Blood Orange Roasted Chicken
Serves 4
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Ingredients
  1. 2 ½ pounds chicken thighs, bone in and skin on
  2. Marinade
  3. 3 garlic cloves
  4. ½ teaspoon sea salt
  5. 1 tablespoon smooth Dijon mustard
  6. 1 tablespoon whole grain Dijon mustard
  7. 3 tablespoons soy sauce
  8. ½ cup freshly squeezed blood orange juice (about 2 -3 oranges)
  9. 1 tablespoon white wine
  10. 3 tablespoons olive oil
  11. Few sprigs of thyme
  12. 2 blood oranges, sliced into ½ inch thick pieces
  13. 3 tablespoons all purpose flour for gravy
  14. 4 large carrots, cut in half and quartered lengthwise
  15. 2 leeks or a bunch of baby leeks, cut into 2 inch pieces and halved lengthwise if thick
  16. 2 cups mushrooms, washed with ends removed
  17. 2 tablespoons olive oil
  18. Salt and pepper
Instructions
  1. Using a pestle and mortar, mash the garlic. Slowly add the salt and make into a creamy paste. Add the mustard and combine well. Transfer into a small bowl and add the soy sauce, orange juice, wine, oil and thyme. Mix well.
  2. Rinse the 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. Turn the meat upside down to ensure that it thoroughly marinates when half way done.
  3. Preheat the oven to 325F. Place the chicken and sliced oranges in an ovenproof large heavy bottomed pan, making sure the thighs are not overlapping; pour the marinade liquid over top. Roast for 45 to 50 minutes, or until a thermometer inserted in the thick part reads 165F. Baste the chicken a couple of times during the roasting.
  4. Transfer the chicken to a serving platter and make gravy. Add the flour to ½ 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.
  5. Serve with roasted orange slices and gravy sauce.
  6. Coat the vegetables well in oil, salt and pepper. Place them in a baking sheet and roast in the 325F oven for 30 minutes, or until the vegetables are tender.
  7. Serve warm.
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