Serves 4
120 min
Blood Orange Roast Chicken
Recipe GLPR31c985dc2859b3
A vibrant roasted whole chicken seasoned with a fragrant paste of blood orange zest, thyme, garlic, and salt, then stuffed with butter and blood orange quarters. Served with a pan sauce of white wine, shallots, and fresh blood orange juice that brings brightness and depth to every bite.
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Ingredients
1 whole chicken (4–5 pounds)
3 teaspoons salt
1/8 teaspoon black pepper
2 tablespoons blood orange zest
2 tablespoons fresh thyme leaves
2 tablespoons chopped garlic
4 tablespoons unsalted butter, softened
1 blood orange, quartered
2 tablespoons shallots, minced
1/2 cup dry white wine
1 cup chicken stock
1/4 cup fresh blood orange juice
1 tablespoon fresh thyme sprigs for sauce
Directions
In a small bowl, combine the salt, black pepper, blood orange zest, thyme leaves, and chopped garlic. Using a knife or fork, work the mixture together until it resembles coarse sand with a paste-like consistency. Alternatively, pulse the mixture in a food processor until it reaches a similar texture.
Rinse the whole chicken inside and out under cool water. Remove and discard any innards from the cavity. Pat the chicken completely dry with paper towels.
Rub the blood orange-herb paste all over the chicken, including under the skin and inside the cavity. Place the chicken in a shallow roasting pan or on a large plate, loosely cover with plastic wrap, and refrigerate for at least 1 hour, or up to 3 days to allow the flavors to infuse.
Preheat your oven to 475°F. Remove the chicken from the refrigerator and transfer it to an oven-safe skillet or shallow roasting pan.
Stuff the cavity of the chicken with the softened butter and the quartered blood orange pieces.
Roast the chicken for approximately 1 hour, until an instant-read thermometer inserted into the innermost part of the thigh (without touching bone) reaches 165°F. The juices should run clear when pierced.
Remove the chicken from the oven and transfer it to a cutting board. Let it rest for 10–15 minutes before carving to allow the juices to redistribute.
While the chicken rests, pour off most of the fat from the roasting pan, leaving about 2 tablespoons of the flavorful drippings behind. Place the pan over medium heat on the stovetop.
Add the minced shallots to the pan and sauté, stirring frequently, for 3–4 minutes, until they become soft and translucent.
Pour in the white wine, scraping the bottom of the pan with a wooden spoon to release and dissolve all the browned, flavorful bits. Allow the wine to reduce slightly.
Stir in the chicken stock, blood orange juice, and fresh thyme sprigs. Bring the mixture to a gentle simmer and allow it to reduce by approximately half, about 5 minutes, until it reaches a light sauce consistency.
Taste the sauce and adjust seasoning with salt and pepper as needed. Remove the thyme sprigs before serving.
Carve the roasted chicken and arrange on a serving platter. Drizzle the pan sauce over the chicken and serve immediately.
