Blood Orange Roasted Chicken

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2 ½ pounds chicken thighs, bone in and skin on

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Marinade

3 garlic cloves

½ teaspoon sea salt

1 tablespoon smooth Dijon mustard

1 tablespoon whole grain Dijon mustard

3 tablespoons soy sauce

½ cup freshly squeezed blood orange juice (about 2 -3 oranges)

1 tablespoon white wine

3 tablespoons The Tangy Olive Blood Orange Extra Virgin Olive Oil

Few sprigs of thyme

2 blood oranges, sliced into ½ inch thick pieces

3 tablespoons all-purpose flour for gravy

 

Using a pestle and mortar, mash the garlic. Slowly add the salt and make into a creamy paste. Add the mustard and combine well. Transfer into a small bowl and add the soy sauce, orange juice, wine, oil and thyme. Mix well.  Rinse the chicken pieces and pat dry. Marinate them in the orange juice mixture in a large rimmed dish. Cover and refrigerate for at least 4 hours. Turn the meat upside down to ensure that it thoroughly marinates when half way done. Preheat the oven to 325F. Place the chicken and sliced oranges in an ovenproof large heavy bottomed pan, making sure the thighs are not overlapping; pour the marinade liquid over top. Roast for 45 to 50 minutes, or until a thermometer inserted in the thick part reads 165F. Baste the chicken a couple of times during the roasting.  Transfer the chicken to a serving platter and make gravy. Add the flour to ½ cup water and stir well. Whisk the flour mixture into the remaining liquid in the pan and bring to a boil. Stir constantly and continue to boil until the desired thickness is achieved.  Serve with roasted orange slices and gravy sauce