Blood orange roasted chicken with polenta

Blood orange roasted chicken with polenta

Based on 8 ratings
Enikö G.

Enikö G.

Contributor

Difficulty

Medium 👍

Preparation

45 min

Baking

60 min

Resting

0 min

Ingredients

2Servings
½
chicken
blood oranges
1 cloves
garlic
5 leaves
sage (divided)
15 g
dried cranberries
75 g
butter (divided)
250 ml
vegetable stock
100 ml
milk
90 g
polenta
30 g
Parmesan cheese
3 tbsp
sliced almonds
butter for greasing
salt
pepper
MetricImperial

Utensils

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

How-To Videos

how-to-make-creamy-polenta

How to make creamy polenta

how-to-grate-cheese

How to grate cheese

how-to-prepare-a-whole-chicken

How to prepare a whole chicken

Nutrition per serving

Cal941
Fat68 g
Protein55 g
Carb28 g
  • 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.
    • 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

    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.
    • 1 cloves garlic
    • 3 leaves sage
    • 15 g dried cranberries
    • 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.
    • 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

    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.
    • 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

    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.
    • 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

    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.
    • 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!

    Blood orange roasted chicken with polenta

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