Blood Orange & Dark Chocolate Roasted Chicken
- 4½ pounds chicken leg quarters, cut into pieces
- ½ cup chicken stock
- juice from ½ of an orange, plus 1-2 teaspoons orange zest for garnish)
- 1-2 tablespoons chopped fresh parsley leaves, for garnish
- 3 tablespoons Blood Orange Olive Oil
- ¼ cup Blood Orange & Dark Chocolate Balsamic Vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 3 garlic cloves, chopped
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
My Olive Shack’s Featured Products:
- Blood Orange Olive Oil
- Blood Orange & Dark Chocolate Balsamic Vinegar
Rinse chicken and dry with paper towels. Trim any excess skin and visible fat from chicken pieces. Cut each leg quarter with a sharp knife separating into thigh and drumstick pieces.
Prepare marinade by whisking the olive oil, balsamic vinegar, Dijon mustard, garlic, lemon juice, salt and pepper.
Place all the chicken pieces and the marinade into a zipper locking bag. Seal securely and toss well to combine. Refrigerate for at least 3 hours, tossing the chicken pieces occasionally. You can refrigerate the chicken longer and even overnight if necessary but you don’t want to go beyond 24 hours.
Preheat the oven to 400 degrees F. Transfer chicken and all the marinade into a greased or non-stick baking pan. Roast in oven on the middle rack for about an hour until the chicken is cooked through. Keep an eye on it every so often; 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 of chicken stock and the juice from ½ of the orange. 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 pieces and garnish with the chopped parsley leaves and orange zest. Serve immediately.