1. Set oven temperature to 350 F. Place chicken thighs in a cast-iron skillet, squeeze 1 halved tangerine over each chicken thigh and then place thigh on top of a halved shallot. Top each thigh with garlic and season, to taste, with salt and pepper. Place remaining halved tangerines around the thighs.

2. Roast until chicken thighs reach an internal temperature of 160 F, about 30 minutes. Squeeze as much juice from the tangerines, as you can, onto the cooked chicken and then serve with roasted shallots and a crisp green salad.