Blood Orange Chicken

This was the juiciest chicken ever! The little hint of tangy juice from the mustard and blood orange complimented the rosemary flavored chicken thighs so nicely. Serve this chicken over a bed of rice to soak up the incredible flavors created within the juices from the pan. If you aren’t a fan of dark meat, you can definitely make this same dish with chicken breasts. If you choose to do so, the chicken breast should be baked a little longer, about 35-40 minutes. Thighs will always come out more tender and juicy, but regardless of the chicken you decide to use, the combinations of these flavors were extremely satisfying and tasty!


Ingredients

  • 6 skinless chicken thighs, fat trimmed

  • 1 blood orange, juiced

  • 1 blood orange, sliced

  • 1 tablespoon olive oil

  • 1 tsp. Dijon mustard

  • 1 tsp. Mustard seed

  • Salt and pepper

  • Fresh rosemary


Instructions

  1. Preheat oven to 425.

  2. After trimming the thighs of fat, lay out on the cutting board and sprinkle each side with salt and pepper. Then take each thigh and lightly roll up to then place on a baking dish.

  3. In a small mixing bowl whisk together: juice of 1 blood orange, olive oil, dijon mustard and mustard seed. Once whisked together, pour over chicken.

  4. Place a few fresh rosemary sprigs around the chicken and place a blood orange slice on each piece of chicken.

  5. Bake for 30 minutes (for boneless), then broil on low for about 1-2 minutes (keeping an eye on it) just to brown the top a little bit. (*if using bone in thighs, bake for 40-45 minutes, then broil like explained above).

  6. Transfer chicken to a serving dish and pour juices from baking dish overtop. Garnish with fresh rosemary.

We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade.

ChickenDanielle SimoneComment