Blood orange roasted chicken with polenta

Step 1/8

• ½ chicken

• oven
• cutting board

Pre-heat the oven to 180°C/350°F. Beginning at the breast, slightly loose the skin of the chicken with the stem of a spoon, taking care not to damage the skin. Set aside.

Step 2/8

• 1 cloves garlic
• 3 leaves sage
• 15 g dried cranberries
• 1½ blood oranges

• fine grater
• citrus press
• knife

Chop garlic, just over half of the sage leaves, and cranberries. Using a fine grater, completely zest one blood orange, squeeze for juice, and set aside. Cut remaining blood oranges into slices.

Step 3/8

• 50 g butter
• salt
• pepper

• pot
• cooking spoon

Melt two thirds of the butter in a small pot. Add blood orange zest and juice, cranberries, chopped sage, and garlic. Season with salt and pepper, stir to combine, and let simmer for approx. 3 – 4 min. Set aside.

Step 4/8

• butter for greasing

• roasting pan

Grease a roasting pan with some butter. Layer blood orange slices on the bottom of the pan, keeping at least three slices for serving.

Step 5/8

• butter for greasing

• pastry brush

Spread some butter underneath the chicken skin, between the breast and the skin. Transfer chicken to the roasting pan and brush blood orange sauce over it with a pastry brush. Bake at 180°C/350°F for approx. 60 min., basting with blood orange sauce approx. every 20 min.

Step 6/8

• 3 tbsp sliced almonds

• frying pan

Roast sliced almonds in a frying pan for approx. 3 – 4 min., or until golden brown.

Step 7/8

• 250 ml vegetable stock
• 100 ml milk
• 90 g polenta
• 30 g Parmesan cheese
• 25 g butter
• salt
• pepper

• pot
• fine grater
• whisk

While the chicken is roasting, cook the polenta. Add vegetable stock and milk to a pot. Season with salt and pepper and bring to a boil. Stir in polenta while whisking. Let simmer over medium-high heat for approx. 15 min., whisking constantly. Once cooked, add grated Parmesan and remaining butter.

Step 8/8

• 2 leaves sage

Serve polenta in bowls and top with roasted almonds. Remove chicken from oven, serve whole, and garnish with remaining blood orange slices and sage leaves.

Enjoy your meal!