Blood Orange Roasted Chicken
Just when I thought the Blood Orange season was over in California, Adam and I were wandering through our local Farmer’s Market last week and guess what I found? A table piled high with glorious, juicy blood oranges! I’m pretty sure I trampled over some very sweet – very innocent people as I ran over to the table to get my hands on these little beauties. I apologize to you, who ever you were! I don’t know what it is about blood oranges, but I’m obsessed. It’s like Figs and Meyer Lemons. When they only come once a year, I want them that much more.
I loaded up on a large bag of these little gems and immediately started thinking of how to use them and what dish would be the most satisfying. Unfortunately, due to a busy week, I wasn’t able to make anything until this weekend. So when Saturday rolled around, we woke up early to get the chicken marinating in this fantastic blood orange sauce and immediately headed out to the Big Basin Vineyards for a tasting event with some friends. If you haven’t had Big Basin wines, they are pretty fantastic. Yesterday we had the opportunity to tour their vineyards out near the Big Basin Redwood State Park, which is only open to the public for special events. However, that’s a blog post for another day. I could ramble on all day about our fantastic time, let’s get back to our meal.
After a whirlwind of stellar wines, winding mountain roads and even more amazing views, we arrived home and got right to work. This recipes will not disappoint and it’s incredibly beautiful when served at a nice party or dinner with your friends and family. We served ours with rice, for a quick and easy meal, but you can do roasted carrots, potatoes, grits or even Quinoa, for a healthier option. This would also go great with a wonderful root vegetable salad. Enjoy!
- 2 ½ pounds chicken thighs, bone in and skin on
- 3 garlic cloves
- ½ teaspoon sea salt
- 1 tablespoon smooth Dijon mustard
- 1 tablespoon whole grain Dijon mustard
- 3 tablespoons soy sauce
- ½ cup freshly squeezed blood orange juice (about 2 -3 oranges)
- 1 tablespoon white wine
- 3 tablespoons olive oil
- Few sprigs of thyme
- 2 blood oranges, sliced into ½ inch thick pieces
- 3 tablespoons all purpose flour for gravy
- Blend together the garlic, salt, mustards, soy sauce, orange juice, wine, oil and thyme.
- Rinse the chicken pieces and pat dry. Marinate them in the orange juice mixture in a large bowl. Cover and refrigerate for 3- 6 hours, overnight if you have time. Occasionally mix up the chicken and marinate to insure even coating.
- Preheat the oven to 325F. Place the chicken and sliced oranges in a heavy bottomed skillet or saute pan, making sure the thighs are not overlapping; pour the marinade liquid over top. Roast for 45 to 50 minutes, or until a thermometer inserted in the thick part reads 165F. Baste the chicken a couple of times during the roasting.
- Transfer the chicken to a serving platter and allow to rest.
- To make the gravy, add the flour to ½ cup water and stir well. Whisk the flour mixture into the remaining liquid in the pan and bring to a boil. Stir constantly and continue to boil until the desired thickness is achieved.
- Serve with chicken and blood orange slices and enjoy!
- Wine Pairings: Pinot Noir, Dry Rose, Chardonnay, White Sancerre, or Grenache