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Blood Orange Chicken with Roasted Vegetables and Blood Orange Gastrique

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  • Author: Stephanie Powers
  • Prep Time: 20
  • Cook Time: 2700
  • Total Time: 65

Description

A simplified recipe for Duck l’orange using chicken breasts, fennel, rainbow carrots, and blood oranges


Ingredients

Scale
  • 2 bone-in, skin-on, split chicken breasts (You can sub 4 skin-on, boneless breasts, but will need to adjust cook times)
  • 1 blood orange, zested and cut into 8 wedges (sub a regular orange if needed)
  • 1 small fennel, cut into 8 wedges
  • 8 carrots, halved and quartered lengthwise into sticks
  • 3 Tablespoons olive oil
  • 1/4 cup apple cider or red wine vinegar
  • 1/4 cup chicken stock, or reduced-sodium chicken broth
  • 1 1/2 teaspoons grated orange zest (from orange above)
  • 1 tsp dried thyme
  • 1.5 tsp dried basil
  • 1 tsp parsley flakes

Spice Rub for Chicken

  • 1 tablespoon kosher salt
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 teaspoon black pepper

For Gastrique

  • 1 cup sugar
  • 1/2 cup apple cider or red wine vinegar
  • 1 cup blood orange juice (from 34 oranges) or regular orange juice
  • 1/4 cup chicken broth
  • 1 tablespoon fine julienne of fresh orange zest, removed with a vegetable peeler

Instructions

  1. Preheat the oven to 400 F.
  2. Mix salt, coriander, cumin, and black pepper.
  3. Cut veggies, coat with oil, and arrange in a medium roasting pan.
  4. Wash and pat dry chicken, brush with olive oil, and sprinkle with spice mixture. Arrange on top of veggies in roasting pan.
  5. Combine vinegar, chicken stock, orange zest, thyme, basil, and parsley, and pour into the bottom of the roasting pan.
  6. Add cut orange wedges, tucking them around and under the chicken breasts, and cover roasting pan tightly with aluminum foil.
  7. Cook, covered for 30 minutes. Then uncover and cook for 15-18 minutes, or until skin is golden-brown and crispy and internal temp reaches 160 degrees.
  8. Remove chicken from the oven and let rest for at least 5 minutes before carving. Serve hot.

To make gastrique

  1. While the chicken bakes, combine the sugar, vinegar, and blood orange juice in a small 1 qt saucepan.
  2. Bring to a boil over high heat.
  3. Boil until the mixture has reduced to about 1 cup and thickened into a syrup, about 10 minutes. Add in the orange zest and chicken broth, and boil for another 5 minutes to reduce again.
  4. Cool completely before using.
  5. Serve over chicken and carrots and use to decorate the plate.

Notes

  • Feel free to use the gastrique separately. Potatoes, onions, asparagus, brussels sprouts, and other veggies can be swapped for the carrots and fennel in this dish.
  • Gluten-free: This is gluten-free.

Nutrition

  • Serving Size: 4