Sometimes you just need a little comfort – a comforting easy oven roaster bedazzled with succulent citrus inspired flavor, and evenly browned to crispy roasted heaven. Sounds good, right? This Easy Blood Orange Roasted Chicken, will be sure to rock your world with the most soothing garlicky punch, and nice undertones of oregano and sherry wine. Simple, humble ingredients layering this dish with extra flavor pizzazz.
Sweet, juicy, and cooked to perfection. This recipe is sure to be a staple in your weekly meal plan.
Since I started to develop this recipe, I have attempted to cook 3, or maybe, 4 oven roasters – but who’s counting? You see, it is quite a comical story and funny little adventure. Before this Easy Blood Orange Roasted Chicken, it was not so easy. Just promise you won’t laugh to hard!
Here it goes, the embarrassing tale and adventures of the chicken roaster…
Since this post, each time I managed to create this recipe, I ended up placing the darn chicken upside down! I don’t know about you, but unless there is a handy popper on top, how the heck are you supposed to tell the difference??? Seriously, these little cluckers are scary. I think that I am secretly afraid of these birds in their naked state. My husband makes fun of me every time, but I know he gets secretly annoyed when the chicken is crispy on the underside, and not on the top… Can you imagine the disappointment? A Cooking fail!
I know, go ahead, make some fun of me – sometimes a good chuckle is needed when your trying to work with raw meat.
And, do you know what’s even funnier? I managed to make the same mistake 3 more times!
Ya, think this girl would learn the first time around, but NOPE – NADA – NO HOW, my friends. For some reason both sides look the same to me, or if I must justify my lack of proper chicken cooking techniques, let me insert a disclaimer right here:
My two-year old climbing crazy ninja of a kid, made me do it! Ok there you have it.
This is a tale of my crazy and humorous cooking adventures – right out of Connecticut -straight from my kitchen to yours.
Besides, who needs all that crispy skin anyway?
But, have no fear – I promise I got this bird right! And, I can assure you that I have mastered the technique of chicken preparation. Note to self (if you are like me) – purchase a roaster with a popper each and every time!
Otherwise, get those juices strained, slice, and drizzle away. This Easy Blood Orange Roasted Chicken is a win-win.
- 1 6 - 7 pound chicken roaster
- 3 large garlic cloves minced
- 3 blood oranges (1 zested and juiced, 1 quartered and stuffed in bird, 1 sliced for garnish)
- 2 lemons (1 zested and juiced, 1 quartered and stuffed in bird)
- 1 cup of sherry cooking wine
- 1½ tablespoons of fresh oregano chopped
- 3-4 tablespoons olive oil
- 2 red onions sliced
- Generous amount of kosher salt and pepper to season bird
- Preheat oven to 425º degrees.
- Slice the red onion, and add 2 tablespoons of olive oil to the bottom of a roasting pan, mixing the onion.
- Place the chicken on top of the onion mixture. Pat dry, and stuff the bird with the one quartered lemon and one quartered blood orange.
- Rub the chicken with the additional 1 tablespoon of olive oil - massaging until it has lightly covered the bird. Season with kosher salt and pepper.
- In a mixing bowl, combine the juice of one blood orange, juice of one lemon, minced garlic, sherry and chopped fresh oregano.
- Pour the mixture into the roasting pan.
- Slice the remaining blood oranges, and garnish the chicken with the slices.
- Roast the chicken for approximately 1½ hours at 425º degrees or until the internal temperature reaches 165º degree.
- Let the chicken rest 5-10 minutes before carving.
- Carve the chicken and plate, garnishing the chicken with the roasted onions from the pan.
- Strain the juices from the roasting pan through a gravy strainer. Pour a little on top of the carved chicken, and serve the reaming sauce on the side