Baked Chicken With Blood Oranges And Thyme Recipes

BLOOD ORANGE CHICKEN

Steps:

• Place chicken breasts into a baking dish. Squeeze juice of 2 blood oranges over chicken. Marinate from 12 to 24 hours; drain and discard used marinade.
• Heat olive oil in a large skillet over medium heat. Season each chicken breast with salt and black pepper. Brown chicken in hot oil on both sides, about 4 minutes per side; transfer to a plate and cover with aluminum foil.
• Melt butter in a clean skillet over medium heat. Cook and stir onion and garlic in melted butter until onion is translucent and garlic has begun to brown, about 5 minutes. Stir in juice of 3 blood oranges, chicken stock, white wine, and parsley. Bring mixture to a boil. Return chicken breasts to skillet, reduce heat to low, and cover. Simmer until chicken is no longer pink inside, about 7 minutes per side.
• Place chicken to serving plates, leaving pan juices; dissolve honey in the pan juices and simmer sauce until thickened, about 2 minutes. Spoon sauce over chicken breasts to serve.

ORANGE-THYME CHICKEN IN GARLIC SAUCE

Steps:

• Place orange juice and 2 tablespoons thyme in an 8-in. square baking dish; add chicken. Refrigerate, covered, 30 minutes., Remove chicken from orange juice mixture; pat chicken dry. Reserve 1/3 cup marinade; discard remaining marinade., In a large skillet, heat butter over medium-high heat. Add chicken; sprinkle with salt and pepper. Cook chicken 2-3 minutes on each side or until lightly browned. Using tongs, remove chicken from pan, reserving butter in pan., Stir in flour until blended. Cook 30-45 seconds, stirring to loosen browned bits from pan. Gradually stir in broth and reserved marinade. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened., Stir in green onions, roasted garlic, orange zest and remaining minced thyme. Return chicken to pan; reduce heat to medium-low. Cook, covered, 4-5 minutes or until a thermometer inserted in chicken reads 165°. If desired, serve with orange slices and thyme sprigs.

ORANGE THYME CHICKEN

Steps:

• Heat oven to 180 C.
• Combine all ingredients but chicken in a saucepan.
• Stir over low heat until melted and well combined.
• Cool slightly then add chicken.
• Toss to coat then chill for 15 minutes.
• Place 1 cup of water in a roasting pan.
• Position wire rack over pan.
• Place chicken on rack, bake 35 minutes.
• Brush every 10 minutes with reserved marinade.

BAKED CHICKEN WITH BLOOD ORANGES AND THYME

Steps:

• Preheat your oven to 400°F.
• Pat your chicken very, very dry. Leave on the skin, set breast-side up on a rack inside a shallow baking pan. (If you want to line the pan with parchment paper beforehand, the cleanup after will be that much easier.)
• Gently loosen the skin with your fingertips and rub all over with olive oil, salt, and pepper. Season the cavity and the outside of the chicken with thyme.
• Wash and cut the blood oranges, halving them across.
• Without peeling, slice two halves into quarter- to eighth-inch thick slices and slide beneath the chicken skin. Repeat until you have at least one half of an orange's worth inserted.
• Either quarter or continue slicing the remaining orange halves and insert into the cavity with the thyme.
• Place the chicken on the center rack in the oven for an hour.
• Take the chicken out, poke the leg to make sure it's tender, cooked, and the juices run clear. Let it rest for at least 10 minutes.
• Serve up with roasted potatoes and another vegetable, if you like. Enjoy!