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Blood Orange Roasted Chicken Recipe


A new twist for your next main dish!


  • 3 Tbsp. Olive Basin Blood Orange Extra Virgin Olive Oil
  • 1/4 c. Olive Basin Dark Chocolate Balsamic Vinegar
  • 2 Tbsp. Kitchen Kettle Dijon Mustard
  • 2 Tbsp. fresh lemon juice
  • 3 garlic cloves, chopped
  • 1 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 4 1/2 lb. chicken thighs, skin on
  • 1/2 c. chicken stock
  • Juice from 1/2 orange (approx. 2-3 Tbsp.)
  • 1-2 tsp. orange zest for garnish
  • 1-2 Tbsp. fresh parsley leaves, chopped, for garnish


Prepare marinade by whisking the first seven ingredients together. Place the chicken and the marinade into a zip lock bag. Seal securely and toss well to combine. Refrigerate for at least 3 hours or up to 24 hours, occasionally tossing the chicken to evenly coat with marinade. Preheat oven to 400 degrees. Transfer chicken and all the marinade into a greased or non-stick baking pan. Roast in the oven for 50-60 minutes or until the chicken is cooked through. If the chicken skin begins to burn, cover with foil.
When the chicken is done, transfer to a serving platter and tent with foil. Place the baking pan on the stove top over medium-high heat and add the 1/2 cup chicken stock and the orange juice. Scrape any browned bits from the bottom of the pan. Reduce the heat and cook the sauce for 5 minutes or until thick. Spoon the sauce over the chicken and garnish with chopped parsley and zest.

Blood Orange Olive Oil, Dijon Mustard, Dark Chocolate Balsamic Vinegar,

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