How to make roast chicken with blood oranges, sweet potato and avocado salsa

The short however sweet season for blood oranges has arrived – and our kitchen garden cook Melanie Johnson has a formula to benefit as much as possible from it.

‘With their awesome poignancy, blood oranges are my most loved citrus foods grown from the ground so adaptable in cooking’ says Melanie.

Fixings (serves 4)

  • For the chicken and sweet potato
  • 4 sweet potatoes, scoured yet not stripped
  • 2 red onions, in wedges
  • Get-up-and-go and squeeze of 1 lime
  • 3 sprigs rosemary
  • 6 sprigs lemon thyme
  • A sprinkle rapeseed oil
  • 8 chicken thighs, skin on
  • 1 red pepper, cut
  • Squeeze and get-up-and-go of 2 blood oranges
  • 400g chickpeas, depleted
  • 1 blood orange, skin cut off and after that into circles
  • For the salsa
  • Bunch of crisp parsley, generally slashed
  • 1 avocado, diced
  • 2 jalapeños, diced
  • 2 blood oranges, diced
  • Juice of 1 lime
  • 2 tbspn olive oil
  • To serve
  • 1 avocado
  • 1 jalapeño


Preheat your broiler to 180˚C/350˚F/gas mark 4. Cut the sweet potatoes into even-sized pieces and place them in a bowl alongside the red onion, lime get-up-and-go and squeeze, rosemary, lemon thyme and flavoring. Include a sprinkle of rapeseed oil and blend well with the goal that everything’s covered. Tip onto a preparing plate and meal for 20 minutes.

In the interim, place the chicken pieces, red pepper and blood-squeezed orange and get-up-and-go in a bowl and season.

At the point when the 20 minutes is up, remove the sweet potatoes from the stove and organize the chicken pieces and pepper among them and pour the squeezed orange everywhere throughout the plate. Come back to the stove for a further 30 minutes.

Again, expel the plate from the stove and sprinkle with the chickpeas and organize the blood-orange cuts among everything else. Come back to the stove for 10 minutes.

To make the salsa, mix the hacked parsley in with the diced avocado, jalapeños, blood oranges, the lime juice and olive oil, at that point season to taste. Refrigerate until prepared to utilize.

At the point when the chicken is cooked, expel the simmering plate from the broiler and spoon the salsa around it.

Speck with the additional cuts of avocado and additional cuts of jalapeño and serve quickly.

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