Pan-Roasted Blood Orange Chicken


(Adapted, barely, from Jessi Heggan’s recipe on

Serves 6 – 8


2 blood oranges (if not available, can substitute navel oranges)

1 Tablespoon garlic powder

1 Tablespoon chili powder

1 Tablespoon dried oregano

1 Tablespoon cumin

2 teaspoons black pepper, freshly ground

2 teaspoons sea salt

1/3 cup olive oil

3.5 - 4 pounds chicken thighs (can use either bone-in skin-on or boneless skinless thighs)


1.   Preheat the oven to 425°.

2.   Zest one of the blood oranges.

3.   Combine the orange zest, garlic powder, chili powder, dried oregano, cumin, pepper and salt in a small bowl.

4.   Stir the olive oil into the spice mixture.

5.   Put the chicken skin-side down in a cast iron skillet.* Spread half of the seasoned oil over the chicken. Turn the chicken over so it is skin-side up and spread on the rest of the seasoned oil.

6.   Slice the second blood orange and place the slices on top of the chicken.

7.   Roast until the chicken temperature, measured with an instant read thermometer, is 165°. This took 45 minutes for my bone-in chicken.

8.  Serve and enjoy!

* You can also put the chicken on a sheet pan, lined with foil or parchment paper if you wish. Continue with the recipe. Check the chicken at 30 minutes. It may not take as long as it did for me in a crowded cast iron skillet.