Blood Orange Roasted Chicken

Blood Oranges are typically a very winter fruit but it always reminds me of upcoming spring (mainly because of its color). That is why I usually cook dishes with them on first days of March.

I found the similar recipe on Williams Sonoma website but realized that it lacks something and added green olives. It is super simple and blood oranges make the chicken pop in flavor!

Quick hint: if you add a piece of roasted blood orange on your chicken, it will be the most heavenly dish you’ll eat that day! I promise!

Serving size:

1 chicken for 6 people

Ingredients:

• 1 kg – 1.5 kg (3.5 lbs max) of young chicken

• 5 blood oranges

• 3 cloves of garlic

• 1/2 cup marsala wine or good port wine

• 1 medium red onion

• Thyme

• Blood Orange zest

• 1 cup of green olives

• Olive oil

• Salt

• Pepper

Nutritional value per serving:

• 690 Calories

• 43.4g Fat

• 18.7g Carbs

• 3g Fiber

• 46g Protein

Method:

Preheat oven to 450F/220C.

Remove the chicken from the fridge and let it sit at room temperature for about half an hour.

In a large baking form mix wine or a port with juice from two blood oranges.

In a separate bowl, combine the zest of three blood oranges, salt, and pepper.

Smear some olive oil over the chicken, followed by a mixture of salt and zest.

Cut one blood orange into quarters and put them into the cavity along with one garlic clove and a few sprigs of thyme.

Tie the legs and wings and put the chicken into a baking dish with wine and orange juice breast up.

Cut the remaining oranges into circles and lay them around the chicken.

Cut the red onions into small pieces, spread over the oranges and place two crushed cloves of garlic.

Roast the chicken for 20 minutes.

Reduce the temperature to375F/ 200C and continue cooking for 30-45 minutes.

Check the temperature of the bird. If an instant thermometer shows below 170F/75C. Roast your chicken for 10 minutes longer.

If you notice that the chicken starts to burn, cover the baking sheet with foil and continue cooking.

Approximately 10 minutes before the chicken is ready, add the olives.

Pull the chicken out of the oven and let it sit at room temperature for another 20-30 minutes, so that all the juices inside do not flow out while you cut into it.

Bon appetite!