Blood orange roasted chicken with polenta

Based on 7 ratings

Difficulty

Medium 👍
45
min.
Preparation
60
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
chicken
blood oranges
2 cloves garlic
10 leaves sage (divided)
30 g dried cranberries
150 g butter (divided)
500 ml vegetable stock
200 ml milk
180 g polenta
60 g Parmesan cheese
6 tbsp sliced almonds
butter for greasing
salt
pepper
Metric
Imperial

Utensils

  • oven
  • cutting board
  • fine grater
  • citrus press
  • knife
  • pot
  • cooking spoon
  • roasting pan
  • pastry brush
  • frying pan
  • whisk

Nutrition per serving

Cal
941
Protein
55g
Fat
68g
Carb
28g

Step 1/8

Pre-heat the oven to 180°C/350°F. Beginning at the breast, slightly loose the skin of the chicken with the stem of a spoon, taking care not to damage the skin. Set aside.
  • 1 chicken
  • oven
  • cutting board

Pre-heat the oven to 180°C/350°F. Beginning at the breast, slightly loose the skin of the chicken with the stem of a spoon, taking care not to damage the skin. Set aside.

Step 2/8

Chop garlic, just over half of the sage leaves, and cranberries. Using a fine grater, completely zest one blood orange, squeeze for juice, and set aside. Cut remaining blood oranges into slices.
  • 2 cloves garlic
  • 6 leaves sage
  • 30 dried cranberries
  • 3 blood oranges
  • fine grater
  • citrus press
  • knife

Chop garlic, just over half of the sage leaves, and cranberries. Using a fine grater, completely zest one blood orange, squeeze for juice, and set aside. Cut remaining blood oranges into slices.

Step 3/8

Melt two thirds of the butter in a small pot. Add blood orange zest and juice, cranberries, chopped sage, and garlic. Season with salt and pepper, stir to combine, and let simmer for approx. 3 – 4 
min. Set aside.
  • 100 butter
  • salt
  • pepper
  • pot
  • cooking spoon

Melt two thirds of the butter in a small pot. Add blood orange zest and juice, cranberries, chopped sage, and garlic. Season with salt and pepper, stir to combine, and let simmer for approx. 3 – 4 min. Set aside.

Step 4/8

Grease a roasting pan with some butter. Layer blood orange slices on the bottom of the pan, keeping at least three slices for serving.
  • butter for greasing
  • roasting pan

Grease a roasting pan with some butter. Layer blood orange slices on the bottom of the pan, keeping at least three slices for serving.

Step 5/8

Spread some butter underneath the chicken skin, between the breast and the skin. Transfer chicken to the roasting pan and brush blood orange sauce over it with a pastry brush. Bake at 180°C/350°F for approx. 60 min., basting with blood orange sauce approx. every 20 min.
  • butter for greasing
  • pastry brush

Spread some butter underneath the chicken skin, between the breast and the skin. Transfer chicken to the roasting pan and brush blood orange sauce over it with a pastry brush. Bake at 180°C/350°F for approx. 60 min., basting with blood orange sauce approx. every 20 min.

Step 6/8

Roast sliced almonds in a frying pan for approx. 3 – 4 min., or until golden brown.
  • 6 tbsp sliced almonds
  • frying pan

Roast sliced almonds in a frying pan for approx. 3 – 4 min., or until golden brown.

Step 7/8

While the chicken is roasting, cook the polenta. Add vegetable stock and milk to a pot. Season with salt and pepper and bring to a boil. Stir in polenta while whisking. Let simmer over medium-high heat for approx. 15 min., whisking constantly. Once cooked, add grated Parmesan and remaining butter.
  • 500 ml vegetable stock
  • 200 ml milk
  • 180 polenta
  • 60 Parmesan cheese
  • 50 butter
  • salt
  • pepper
  • pot
  • fine grater
  • whisk

While the chicken is roasting, cook the polenta. Add vegetable stock and milk to a pot. Season with salt and pepper and bring to a boil. Stir in polenta while whisking. Let simmer over medium-high heat for approx. 15 min., whisking constantly. Once cooked, add grated Parmesan and remaining butter.

Step 8/8

Serve polenta in bowls and top with roasted almonds. Remove chicken from oven, serve whole, and garnish with remaining blood orange slices and sage leaves.
  • 4 leaves sage

Serve polenta in bowls and top with roasted almonds. Remove chicken from oven, serve whole, and garnish with remaining blood orange slices and sage leaves.