Add the Florida’s Natural No-Pulp Orange Juice, orange zest, lime juice, honey and garlic and blend until just smooth then drizzle in olive oil with the blender on low then add in the parsley and cilantro. Finally, add in salt and pepper. Taste the marinade and adjust seasoning if needed. Remove 1/2 cup of the marinade and place it covered in the refrigerator. This will be used later for a sauce.

Season chicken with salt and pepper on both sides then add to a 13 x 9 inch baking dish. Pour the remaining marinade, about 1 cup, over the chicken then add the Italian seasoning, cumin, smoked paprika, rosemary, oregano, red pepper flakes and minced garlic. Rub all over the chicken really letting the flavor seep into each piece then add to the fridge for about 3-4 hours, covered, or overnight if you can.

Once the chicken is marinated, remove it from the refrigerator and let it come back to room temperature for at least 30 minutes. Preheat the oven to 425˚F.

Add orange slices and onions to the pan in between the chicken pieces then place butter pats over the top. There should be 1 butter pat for each chicken leg/thigh. If there is not enough cut up more butter to place on top of the chicken.

Roast for approximately 45 to 55 minutes or until golden brown and cooked completely through with juices running clear.

While chicken is roasting, remove the remaining marinade from the fridge and add to a small pot to heat up to serve with the chicken.

Garnish with cilantro and parsley and serve with rice and remaining the marinade that was turned into a sauce.