Chicken with blood oranges from One Knife, One Pot, One Dish by Stéphane Reynaud
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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Cooking tools:
- Oven
- Chef's knife
- Cutting board
- Baking dish
- Pastry brush
- Microplane
- Citrus press
Ingredients
- Fine sea salt, cracked pepper
- 3 tablespoons olive oil
- 1 chicken
- 4 blood oranges
- 2 onions
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