Blood Orange Balsamic Roasted Chicken

Blood Orange Balsamic Roasted Chicken

Winter is blood orange season! They are in stock and abundantly available.  This recipe for Blood Orange Balsamic Roasted Chicken is a fun twist on a classic chicken dish.  A really lovely combination of sweet and savory.

Blood Orange Balsamic Roasted Chicken


Serves/ Yield: 4-6

Prep Time: 20 minutes

Cook/ Assembly Time: 40 minutes

Total Time: 60 minutes



  • 5 lbs. chicken thighs (4-6 thighs)
  • Italian Seasoning, dash (optional)
  • 1-3 blood oranges, peeled and wedges separated
  • 1 tbsp. olive oil
  • 1 tbsp. quality balsamic vinegar



  • 1/3 c. of the juice of blood oranges, 1-2 depending on size
  • 2 Tbsp. olive oil
  • 2 Tbsp coconut aminos
  • 1/4 c. balsamic vinegar
  • 2 garlic cloves, minced
  • Salt and Pepper, to taste


set on the prepared baking sheet.

Rinse and pat dry the chicken. Place it in a large plastic bag or other sealable container to marinate.

Prepare the marinade by blending all the ingredients in a food processor until liquefied. Pour over the chicken thighs, coating evenly. Seal the bag and refrigerate for at least 30 minutes or up to 24 hrs.

When you are ready to roast, preheat the oven to 400 degrees Fahrenheit. Prepare a rimmed baking sheet with foil and grease with olive oil. Discard the marinade that the chicken is in and place the chicken skin side down. Roast for 20 minutes.

While the chicken is roasting, in a small bowl, toss the orange slices with the oil and vinegar.

Turn the chicken thighs skin side up and add the oranges to the pan, sprinkle with Italian seasoning. Use the remaining oil and vinegar from the orange bowl to baste the chicken thighs.

Continue roasting for 20 minutes. Until juices run clear and the skin is crispy.  If the chicken is done and you want the skin crispier broil for 3-4 minutes or until desired doneness.

Serve and enjoy!


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