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–+ servings

Blood Orange Chicken with Scotch Whiskey & Olives Dinner Recipe

This Mediterranean-inspired dinner combines the tangy sweetness of blood oranges with the smoky depth of Scotch whiskey and the briny bite of olives.
Perfectly roasted chicken, caramelized vegetables, and layered flavors make this dish a standout for special occasions or indulgent weeknight meals.
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Cook Time 1 hour
Marinating Time 30 minutes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine Fusion, Mediterranean
Servings 4

Equipment

  • Microplane or fine grater
  • Large rimmed baking sheet
  • Roasting pan
  • Sharp paring knife

Ingredients
  

  • 2 small blood oranges or 1 large Cara Cara or navel orange
  • ¼ cup smoky Scotch whiskey or Pernod
  • 2 tablespoons light brown sugar
  • 1 tablespoon whole-grain mustard
  • Juice of 1 lemon
  • 2 teaspoons fennel seeds lightly crushed
  • 3 sprigs fresh thyme
  • 1 garlic clove grated or minced
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • Pinch of red chile flakes
  • 1 small red onion
  • 1 small fennel bulb trimmed (fronds chopped for garnish)
  • 1 whole chicken 3½ pounds, cut into 8 pieces and patted dry
  • Extra-virgin olive oil for drizzling
  • ⅓ cup pitted green olives quartered lengthwise
  • ½ teaspoon granulated sugar

Instructions
 

  • Prepare Blood Orange Zest and Slices: Grate the zest of one blood orange into a large bowl. Slice the ends off the oranges, peel away the pith, and slice crosswise into ¼-inch-thick rounds. Set aside.
  • Mix Marinade: To the bowl with the zest, add Scotch whiskey, brown sugar, mustard, lemon juice, fennel seeds, thyme, garlic, salt, pepper, and chile flakes. Stir well.
  • Marinate Chicken and Vegetables: Halve the red onion and fennel bulb lengthwise. Slice into ¼-inch wedges, keeping the root intact. Add onion, fennel, and chicken pieces to the marinade. Toss thoroughly and let stand at room temperature for 30 minutes (or refrigerate overnight).
  • Prepare Oven: Position an oven rack in the center and preheat to 475°F (245°C).
  • Roast Chicken and Vegetables: Remove chicken and vegetables from the marinade, discarding excess liquid. Arrange in a single layer on a baking sheet. Drizzle with olive oil. Roast for about 30 minutes until the chicken is cooked through.
  • Broil for Final Touch: Turn the oven to broil. Broil chicken and vegetables for 1–2 minutes until the skin is blistered. Watch carefully to prevent burning. Transfer to a platter and tent with foil to rest.
  • Caramelize Oranges: Arrange reserved orange slices in a roasting pan. Sprinkle with granulated sugar and broil for 5–10 minutes until caramelized.
  • Serve: Top the chicken and vegetables with caramelized oranges, garnish with fennel fronds, and serve.

Notes

  • For deeper flavor, marinate the chicken overnight.
  • Adjust the level of spice by increasing or reducing chile flakes.
  • Substitute Scotch whiskey with Pernod for a more licorice-like undertone.
Keyword chicken with olives and oranges, dinner recipe, Mediterranean chicken recipe, roasted blood orange chicken, Scotch whiskey chicken
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