8 garlic cloves, minced
3 tablespoons fresh oregano, minced
3 tablespoons soy sauce
1 tablespoon honey
1/2 teaspoon red pepper flakes
6 boneless, skinless chicken breasts
1-cut one orange and one lemon into wedges and set aside. zest one orange and one lemon and add to a small bowl. squeeze the lemons to get 2/3 cup of juice and squeeze the oranges to get 1/2 cup juice and add to the zest. add the garlic, oregano, soy sauce, honey, and red pepper flakes and mix well.
2-coat the bottom of a 9×13″ pan with olive oil. add the chicken breasts and turn to coat. scatter and tuck the lemon and orange wedges evenly around the chicken breasts. pour the marinade over the chicken. use a fork to lift up the chicken breasts to ensure the marinade is coating the bottom of the breasts too. cover the pan and refrigerate at least 6 hours and up to 12. turn the chicken every couple hours.
3-preheat your oven to 425F. uncover the pan and sprinkle the top of the chicken with salt and pepper. roast for 20 minutes, turn the heat down to 375F and cook until the chicken is cooked through, about 30 minutes more.
4-to make a pan sauce, remove the chicken and citrus wedges from the pan. pour the juices from the roasting pan into a skillet. bring to a simmer and simmer about 10 minutes, or until thickened. serve over the chicken.