Roasted Chicken w/ Blood Orange Olive Oil and Dark Chocolate Balsamic
Ingredients
- ◾3 tbsp Olive and Then Some Blood Orange Fused Olive Oil
- ◾¼ cup Olive and Then Some Dark Chocolate Balsamic Vinegar
- ◾2 tbsp Dijon mustard
- ◾2 tbsp fresh lemon juice
- ◾3 garlic cloves, chopped
- ◾1 tsp salt
- ◾1/2 tsp freshly ground pepper
- ◾4 ½ lbs chicken thighs, skin on
- ◾1/2 cup chicken stock
- ◾Juice from ½ an orange, plus 1-2 tsp. zest for garnish
- ◾1-2 tbsp chopped fresh parsley leaves, for garnish
Instructions
- Prepare marinade by whisking the first seven ingredients together.
- Place the chicken and the marinade into a ziplock bag. Seal securely and toss well to combine.
- Refrigerate for at least 3 hours or up to 24 hours, occasionally tossing the chicken to evenly coat with marinade.
- Preheat the oven to 400 degrees. Transfer chicken and all the marinade into a greased or non-stick baking pan. Roast in the oven for about an hour until the chicken is cooked through. If the chicken skin begins to burn, cover with foil.
- When the chicken is done, transfer to a serving platter and tent with foil. Place the baking pan on the stove top over med-high heat and add the ½ cup chicken stock and the orange juice. Scrape any browned bits from the bottom of the pan and reduce the sauce for about 5 minutes until it thickens.
- Spoon the sauce over the chicken and garnish with the chopped parsley and zest.
