Chicken, Blood Orange and Thyme

Sweet, tangy, burnt bits and a killer sauce all created in one cast iron skillet.....also a perfect winter meal

Ingredients

1 Whole Chicken

1 Large Red Onion, Sliced

2 Blood Oranges

2 TBS of Fresh Thyme removed from the stems

2 TBS Unsalted Butter, room temp

1 TBS Olive Oil

Salt and Pepper

Directions

Prep the rub

Using a micro plane or greater, great the zest of on f the blood oranges. In a small bowl combine the zest, thyme, and butter and mix together thoroughly. Slice the zested blood orange into quarters.

Take the bird and salt and pepper liberally in the empty cavity.

(If your chicken came with the liver, heart, neck, gizzards, etc. don't throw that away. Lot's of tasty stuff can be made with those bits). See the recipe for Sautéed Chicken Livers.

Toss in the quartered blood orange and with some butchers twine tightly tie the legs together.

Smear the zest thyme and butter mixture all over the chicken.

In a large cast iron skillet, and your sliced red onion. With the remaining blood orange slice into 1/8 inch thick cross-sections. Add those to the skillet and toss together with the red onion, olive oil and good pinch of salt and fresh ground pepper. Place the chicken on top of the orange onion mixture and place in a 375-degree oven for 1 hour.