How to make Farmdrop’s roast chicken with blood orange and green olives

Celebrate the relatively short season of these beautiful citric fruits with this colourful and easy to make tray bake

Roast chicken with blood orange and green olives

Time: 45 minutes

Serves 4

8 chicken thighs
1 red onion, cut into eighths with skin on
2 cloves of garlic, left whole with skin on
100ml sherry
4 blood oranges
5 sprigs of thyme
150g green olives

Suitable for gluten and dairy free

Preheat oven to 200C. Season the chicken with salt and pepper. Heat your pan with a glug of oil on a high heat and add the chicken thighs, skin-side down.

Brown the chicken skin until it is golden and crisp then quickly sear the other side.

Remove the chicken from the frying pan and place it into a roasting dish. Add the onion, garlic, thyme, sherry and juice from two of the blood oranges. Place in the oven for 25 minutes.

Remove the skin and pith of the remaining two blood oranges using a sharp knife. Slice the oranges horizontally into thick rounds.

After 25 minutes add the oranges and olives to the roasting dish and cook for a further 10 minutes. When the chicken is cooked through, squeeze the garlic out of it’s skin and stir into the sauce. Taste and season with salt and pepper then serve.

Recipe from Farmdrop.com