Chicken with blood oranges from One Knife, One Pot, One Dish by Stéphane Reynaud

Chicken with blood oranges from One Knife, One Pot, One Dish by Stéphane Reynaud

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Preheat the oven to 160°C. Peel and slice the onions. Cut 2 oranges into cubes. Zest and juice the other two. Place the chicken in a baking dish. Brush with the olive oil, season with salt and...

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Ingredients

  • Fine sea salt, cracked pepper
  • 3 tablespoons olive oil
  • 1 chicken
  • 4 blood oranges
  • 2 onions

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