Baked Chicken With Blood Oranges and Thyme
"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."
photo by Satyne
- Ready In:
- 1hr 40mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1 roasting chicken, Fresh, rinsed with giblets & neck removed
- 2 small oranges (blood oranges preferred) or 2 small blood oranges (blood oranges preferred)
- 6 sprig fresh thyme or 9.85-14.78 ml dried thyme
- 29.58 ml olive oil
- salt & pepper
directions
- 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!
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Reviews
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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. -
The chicken was tasty and moist. Very easy to make and most importantly, the kids said this recipe was a keeper.
Tweaks
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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.
RECIPE SUBMITTED BY
<p>I'm an ASL student, former computer technician, and knitter in the Beach Cities area that loves to cook. I'm an ex-pescetarian, and use that sensibility in a lot of my dishes, because not every main dish needs to contain meat. I usually make up recipes as I go, not that I often share those, but the former Recipezaar is one of my favorite sites to check when I want to do something new and need ideas of how to proceed. I could be called a minimalist, because my favorite cookbooks are the three- and four-ingredient variety: There's something magic about being able to coax a fantastically tasty and pretty meal out of a minimum of ingredients. At the moment, I'm fascinated by color and twists on the traditional -- Blue potatoes in oil with caramelized onions. Roast chicken with blood oranges. Lavender sugar cookies with white chocolate chips.</p>
