Hi there! Looks like your web browser is out of date.

We’ve designed this site to be compatible with modern web browsers and encourage you to update.

Update your browser now

Blood Orange Roasted Chicken Recipe

Description

A new twist for your next main dish!

Ingredients

  • 3 Tbsp Olive Basin Blood Orange Extra Virgin Olive Oil
  • 1/4 cup 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 lbs chicken thighs, skin on
  • 1/2 cup chicken stock
  • Juice from 1/2 orange, plus 1-2 tsp zest for garnish
  • 1-2 tbsp fresh parsley leaves, chopped, for garnish

Instructions

Prepare marinade by whisking the first seven ingredients together.
Place the chicken and the marinade into a ziplock 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,

Show All Recipes