Make marinade by combining all ingredients and whisking with a wire whisk to thoroughly mix. Place chicken in a large ziplock or Tupperware container and evenly coat with marinade. Let marinade for at least one hour.
When you’re ready to bake the chicken, preheat the oven to 400° F.
After marinating, remove chicken from bag and place on a rimmed baking pan. Place potatoes, carrots, and onion into marinade bag/ container and toss to coat.
Pour veggies and remaining marinade into pan and spread out evenly. Add citrus slices throughout the pan, but make sure not to place any on top of chicken or the skin won’t get crispy.
Bake uncovered for 40 minutes or until the internal temperature of the thickest part of the chicken reads 165° F and carrots and potatoes are tender.
During the last 2-3 minutes of cooking time, heat butter in a small saucepan over medium-low heat. Add flour and whisk to create a roux. Remove chicken and vegetables from pan and place on a serving plate. Pour juices from the pan into saucepan and whisk to blend in. Bring to a low simmer and then turn off heat.
If chicken skin is not browned, turn broiler on and place back on baking sheet. Broil for 1-2 minutes watching carefully because it will brown quickly.
Serve chicken and vegetables immediately with pan dripping sauce.