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Beer and Blood Orange Roast Chicken

Print Recipe
Servings 4 servings

Ingredients
  

  • 3 lbs chicken thighs and legs bone-in, skin-on
  • 2 teaspoons Kosher salt
  • ½ white onion thinly sliced
  • ¼ cup kalamata olives pitted
  • ½ cup dried cherries
  • 2 large blood oranges
  • 2 tablespoons olive oil
  • 2 tablespoons brown sugar
  • 3 large cloves garlic grated with a microplane
  • ½ teaspoon black pepper
  • 1 cup IPA beer
  • ¼ cup chopped fresh parsley

Instructions
 

  • Preheat the oven to 375F, add the chicken to a baking dish in an even layer. Sprinkle liberally with salt.
  • Sprinkle the onions, olives and cherries over the chicken.
  • Thinly slice one of the oranges and add the slices to the top.
  • Juice the other orange and add the juice to a small bowl. Stir the olive oil, brown sugar, beer, garlic and black pepper into the juice.
  • Pour the juice mixture over the chicken.
  • Roast for 20 minutes, remove the orange slices, and continue to roast until the chicken is cooked through, about 15 more minutes.
  • Transfer the chicken and the juice to a serving platter, add the orange slices to the top, sprinkle with parsley prior to serving.