Blood Orange Roasted Chicken

Citrus and chicken are incredible together, especially Blood Oranges, which have a more distinct flavor (and look). This dish is so amazing and so incredibly easy. A perfect garlicy, yet refreshing, pairing to kick up the usual bland chicken dish. 

What You'll Need to Generously Serve 5:  

- 3 1/5 lbs of chicken thighs and drums (bone in/skin on) 

- 5 blood oranges (3 for juice, 2 for cutting/baking) 

- 4 garlic cloves (mashed) 

- 6-7 sprigs of thyme, left on the stem

- 4 tbs soy sauce

- 2 tbs whole grain mustard 

- 4 tbs olive oil

- 2 tbs white wine 

 What to do: 

To make the Marinade: 

- Mash the garlic with salt into a creamy paste

- Add mustard, soy sauce, wine, orange juice, oil and thyme

- Transfer washed and dried chicken into a large freezer bag

- Toss with marinade and refrigerate for 4-8 hours 

To Bake: 

- Preheat the oven to 325 F 

- Line a heavy roasting pan with foil and place the chicken so it's not overlapping

- Pour the rest of the marinade over the chicken, cover with more thyme and cut up oranges slices

- Allow to cook for approximately 50-55 min, turning and braising occasionally

- After cooking, make an optional (thought most definitely recommended) gravy with the drippings and a few spoons of flour. Whisk over heat and bring to boil, until thickened. 

- Serve immediately or enjoy as leftovers!