Recipe by Bansidhe
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.
Top Review by Satyne
This was really yummy! Now I want to try it with apples, apricots and anything else I can think of. I teamed this one up with http://low-cholesterol.food.com/recipe/lemon-roast-potatoes-11930 using orange juice instead of lemon juice. It was awesome.
- 1 roasting chicken, Fresh, rinsed with giblets & neck removed
- 2 small oranges (blood oranges preferred) or 2 small blood oranges (blood oranges preferred)
- 6 sprigs fresh thyme or 2 -3 teaspoons dried thyme
- 2 tablespoons olive oil
- salt & pepper
Directions See How It's Made
- Preheat your oven to 400°F.
- Pat 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.)
- Gently 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.
- Wash and cut the blood oranges, halving them across.
- Without 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.
- Either quarter or continue slicing the remaining orange halves and insert into the cavity with the thyme.
- Place the chicken on the center rack in the oven for an hour.
- Take 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.
- Serve up with roasted potatoes and another vegetable, if you like. Enjoy!