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Adjust rack to middle position and preheat oven to 325 degrees. Wash and dry all produce.
Zest and halve orange and lemon, keeping them separate. Thinly slice half the orange and half the lemon into rounds; stack rounds and cut into half-moons. (You’ll use the rest of each later.) Halve and peel onion; finely dice one half (dice whole onion for 4 servings).