It’s time to try something new. Break out of your routine, do something different. Take what you know and tweak it. Remix it. Variety is the spice of life, right? YES. Take roasted chicken, for example - why do it the same way every time when you could marinade it in orange juice and thyme? And take oranges, for example - why use regular ones when you can use beautiful blood oranges instead? It will turn out savory and moist, but with an edge.
I’ve been having a lot of fun collaborating with Melissa’s Produce this past month, and this post is no exception. I’m always excited to get their fruit in the mail, and it’s nice to have specialty items delivered that may otherwise be a bit difficult to track down. When I received a box of these gorgeous blood oranges, I knew I wanted to change up the classic roasted chicken. I like that the flavors in this dish are just subtly tangy, not to mention the wow-factor of the presentation.
You will need:
- 2 lbs bone-in, skin-on chicken thighs (about 4 large thighs)
- 4 cloves garlic, minced
- 3 tbsp soy sauce
- 2 tbsp dijon mustard
- 3 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp cumin powder
- juice of 2 blood oranges
- 1 blood orange, sliced
- 1-2 tbsp flour
Create your marinade by combining the garlic, soy sauce, mustard, 2 tbsp olive oil, thyme and cumin powder in a bowl. Whisk to blend. Add the blood orange juice.
Place the chicken thighs in a shallow pan or large ziploc bag and pour the marinade over them. Allow to marinade in the refrigerator for 2 hours.
Once the chicken is done marinading, preheat the oven to 425 degrees. Heat the remaining 1 tbsp of olive oil in an oven-safe skillet over medium heat. Remove the chicken from the marinade (do not discard the marinade!) and sear the chicken on each side, starting with the skin-side down, for 3-5 minutes on each side until browned. Finishing with the skin-side up, pour the marinade onto the chicken pieces and nestle the orange slices around them.
Cook in the oven for 25-30 minutes until the chicken is cooked through.
When done, remove the chicken and orange slices from the pan. Place the pan on the stove over medium-low heat and whisk in enough flour to thicken the pan drippings to make a gravy. Add a little water if needed and bring to a simmer. To serve, smother the chicken in gravy and top with orange slices.
To add intense color to your table and change things up a bit, get your hands on some blood oranges by clicking here!