LIFESTYLE → RECIPES

Blood Orange Roast Chicken

Succulent, orange-sweet, and savory from the mustard and herbs, this is classy enough to serve at a simchah – or on your Yom Tov table,

By Brynie Greisman

2 min read September 28, 2016

Food and Prop Styling by Amit Farber | Photography by Daniel Lailah

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

YEILDS 3 – 4 SERVINGS

3–4 medium chicken bottoms
2 blood oranges sliced into ½-inch thick slices
3 Tbsp flour for gravy

Marinade

3 cloves garlic crushed
½ tsp sea salt
1 Tbsp smooth Dijon mustard
1 Tbsp whole-grain Dijon mustard or deli mustard
3 Tbsp soy sauce
½ cup freshly squeezed blood orange juice (1–2 oranges)
1 Tbsp white wine
3 Tbsp olive oil
a few sprigs of thyme

PREPARATION

Place garlic and salt in a small bowl and combine to make a creamy paste. Add remaining marinade ingredients and whisk together. Rinse chicken pieces and pat dry. Marinate them in the orange juice mixture in a large rimmed dish. Cover and refrigerate for at least 4 hours or overnight. Turn the chicken pieces over after a few hours to ensure that they marinate thoroughly.

Preheat oven to 350°F (180°C). 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 1½ hours. Uncover to roast for an additional ½ hour. Baste the chicken a couple of times during baking.