Blood orange roasted chicken with polenta

Blood orange roasted chicken with polenta

Based on 8 ratings
In app
Enikö G.

Enikö G.

Contributor

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

Ingredients

2Servings
MetricImperial
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

Utensils

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

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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