Blood orange roasted chicken with polenta
Ingredients
Utensils
oven, cutting board, fine grater, citrus press, knife, pot, cooking spoon, roasting pan, pastry brush, frying pan, whisk
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How-To Videos
How to make creamy polenta
How to grate cheese
How to prepare a whole chicken
Nutrition per serving
Step 1/ 8
- ½ 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
- 1 cloves garlic
- 3 leaves sage
- 15 g dried cranberries
- 1½ 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
- 50 g 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
- 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
- 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
- 3 tbsp sliced almonds
- frying pan
Roast sliced almonds in a frying pan for approx. 3 – 4 min., or until golden brown.
Step 7/ 8
- 250 ml vegetable stock
- 100 ml milk
- 90 g polenta
- 30 g Parmesan cheese
- 25 g 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
- 2 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.
Enjoy your meal!
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