One-Pan Roasted Chicken with Blood Orange & Dijon Sauce

ROASTED CHICKEN

• Preparation Time: 10 minutes

• Cook Time: 1 hour

• Number of Servings: 2-4

• Ingredients

  • For the Roasted Chicken:

    • 1 coquelette (or small whole chicken, about 1.5-2 lbs / 700-900 g) (or substitute a 3.5-4 lb whole chicken for a larger group)

    • 1 ½ tsp kosher salt

    • ½ tsp black pepper

    • 2 tbsp olive oil

    • 2 blood oranges, sliced into thin rounds

    • 1 tbsp blood orange zest

    • 4 sprigs fresh thyme (or 1 tsp dried thyme)

    • 3 cloves garlic, smashed

    • 2 tbsp butter, softened

  • For the Blood Orange & Thyme Sauce:

    • 1 shallot, finely chopped (or use ½ a small onion if shallots aren’t available)

    • ½ cup white wine (or substitute chicken broth for alcohol-free version)

    • ½ cup fresh blood orange juice (about 2 blood oranges)

    • 1 tbsp Dijon mustard

    • 1 tbsp honey (or maple syrup for a more delicate sweetness)

    • 1 tbsp butter (to finish the sauce off-heat)

    • Salt & pepper, to taste

Instructions, Part One:

• Prepare the chicken : Preheat your oven to 200°C (400°F). Pat the coquelet (or whole chicken) dry with paper towels—this helps the skin crisp up beautifully. Season generously with salt, pepper, and blood orange zest, rubbing it all over the bird, inside and out.

• Stuff & butter the bird : Gently loosen the skin over the breast and rub half the softened butter underneath. This keeps the meat extra juicy. Place the garlic cloves and half of the blood orange slices inside the cavity, along with a sprig of fresh thyme.

• Roast the bird : Place the chicken in a roasting dish or cast iron pan, breast-side up. Arrange the remaining blood orange slices and thyme sprigs around the bird. Drizzle with olive oil and roast for 40-45 minutes for a coquelet (or 60-75 minutes for a larger chicken), basting once or twice with the juices.

WITH ORANGE DIJON SAUCE

Instructions, Part Two:

• Make the sauce : Once the chicken is golden brown and cooked through (internal temperature of 75°C/165°F), remove it from the pan and let it rest for 10 minutes. Meanwhile, place the pan on the stove over medium heat.

  • Add the shallots and cook for 2-3 minutes until soft.

  • Pour in the white wine, scraping up any browned bits from the pan. Let it simmer for 2 minutes.

  • Stir in the blood orange juice, Dijon mustard, and honey, whisking until smooth. Let it reduce for 3-5 minutes until slightly thickened.

  • Off the heat, whisk in the final tablespoon of butter for a silky, glossy finish. Taste and adjust seasoning with salt and pepper.

• Serve & enjoy : Carve the chicken and serve with the blood orange-thyme sauce spooned over the top. Garnish with extra blood orange slices and fresh thyme.

• Ingredient Swap Ideas:

  • No blood oranges? Use navel oranges or even Meyer lemons.

  • No white wine? Use chicken broth and a splash of apple cider vinegar for acidity.

  • No thyme? Try rosemary or sage.

• Picnic Idea: Roast the chicken ahead of time and serve cold, sliced on a baguette with Dijon butter.