Roast Chicken with Blood Orange and Olives ~ you’re roasting chicken anyway, so why not make it special? Add sweet-tart blood oranges (or regular oranges) and briny green olives, and the pan transforms into something truly memorable.
Next time you pick up a package of chicken, think about stopping by the olive bar and produce section for a couple of quick additions. The briny green olives and sweet acidity of the oranges makes a wonderful sauce when you deglaze the pan with a little Marsala. Red onions, a little garlic, and thyme are the only other players in this game.
I’ve got a long history with chicken and citrus here on the blog, my MEYER LEMON ROAST CHICKEN uses a little Limoncello in the sauce, the epic ROAST CHICKEN WITH CLEMENTINES is a Yotam Ottolenghi recipe, and LEMON CHICKEN BIRYANI is one of my faves.
The raspberry-citrus flavor and blush color of blood oranges is irresistible to me, but don’t despair if you can’t find them, any number of sliced citrus fruits would work here, you could try Meyer lemons or tangerines, for instance.
What are blood oranges?
Blood oranges are a Mediterranean variety with dramatic ruby flesh colored by anthocyanins — the same antioxidants found in blueberries and black rice.
- Flavor is bright, citrusy, and slightly berry-like
- Juice ranges from rosy pink to deep crimson
- Gorgeous in dressings, desserts, cocktails, and sauces
- Main varieties: Tarocco, Moro, and Sanguinello
- Color intensity depends on climate and growing conditions
From the outside they look like regular oranges, so check labels in the produce section ~ they’re easy to miss 👍
Are blood oranges worth the effort to find them?
Yes! But not because they’re trendy or healthy (which they are) but because they’re such a pleasure for all your senses. You’re only going to find them in season, in the middle of winter, so hunt some down soon!
I love blood oranges for their beauty and their unique flavor. Also try my Blood Orange Pound Cake and Blood Orange Margarita Cocktail!
Ingredient spotlight ~ Marsala wine
Marsala is a fortified Italian wine (like sherry or port) with rich, complex flavor and a higher alcohol content than table wine.
- Essential for classic Chicken Marsala and many Italian sauces
- Adds deep savory sweetness to stews, pan sauces, and risotto
- Buy drinking-quality Marsala from the wine aisle — skip “cooking Marsala”
- Dry Marsala is best for savory dishes
- Keeps for months in a cool cupboard
A small bottle goes a long way ~ once you have it, you’ll find yourself reaching for it often.
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Chicken with Blood Orange and Olives
Ingredients
garnish
- extra thyme sprigs
Instructions
- Preheat oven to 375F
- Heat a heavy skillet that is big enough to fit all the chicken in a single layer on medium high and lightly coat the bottom with olive oil. Brush the chicken pieces with oil and season with salt and pepper on all sides. Brown the chicken on both sides, starting with the skin side down, and working in batches so you don’t crowd the pan. Add more oil if necessary.
- Remove the chicken to a plate and reduce the heat. Add the onions to the pan and saute for a few minutes, just to soften them a bit. Add the garlic and saute for a minute or two more.
- Pour the Marsala into the pan and stir to get any browned bits off the bottom, then add the orange juice. Arrange the chicken pieces back into the pan, skin side up. Add several sprigs of thyme, bring to a boil, and then put the pan in the oven for 20 minutes.
- Take the chicken out of the oven and add the olives and orange slices. Put back in the oven for a further 20 minutes, or until the chicken is done through. If you’d like more caramelization, slide the pan under the broiler for a few minutes, but watch it carefully.
- Serve right away, garnished with fresh thyme leaves. Be sure to spoon all that good sauce over the chicken, too!
Nutrition
Variation ideas
- Use all chicken thighs if you like.
- Any type of olive will work, I think the black wrinkly Kalamata olives would be great, too.
- For Paleo and Whole 30, use chicken broth in place of the Marsala.
*Recipe lightly adapted from A Bird in the Hand by Diana Henry
This looks delicious! I am always looking for new chicken recipes. Definitely going to try this!
Dear Sue!
What a wonderful recipe, thank you!
I made it today and it’s delicious, there are so many great flavours in it.
Best wishes
Tina from Germany
Thanks so much Tina, I’m interested that you can get blood oranges in Germany!
That´s no Problem. You can get them on markets and we have a lot of turkish grocery stores wehere you can buy a lot of wonderful fruits and vegetables.
Good to know!
Your recipe comes at the right time. My girlfriend gave me a bag of blood oranges. I’ll make some marmalade with them but I am also going to try your recipe.
I haven’t made blood orange marmalade yet, that’s on the bucket list, enjoy the chicken Gerlinde.
Such a stunning dinner idea, I love the bright pop of citrus!
What a gorgeous dish Sue! I love blood orange season. This sounds so flavorful and so up my alley! Love all the ingredients on the list. Can’t wait to try!
This dish is gorgeous!! Love all the bright flavors going on.
I am still on the hunt for blood oranges here, but when I find them, I’ll be making this one for sure. Love orange and chicken together!
I think tangerines or Mandarins would be really nice, too Jennifer.
This looks crazy delicious Sue – and so beautiful! I haven’t had breakfast yet but I’m craving chicken now!
I believe in starting the day with a shot of protein, Chris!
That color and flavor combination has me intrigued! You are a gifted kitchen magician and I wish you lived near me so I could be your taste tester. Another amazing recipe!
I’m always looking for new taste testers, Tricia!
Had lots of blood oranges last days, but mostly in salads or as they are…yours paired with chicken looks so much more tempting and delicious, Sue.
Thanks Angie, I toyed with the idea of making a glaze out of the oranges and doing the chicken that way, I think maybe with thighs or wings that would be great, too.