Instructions: (Preheat oven to 350°)
1. Thaw chicken and arrange in a rectangle deep cooking pan.
2. Cut oranges in halvs or quarters, and squeeze as much juice as possible into a small bowl.
2. Strain all seeds and pulp from orange juice then pour it over the
chicken.
3. Squirt about ½ of the contents from the lemon juice over the
chicken and surrounding orange juice.
4. Season chicken with generous amounts of garlic powder, seasoned
salt, and crushed red pepper if you are using it, flip chicken and repeat (it?s O.K. that some of the seasoning gets washed off the chicken into the orange and lemon juice.
5. Flip chicken one more time and lightly season this side once again.
6. Peel, separate and chop garlic cloves and sprinkle over chicken and some in surrounding juice.
7. Slice onions separate slices then lay slices on top of chicken and some of the smaller pieces in surrounding juice.
8. Cut red pepper into slices, be sure to remove seedpod and make
sure there are no seeds stuck to the pepper, then chop slices and
9. sprinkle over chicken and some into surrounding juice. (If using
crushed red pepper skip this step)
10. Cover chicken with aluminum foil and put in oven for 2½ hours then remove foil and put back in oven for another 20 to 30 minutes until chicken is brown.