As soon as the temperature drops and we have a cool summer day, make this chicken!!!! It’s bursting with flavor and very simple to make!
ingredients for the marinade
1/3 cup freshly squeezed blood orange juice
¼ cup extra virgin olive oil
1 tablespoon sweet paprika
2 tablespoons brown or muscovado sugar
2 x cloves garlic, chopped
1-2 bird’s eye chillies, sliced
1 teaspoon ground black pepper
other ingredients
1, 4 lb free range chicken
1-2 blood oranges, extra, sliced
directions
Preheat your oven to 400 degrees F. Combine the marinade ingredients in a small bowl and whisk until combined. Place the chicken breast side down onto a food safe cutting board and using a sharp knife or kitchen shears, butterfly the chicken. To do this, cut down either side of the back of the bird, starting at the Parson’s nose, through the rib bones, and discard that bone. Turn it over and, using your hands, flatten the bird out like a butterfly. Leave the skin intact. (You can also ask the butcher to do this for you…….I did!)
Pop the chicken skin side up onto a lined baking tray atop a few slices of the extra orange and brush with the marinade, ensuring that all parts of the bird are covered. Lay a few more slices of blood orange over the middle of the chicken. Pop it into the oven and allow it to bake for 20 minutes at 400 degrees F, then lower the temperature to 350 degrees F and cook for a further 40 minutes or so, basting with the pan juices from time to time.
Cover the chicken with foil if you feel the skin is starting to burn. Rest the chicken for ten minutes before cutting it into serving sized pieces (either quarters and eighths) with salad or vegetables. Serves 4-6
(Adapted from a recipe found on http://www.bizzylizzysgoodthings.com)