Blood Orange Roast Chicken with Pan Gravy and Orange Slices
A citrus-forward roasted chicken featuring the distinctive sweet-tart flavor of blood oranges. The chicken marinates in blood orange juice, mustard, soy sauce, and white wine, creating tender meat with complex umami notes. Sliced blood oranges roast alongside the chicken, caramelizing to complement the savory marinade. The pan drippings transform into a silky gravy that ties the dish together. Perfect for Sunday dinners or special occasions when you want something familiar yet . The combination of Asian-inspired soy sauce with European mustard and wine creates an unexpectedly harmonious flavor profile.
Ingredients
- 3 chicken bottoms
- 2 blood oranges, sliced into 1/2-inch thick slicesregular oranges1:1citrus
slightly less complex flavor
- 3 tablespoons Glicks Flour, for gravy
- 3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
- ½ teaspoon Tuscanini Sea Salt
- 1 tablespoon smooth mustard
- 1 tablespoon wholegrain mustard
- 3 tablespoons Glicks Soy Sauce
- ½ cup blood orange juice, freshly squeezed from 1-2 oranges
- 1 tablespoon Baron Herzog Chenin Blanc or other white wine
- 3 tablespoons olive oil
- thyme, a few sprigs
Instructions
- 1
Combine garlic and salt in small bowl to make creamy paste
- 2
Add remaining marinade ingredients and whisk together
- 3
Preheat oven to 350 degrees Fahrenheit
- 4
Rinse chicken pieces and pat dry
- 5
Marinate chicken in orange juice mixture in large rimmed dish
- 6
Cover and refrigerate for at least four hours or overnight
- 7
Turn chicken pieces over after few hours to ensure thorough marinating
- 8
Place chicken and sliced oranges in large heavy-bottomed pan without overlapping
- 9
Pour marinade liquid over top
- 10
Cover and bake for one and half hours
- 11
Uncover and roast for additional half hour
- 12
Baste chicken couple times during baking
- 13
Transfer chicken to serving platter
- 14
Add flour to water and stir well for gravy
- 15
Whisk flour mixture into remaining liquid in pan
- 16
Bring to boil stirring constantly
- 17
Continue boiling until desired thickness achieved
- 18
Serve with roasted orange slices and gravy
Tips
Turn chicken pieces halfway through marinating time to ensure even flavor penetration throughout the meat.
Use a heavy-bottomed pan to prevent burning and ensure even heat distribution during the long cooking time.
Baste chicken every 30 minutes during uncovered roasting phase for golden, crispy skin and moist meat.
Good to Know
Refrigerate leftovers up to 3 days. Store gravy separately and reheat gently.
Marinate chicken up to 24 hours ahead. Assemble dish morning of serving.
Serve hot with roasted orange slices and warm gravy alongside roasted vegetables or rice.
Common Mistakes
Don't skip marinating time or chicken will lack flavor depth
Avoid overcrowding pan to ensure even cooking and browning
Don't let gravy boil too vigorously or it may break and become lumpy
Substitutions
Gluten-Free Swaps
General Alternatives
slightly less complex flavor
FAQ
Can I use regular oranges instead of blood oranges?
Yes, regular oranges work well but you'll miss the distinctive sweet-tart flavor and beautiful color that blood oranges provide.
How long can I marinate the chicken?
Minimum 4 hours but overnight is ideal. Don't exceed 24 hours as the acid may start to break down the meat texture.
Can I freeze the cooked chicken?
Yes, freeze without gravy for up to 3 months. Thaw overnight and reheat gently in low oven covered with foil.