Blood Orange Roast Chicken
Food and Prop Styling by Amit Farber | Photography by Daniel Lailah
Not your typical chicken. It’s succulent sweet from the orange juice and savory from the mustard and herbs and classy enough to serve at a simchah. Thanks Rikki M.
INGREDIENTS
YEILDS 3 – 4 SERVINGS
- 3–4 medium chicken bottoms
- 2 blood oranges sliced into ½-inch thick slices
- 3 Tbsp flour for gravy
Marinade
- 3 cloves garlic crushed
- ½ tsp sea salt
- 1 Tbsp smooth Dijon mustard
- 1 Tbsp whole-grain Dijon mustard or deli mustard
- 3 Tbsp soy sauce
- ½ cup freshly squeezed blood orange juice (1–2 oranges)
- 1 Tbsp white wine
- 3 Tbsp olive oil
- a few sprigs of thyme
PREPARATION
Place garlic and salt in a small bowl and combine to make a creamy paste. Add remaining marinade ingredients and whisk together. Rinse chicken pieces and pat dry. Marinate them in the orange juice mixture in a large rimmed dish. Cover and refrigerate for at least 4 hours or overnight. Turn the chicken pieces over after a few hours to ensure that they marinate thoroughly.
Preheat oven to 350°F (180°C). Place the chicken and sliced oranges in a large heavy-bottomed pan making sure the pieces are not overlapping; pour the marinade liquid over top. Cover and bake for 1½ hours. Uncover to roast for an additional ½ hour. Baste the chicken a couple of times during baking.
Transfer the chicken to a serving platter and make 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 roasted orange slices and gravy.
Note Blood oranges are red in color on the inside and sometimes have splotches of red on the outside too. They’re very high in vitamins and antioxidants. They taste like regular oranges with a deeper slightly bitterer taste. It’s like eating an orange with a kick! Of course you can sub regular oranges (see photo).
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