1/2 Photos of Baked Chicken With Blood Oranges and Thyme
1 hr 40 mins
1 hr 10 mins
This was one of those experiments gone stunningly right in my kitchen: Since I think that the blood orange is sadly underused in cooking, I figured I could share. Any citrus fruit could be used in place of the blood orange with tasty results.
My Private Note
Units: US | Metric
- 1Preheat your oven to 400°F.
- 2Pat your chicken very, very dry. Leave on the skin, set breast-side up on a rack inside a shallow baking pan. (If you want to line the pan with parchment paper beforehand, the cleanup after will be that much easier.)
- 3Gently loosen the skin with your fingertips and rub all over with olive oil, salt, and pepper. Season the cavity and the outside of the chicken with thyme.
- 4Wash and cut the blood oranges, halving them across.
- 5Without peeling, slice two halves into quarter- to eighth-inch thick slices and slide beneath the chicken skin. Repeat until you have at least one half of an orange's worth inserted.
- 6Either quarter or continue slicing the remaining orange halves and insert into the cavity with the thyme.
- 7Place the chicken on the center rack in the oven for an hour.
- 8Take the chicken out, poke the leg to make sure it's tender, cooked, and the juices run clear. Let it rest for at least 10 minutes.
- 9Serve up with roasted potatoes and another vegetable, if you like. Enjoy!
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Nutritional Facts for Baked Chicken With Blood Oranges and Thyme
Serving Size: 1 (85 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 240.4
- Calories from Fat 165
- Total Fat 18.4 g
- Saturated Fat 4.2 g
- Cholesterol 53.4 mg
- Sodium 49.9 mg
- Total Carbohydrate 5.6 g
- Dietary Fiber 1.1 g
- Sugars 4.4 g
- Protein 13.0 g
The following items or measurements are not included: