• Prepare a 9" x 13" (33 cm x 23 cm) baking pan like you would normally do. NOTE: For this recipe, I used my Rectangular Mold placed on top of a medium perforated baking sheet. Set aside.

CHICKEN MARINADE PREPARATION (1 HOUR PRIOR ROASTING)

• Place your chicken thighs in a mixing bowl. Set aside while preparing the marinade.
  6 Chicken Thighs
• In a medium size bowl, whisk the blood orange zest and juice together with the heavy cream, olive oil, light brown sugar, Greek oregano and red chili flakes.
  1 blood orange Zest, 1 Blood Orange juice, 2.12 oz heavy cream, 1 Tbsp olive oil, 1 Tbsp light brown sugar, 1/2 Tbsp Greek oregano, 1/4 tsp red chili flakes
  
• Pour over the chicken and film to contact. Refrigerate for one hour.
  

ROAST!

• Preheat oven to 425F/220C.
• Take your preparation out of the refrigerator. Transfer your chicken thighs together with the marinade to your prepared baking dish. Add some seasonal veggies ; here carrots and baby zucchini. Season with salt and pepper (To taste). Mix to coat.
  16 oz carrots, 12 oz baby zucchini, Salt, Pepper
  
• Roast for 20 minutes or more depending on the thickness of your chicken at 425F/220C. Use a Digital Thermometer to ensure the chicken is cooked through at 165F/75C and that the vegetables are fork tender.

  Once your Blood Orange Chicken with Seasonal Veggies is out of the oven, serve right away as is with some blood orange slices on top, or with some pasta or rice. Enjoy & Bon Appétit!
  1 Blood Orange sliced