In a mixing bowl, combine the freshly squeezed lime juice, orange juice, minced garlic, toasted cumin, and crushed oregano. Whisk in olive oil until fully blended.

Gently coat the chicken thighs with the prepared marinade, ensuring every piece is evenly covered. Transfer to a large resealable bag or dish, seal tightly and refrigerate for at least 8 hours, preferably overnight.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Remove chicken from the marinade and pat the skin dry with paper towels. Arrange the chicken on the baking sheet, skin side up, and roast for 35 to 40 minutes.

Baste the chicken thighs with leftover marinade halfway through cooking. For crispier skin, switch to broil for the last 2-3 minutes.

Check for doneness with an instant-read thermometer; the internal temperature should reach 175°F (80°C). Let the chicken rest for a few minutes before serving.