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+ servings

Blood Orange Roast Chicken

Course Main Course
Keyword chicken, orange, roast
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 people
Calories 551 kcal



  • 8 cups water
  • 1/4 cup freshly squeezed orange juice
  • 6 tablespoons kosher salt
  • 1 teaspoon cinnamon
  • 1 whole chicken about 4 pounds, innards removed


  • 1/4 cup chicken stock
  • 3 tablespoons blood orange juice
  • 3 tablespoons light brown sugar
  • 2 tablespoons white wine
  • 2 tablespoons rendered duck fat
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cardamom


  • 1 tablespoon rendered duck fat
  • 2 teaspoons minced fresh rosemary
  • 1 teaspoon kosher salt
  • 1 sprig rosemary
  • 3 blood oranges cut into 12ths (can substitute navel oranges)


  1. To brine the chicken, in a large bowl, whisk together the water, orange juice, salt, and cinnamon until combined. Place the chicken in a gallon-size resealable plastic bag and empty the brine into the bag with the chicken. Press out as much air as possible before sealing the bag and refrigerating it. Allow the chicken to rest in the brine overnight.
  2. Preheat the oven to 425 degrees Fahrenheit.
  3. For the glaze, in a small saucepan, bring the stock, blood orange juice, brown sugar, wine, duck fat, salt, cinnamon, allspice, and cardamom to a boil over medium-high heat, stirring occasionally. Reduce the heat to low and simmer until thickened slightly, about 10 minutes. Set aside.
  4. To roast the chicken, remove the chicken from the brine, rinse lightly, and pat dry. Rub it down inside and out with the duck fat, minced rosemary, and salt. Place the chicken in a roasting pan, place the rosemary sprig in the cavity, and truss. Arrange the blood orange slices in the pan around the chicken. Pour the glaze into the pan around the chicken and lightly brush the chicken with the glaze.
  5. Roast for 15 minutes. Reduce the temperature to 375[dg]F and continue roasting, brushing the bird with the pan drippings every 15 minutes, for 50 minutes to 1 hour more, until a thermometer inserted into the thigh of the bird reads at least 165[dg]F, tenting the pan with foil if the bird is browning too quickly.
  6. Allow the bird to rest for 20 minutes before carving and serving.
Nutrition Facts
Blood Orange Roast Chicken
Amount Per Serving
Calories 551 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 11g69%
Cholesterol 152mg51%
Sodium 1320mg57%
Potassium 430mg12%
Carbohydrates 12g4%
Sugar 11g12%
Protein 36g72%
Vitamin A 315IU6%
Vitamin C 14.6mg18%
Calcium 32mg3%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.