Roast Chicken with Blood Orange and Olives Recipe :-You’re going to roast chicken anyway, so why not make it extra special? You could also use regular oranges or tangerines instead of blood oranges. Peel a couple of blood oranges and add some green olives to bake with them. You’ll be so glad you did!
Roast Chicken with Blood Orange and Olives Recipe
WHAT ARE BLOOD ORANGES?
Blood oranges are a Mediterranean type of orange. The deep pink color of their flesh comes from antioxidants called anthocyanins. These are the same chemicals that give blueberries and black rice their color.
Anthocyanins are also what give fall leaves their red and black colors.
Blood oranges have a unique flavor that tastes like berries, and the juice that comes out of them is a beautiful color. The juice can be used to make drinks, soups, dressings, and everything in between.
There are three kinds of blood orange: Tarico , Moro, and Sanguinely. If you cut a blood orange in half, the flesh can be anywhere from pink to almost black, based on where it was grown and how it was grown.
INGREDIENTS :
- one fryer chicken, cut into 8 parts
- 2 Tbsp olive oil plus more for brushing
- salt and fresh cracked black pepper
- 1 medium red onion, peeled, halved, and cut into thin wedges
- 3 cloves garlic, peeled and minced
- 1/2 cup Marsala
- juice of 1 blood orange
- 1 cup green olives
- 2 blood oranges, peeled and sliced
GARNISH
- extra thyme sprigs
INSTRUCTIONS :
Heat the oven to 375F.
Spread a little olive oil on the bottom of a heavy skillet that’s big enough to fit all the chicken in one layer.
Heat the pan on medium-high heat. On all sides, season the chicken with salt and pepper and brush it with oil.
Start with the skin side down and brown the chicken on both sides. Work in batches so the pan doesn’t get too crowded. If you need to, add more oil.
Take the chicken off the heat and put it on a plate. In a pan, add the onions and cook them for a few minutes until they get a little soft. After you add the garlic, cook for another minute or two.
Add the orange juice and stir to get any brown bits off the bottom of the pan. Then add the Marsala. Put the chicken back in the pan with the skin side facing up.
As soon as the water starts to boil, add a few thyme leaves. After 20 minutes, put the pan in the oven.
Add the orange slices and olives to the chicken after taking it out of the oven. Put the chicken back in the oven and cook for another 20 minutes, or until it’s done.
To get more caramelization, put the pan under the heat for a few minutes and be sure to keep an eye on it.
Add fresh thyme leaves on top and serve right away. Make sure to cover the chicken with all of that tasty sauce!
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
