6 chicken legs (whole or drumstick and thigh separated)
1/4 cup olive oil
10 cloves garlic, finely chopped, almost pureed
4 Tbsp fresh thyme or oregano
3 Tbsp honey
3 Tbsp soy sauce
1 Tbsp crushed red pepper flakes
Grate the zest of one orange and one lemon over a small bowl. Cut one orange and one lemon into wedges and set aside.
Squeeze the juices of the one remaining orange and 3 lemons and add to the zests. Add the olive oil, garlic, thyme, honey, soy sauce and red pepper flakes.
Place the chicken in a large baking dish and pour the marinade on it. Refrigerate at least two hours, turning the pieces occasionally.
Preheat the oven to 400F.
Before placing the chicken in the oven, place the citrus wedges on the top decoratively. Sprinkle a bit more thyme, and season with coarse salt (I am using right now a white sea salt from the Camargue region of France...delicious!) and pepper.
Place the chicken in the oven and reduce the heat to 375F. Cook for about 45 minutes.
When done, transfer the chicken pieces and citrus wedges to a serving platter (heated) and the juices to a sauce pan. Reduce the juices until thickened and pour over the chicken (about 10 minutes).
Serve with broccolini and rice.
Inspired by a recipe in "Fine Cooking Magazine"