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Recipe: Tea-brined blood orange roast chicken

September 28, 2016 by Shari 1 Comment

Have you ever tried brining a bird? You can check out my Christmas turkey brine here. But I thought, why not try brining a bird for a beautiful Sunday roast? And seeing as I didn’t want the last of my delicious blood oranges to go to waste, I came up with this delicious recipe for tea-brined blood orange roast chicken – and it didn’t disappoint. 

I was surprised when I posted images of my recipe in progress that some ladies out there had never roasted a whole chicken. I think roast chicken is my favourite kind of roast meat… I mean, I’ve shared recipes for:

  • Gluten free whole roast chicken with chick peas
  • Spring Chicken 
  • One pot wonder – organic chicken
  • Italian roast chicken

So now you’ll find a total of five delicious recipes for roasting a whole chicken, now that I have published my recipe for tea-brined blood orange roast chicken!

GoodFoodWeek tea-brined blood orange roast chicken

TEA-BRINED BLOOD ORANGE ROAST CHICKEN

1 chicken
1 brown onion
1/2 bulb of fennel
2 blood oranges
1 litre of blood orange juice
1 tbsp smoked paprika
10-12 baby potatoes
4 bay leaves
1 red chilli
40 grams of sea salt
2 tbsp of cumin

BRINE

4 tea bags
2 litres of water
1 tbsp of coriander seeds
1/2 tbsp of fennel seeds
110 grams of honey
1 blood orange
1/2 bunch of thyme

In a saucepan, bring the water to the boil. Add the teabags and steep for approximately 10 minutes. Remove the teabags.

In a small pan, dry roast the coriander and fennel seeds and toss until fragrant. Remove from the heat and place them into a small bowl to stop them from cooking.

Add honey and salt to the tea mixture and stir to dissolve. Add the spices and allow the liquid to cool completely before submerging the chicken in the brine and place the blood orange slices and thyme on top. Cover and refrigerate overnight or approximately 24 hours.

Preheat the oven to 180 degrees.

In a small saucepan, reduce the blood orange juice by half. Allow to cool slightly before adding the cumin, paprika, chilli and set aside in a bowl.

Toss the potatoes, wedges of fennel, blood orange and onion in a little salt, oil and thyme before placing at the bottom of a cast iron pot.

Drain the chicken from the brine and pat dry with paper towels. Place a few slices of blood orange, 1/2 the onion and a bay leaf into the cavity. Then place the chicken on top of the prepared veggies.

Drizzle some oil and salt over the chicken and massage into the skin. Then drizzle over some of the blood orange juice mix and pour the remaining around the chicken. Place the lid on the pot and pop it into the oven.

Baste the chicken with the juices every 20 minutes and bake for 1 hour with the lid on and then a further 20 minutes with the lid off – or until the chicken juices run clear and the skin is crispy. Remove from the oven and allow to rest for 10-15 minutes  – serve hot!

tea-brined blood orange roast chicken

Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.

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Filed Under: Dinner, Dinner Party Inspiration, recipe Tagged With: baby potatoes, bay leaves, blood oranges, Chicken, cooking, coriander, cumin, dinner, dinnertime, easy meals, farmers market, fennel, fresh produce, honey, meal ideas, meal planning, Onion, Paprika, quick and easy, recipe, red chilli, redbelly citrus, roast chicken, sea salt, seasonal produce, te, tea, tea-brined blood orange roast chicken, thyme, toddler friendly, whole chicken

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Hi, I’m Shari Wakefield and I am the creative director and social media manager behind the food/lifestyle blog GoodFoodWeek. I’m a mum to four beautiful boys, who spends her days working in corporate communications and her nights cooking up a storm in her kitchen. We reside in Sydney, Australiaread more

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I’ve been working with brands and writing sponsored content since 2010.
Some of the brands that I have worked with include; Foxtel, Tommee Tippee, Murray Valley Pork, Mater Mothers, Redbelly Citrus, Home Hello, Majestic Mushrooms, and Littlebean Organics.
If you’re interested in working with me, I’d love for you to get in contact. Find out more.

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Shari from GoodFoodWeek

GoodFoodWeek started in 2008 as a way of sharing recipes with uni friends and family who were spread near and far. It has evolved over the years to contain my ramblings as I’ve searched for a house, planned the perfect veggie patch, stumbled through farmer’s markets with my eye half open (because you need to be there at 6am to get the fresh eggs), had babies, gathered family and friends around a shared table, laughed out loud and enjoyed life to the fullest! Read More…

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