Prepare to elevate your roast chicken game with a recipe that's about to become your new culinary obsession! This Blood Orange Thyme Roasted Chicken isn't just another dinner - it's a sensory journey that transforms an ordinary meal into an extraordinary experience. Imagine a perfectly roasted chicken with crispy, golden skin infused with the bright, citrusy notes of blood orange and the earthy, aromatic touch of fresh thyme. This recipe promises to tantalize your taste buds and impress even the most discerning dinner guests, turning a simple weeknight meal into a restaurant-worthy masterpiece.
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 whole chicken (about 4-5 lbs)
- 2 blood oranges, juiced and zested
- 4 sprigs of fresh thyme
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Remove the whole chicken from refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures even roasting.
- Preheat the oven to 425°F (218°C). Pat the chicken dry thoroughly with paper towels to ensure crispy skin.
- In a small bowl, combine blood orange zest, minced garlic, fresh thyme leaves, olive oil, salt, and pepper to create a fragrant marinade.
- Gently loosen the skin of the chicken breast and thighs, carefully spreading the marinade mixture underneath the skin to infuse flavor directly into the meat.
- Rub the remaining marinade over the exterior of the chicken, ensuring even coverage.
- Stuff the chicken cavity with the squeezed blood orange halves and two whole thyme sprigs to enhance internal flavor during roasting.
- Place the chicken breast-side up in a roasting pan or cast-iron skillet, ensuring it sits in a single layer.
- Roast the chicken in the preheated oven for approximately 1 hour and 15-30 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
- Baste the chicken with its own juices every 20 minutes to maintain moisture and enhance browning.
- Once cooked, remove from oven and let the chicken rest for 15 minutes before carving to allow juices to redistribute.
- Garnish with fresh thyme sprigs and drizzle with pan drippings before serving.
Tips
- Temperature Matters: Always let your chicken come to room temperature before roasting to ensure even cooking and prevent dry meat.
- Skin Preparation: Pat the chicken completely dry before seasoning. This crucial step guarantees that irresistibly crispy, golden-brown skin we all crave.
- Marinade Technique: When spreading the marinade under the skin, be gentle to avoid tearing the delicate chicken skin. Use your fingers to carefully create pockets for maximum flavor infusion.
- Basting is Key: Regular basting (every 20 minutes) keeps the meat moist and helps develop a beautiful, rich color on the skin.
- Rest Time is Crucial: Resist the temptation to cut into the chicken immediately after roasting. The 15-minute resting period allows juices to redistribute, ensuring each bite is incredibly juicy.
- Internal Temperature Check: Always use a meat thermometer to ensure the chicken reaches 165°F at the thickest part of the thigh - this guarantees both safety and perfect doneness.
- Optional Flavor Boost: For an extra layer of flavor, consider adding some sliced blood orange segments around the chicken during the last 30 minutes of roasting.
Nutrition Facts
Calories: 995kcal
Carbohydrates: 9g
Protein: 80g
Fat: 67g
Saturated Fat: 16g
Cholesterol: 250mg
