 hours or up to overnight.

Heat oven to 425° F.

Season the chicken with 1 teaspoon salt.

Roast the chicken and halved lemons and clementines on a rimmed baking sheet until browned and cooked through, 35 to 40 minutes. Serve the chicken with the lemons and clementines, which can be squeezed over the chicken.

Tip: Try doubling this recipe and freezing the extra bag of chicken to have on hand, marinated and ready to defrost, for an easy weeknight dinner.