Baked Chicken With Blood Oranges and Thyme

Recipe by Bansidhe
READY IN: 1hr 40mins




  • 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!