Pan-roasted Chicken in Orange Dijon Marinade

Chicken thighs, bone in (or chicken breasts)

Paul Prudhomme Poultry Seasoning
Paprika
Kosher salt and pepper

1 medium onion sliced
3 garlic cloves, smashed
2/3 cups olive oil
1/2 lemon, juiced
1/3 cup orange juice
2 tbs. dijon mustard
2 tbs. agave nectar (or honey)
1 tbs. guajillo puree (or you can use red pepper flakes to your liking)
1 bay leaf

Generously season chicken on both sides with kosher salt and pepper, paprika, and Prudhomme's seasoning or other seasonings that you like. Put in Ziploc bag and let sit for 15 minutes in the fridge.

In the meantime, make marinade. Taste to adjust seasonings.

Add marinade to chicken and marinate overnight or for a few hours.

Preheat oven to 350 degrees.

Remove from marinade, pat dry. In a hot skillet over medium heat, sear chicken 5 minutes skin side, 3 minutes on other side until it's nicely browned.

If your skillet is oven proof, put directly in oven. If not, put browned chicken on a cookie sheet or roasting pan in 350 degree oven for 25 minutes or until cooked through (175 degrees internal temperature.)

Enjoy.