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Season chicken with salt and pepper. Half clementines and prepare a handful of fresh oregano.
Heat pan over high heat. Add an oil (that can withstand a high temperature) to the pan and sear chicken skin side down until the skin browns. Remove pan from heat and turn chicken over.
Squeeze clementines over the top of the chicken and scatter clementine shells and oregano over the top of the chicken.
Roast for 35 minutes or so at 450 degrees.
Serve with a cranberry relish or chutney, rice and a salad.