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Recipe by Brynie Greisman

Blood Orange Roast Chicken

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Blood Orange Roast Chicken
Meat Meat
Medium Medium
3 Servings
Allergens

Contains

- Wheat - Soy - Gluten
4 Hours
Diets

No Diets specified

Not your typical chicken. It’s succulent, sweet from the orange juice, and savory from the mustard and herbs, and classy enough to serve at a simchah. Thanks, Rikki M.    

Ingredients

Chicken

  • 3-4 chicken bottoms

  • 2 blood oranges, sliced into 1/2-inch thick slices

Marinade

Directions

Make the Chicken

1.

Place garlic and salt in a small bowl and combine to make a creamy paste. Add remaining marinade ingredients and whisk together.

2.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

3.

Transfer the chicken to a serving platter and make the gravy (see below).

4.

Rinse chicken pieces and pat dry. Marinate them in the orange juice mixture in a large rimmed dish. Cover and refrigerate for at least four hours or overnight. Turn the chicken pieces over after a few hours to ensure that they marinate thoroughly.

5.

Place the chicken and sliced oranges in a large, heavy-bottomed pan, making sure the pieces are not overlapping; pour the marinade liquid over top. Cover and bake for one and a half hours. Uncover to roast for an additional half hour. Baste the chicken a couple of times during baking.

Notes:

Blood oranges are red in color on the inside and sometimes have splotches of red on the outside, too. They’re very high in vitamins and antioxidants. They taste like regular oranges, with a deeper, slightly bitterer taste. It’s like eating an orange with a kick! Of course, you can sub regular oranges (see photo).

Make the Gravy

1.

Add the flour to 1/2 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. Serve with roasted orange slices and gravy.

Recipe tags

chicken bottoms chicken on the bone dark chicken marinated chicken orange chicken orange juice sheva brachos sheva brachot simcha sweet and savory sweet chicken
Blood Orange Roast Chicken

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Leah Goldman
Leah Goldman
3 months ago

so the gravy is just 3 tablespoons flour to 1/2 c water (do you mix it with the marinade?) and pour it over the chicken,

0
Avigael Levi
Avigael Levi
Admin
Reply to  Leah Goldman
3 months ago

Hi Leah, I’m not sure what gravy you’re referring to. Can you please clarify? The recipe calls for a marinade that you’ll marinade the chicken in for a few hours and then pour over the chicken for baking.

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Leah Goldman
Leah Goldman
4 months ago

can i use chicken breasts

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Avigael Levi
Avigael Levi
Admin
Reply to  Leah Goldman
4 months ago

Yes, go for it

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