Blood Orange and Dark Chocolate Roasted Chicken
The combination of oranges and dark chocolate goes beyond desserts. The rich flavor in this recipe makes this worthy of a dish for entertaining.
Ingredients:
3 tbsp Phat Olive Blood Orange Fused Olive Oil
2 tbsp Dijon mustard
2 tbsp fresh lemon juice
3 garlic cloves, chopped
1 tsp salt
1/2 tsp pepper
4 1/2 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
Directions:
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. Heat the leftover juices/marinade on the stove top over med-high heat and add the chicken stock and orange juice. Reduce the sauce for about 5 minutes until it thickens. Spoon the sauce over the chicken and garnish with the chopped parsley and zest.
