Baked Chicken With Blood Oranges And Thyme

1. 1

   Preheat your oven to 400u00b0F.

2. 2

   Pat your chicken very, very dry. Leave on the skin, set breast-side up on a rack inside a shallow baking pan. (If you want to line the pan with parchment paper beforehand, the cleanup after will be that much easier.)

3. 3

   Gently loosen the skin with your fingertips and rub all over with olive oil, salt, and pepper. Season the cavity and the outside of the chicken with thyme.

4. 4

   Wash and cut the blood oranges, halving them across.

5. 5

   Without peeling, slice two halves into quarter- to eighth-inch thick slices and slide beneath the chicken skin. Repeat until you have at least one half of an orange's worth inserted.

6. 6

   Either quarter or continue slicing the remaining orange halves and insert into the cavity with the thyme.

7. 7

   Place the chicken on the center rack in the oven for an hour.

8. 8

   Take the chicken out, poke the leg to make sure it's tender, cooked, and the juices run clear. Let it rest for at least 10 minutes.

9. 9

   Serve up with roasted potatoes and another vegetable, if you like. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.