20-28 MAY
The Hall & Gardens will be closed for a private event 20-28 May • Our shops, cafés & estate walks will remain open

Blood Orange Roasted Chicken

Blood oranges have arrived in our Farm Shop. The blood orange is a variety of orange (Citrus × sinensis) with crimson, almost blood-coloured flesh. 

Along with their lovely red colour, blood oranges tend to have a noticeable and delicious raspberry edge to their flavour.

Blood Orange Roasted Chicken

Serves: 4



1kg chicken thighs, bone in and skin on


3 garlic cloves
½ tsp sea salt
1 tbsp smooth Dijon mustard
1 tbsp whole-grain Dijon mustard
3 tbsp soy sauce
½ cup freshly squeezed blood orange juice (about 2-3 oranges)
1 tbsp white wine
3 tbsp olive oil
few sprigs of thyme
2 blood oranges, slice into ½ thick pieces
3 tbsp flour, for gravy


  1. Using a pestle and mortar, mash the garlic and salt, add to mustard, soy sauce, orange juice, wine, oil and thyme. Mix well.
  2. Marinate chicken with the orange juice mixture in a large rimmed dish for at least 4 hours in the fridge.
  3. Preheat the oven to 325F. Place the chicken and sliced oranges in an ovenproof large heavy-bottomed pan, making sure the thighs are not overlapping; pour the marinade liquid over top. Roast for 45 to 50 minutes. Baste the chicken a couple of times during the roasting.
  4. 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.

Serving Instructions

  • Serve with roasted orange slices and gravy sauce.

“Growing up at Doddington, eating seasonal produce from the Kitchen Garden and farm was the only thing I knew. I learnt to cook using what was on hand here as the seasons passed and my love of cooking and good food stems from this. I strongly believe that the fresh, good quality ingredients are the foundation of delicious food.