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Roasted Chicken with Blood Orange & Chocolate

Course: Entrees



  • Prepare marinade by whisking the first seven ingredients together. Place all the chicken pieces and the marinade into a zipper locking bag. Refrigerate for at least 3 hours, tossing the chicken pieces occasionally.
  • Preheat the oven to 400 degrees F. Transfer chicken and all the marinade into a greased or non-stick baking pan. Roast in oven for about an hour until the chicken is cooked through. 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.