Blood Orange Roasted Chicken
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Blood oranges have arrived in our Farm Shop. The blood orange is a variety of orange (Citrus × sinensis) with crimson, almost blood-coloured flesh.
Ingredients
Serves 4
- 1kg Chicken thighs, bone in and skin on
- 3 cloves Garlic
- 1/2 tsp Sea salt
- 1 tbsp Smooth Dijon mustard
- 1 tbsp Whole-grain Dijon mustard
- 3 tbsp Soy sauce
- 1/2 cup Blood orange juice, freshly squeezed
- 1 tbsp White wine
- 3 tbsp Olive oil
- A few sprigs Thyme
- 2 Blood oranges, sliced
- 3 tbsp Flour (for gravy)
Method
- Using a pestle and mortar, mash the garlic and salt, add to mustard, soy sauce, orange juice, wine, oil and thyme. Mix well.
- Marinate chicken with the orange juice mixture in a large rimmed dish for at least 4 hours in the fridge.
- Preheat the oven to 325F. Place the chicken and 1/2 inch thick 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.
- 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.
Along with their lovely red colour, blood oranges tend to have a noticeable and delicious raspberry edge to their flavour.
