What are blood oranges?? They are a variety of citrus originated in the Southern Mediterranean with a slight raspberry flavor. They are a natural mutation of the orange where the flesh turns crimson only with the cool temperatures of the night during the fall and winter months. In America the blood orange season is December-March in Texas and November-May in California. I love cooking with blood oranges when they are in season, but this recipe for Blood Orange and Rosemary Chicken is just as delicious with regular oranges.
When developing this recipe I wanted more of a savory/herby dish than the typical Chinese Orange Chicken that is sticky, sweet and tart. I used a little honey but only to make the sauce a bit thicker. I am not a fan of sweet with my main dishes.
Another note-I used boneless/skinless chicken thighs (I can’t find boneless thighs with skin on) instead of chicken breasts because the breasts dry out, but if you prefer white meat then by all means use breasts just watch the cooking time so they don’t dry out and become tough.
Enjoy and send me any of your questions!
Blood Orange and Rosemary Chicken
Pan roasted Blood Orange and Rosemary Chicken Thighs is an easy weeknight dish using delicious blood oranges and savory rosemary that can be on the table in 30 minutes.
- 6-8 chicken thighs (boneless) with or without skin
- Kosher salt
- black pepper
- garlic powder
- olive oil-a couple turns around the pan
- 1 small onion, chopped
- 2 cloves garlic, minced
- zest from one blood orange (zest before you juice)
- 1 1/2 cups fresh squeezed blood orange juice (about 6 oranges)
- 1 cup chicken broth
- 2 Tablespoons fresh rosemary, chopped
- 2 Tablespoons honey
- 1 blood orange, sliced for garnish
Preheat oven to 425 degrees
Rinse and pat dry chicken. Sprinkle salt, pepper and garlic powder evenly over both sides of chicken.
Heat cast iron skillet or other over safe pan over medium-high heat. Add olive oil. Place seasoned chicken in pan and sear for about 3 minutes a side.
Place pan in oven and roast for about 15 minutes or internal temperature reaches 165 degrees.
Remove chicken from oven and transfer to a plate. Place pan over medium-high heat on stove (be careful not to touch the handles without oven mitts).
Add onions to pan and cook until translucent, about 3 minutes. Add garlic and cook another minute.
Add blood orange zest, juice, broth, rosemary and honey. Allow sauce to bubble until it slightly thickens, about 5 minutes. Season with salt.
Return chicken to pan and allow to sauce to coat each piece. Serve warm with a slice of orange.