Blood Orange & Thyme Roast Chicken

Blood oranges are the most beautiful fruit and so special as we only really see them in England towards the start of the year, so you better get your hands on some soon! This is a really seasonal dish and the vibrant colours bring together the end of winter and the start of spring perfectly. The citrus from the orange cuts through the greasiness of the chicken and the sauce has real depth owing to the combination of soy sauce, thyme and wine. If you can, try to get your hands on Moro oranges as they are the most colourful.

Makes 8 chicken thighs

Ingredients for the marinade

8 chicken thighs, around 1kg

Juice of 2 blood oranges, I used Moro oranges

4 sprigs of thyme, plus extra to decorate

2 tbsp Dijon mustard

1 tbsp honey

3 cloves garlic, minced

100ml white wine

1 tbsp Worcester sauce

1 tbsp soy sauce

3 tbsp olive oil

Black pepper

Ingredients for the chicken

8 chicken thighs, around 1kg

2 blood oranges

2 tbsp flour, to thicken the sauce


Place all of the ingredients for the marinade in a shallow bowl and whisk together until combined.

Place the chicken thighs in the mixture and turn to make sure they are fully coated. Cover and then refrigerate to marinate for an hour at least, preferably overnight.

Turn the oven on to 180C fan. Take the chicken out of the fridge to reach room temperature before cooking.

Position the chicken in a baking dish. Cut the remaining oranges into 4 pieces each and then slot in-between the chicken thighs. Pop the dish in the oven for around 1 hour, basting twice during cooking.

Once the chicken is ready transfer to a serving dish and pour the liquid into a bowl, ready to thicken. Pop the baking dish on the hob on a medium/high heat, if your dish isn't transferable switch to a large frying pan. Pour a ladle of the liquid into the pan, along with the flour, and then whisk together until smooth and thick. Keep adding the liquid and whisking until you have your desired consistency.

Serve immediately with the orange slices and sauce.