The Juiciest Roasted Blood Orange Chicken with Amish Butter

Chicken dinners can be made a million different ways. Blood oranges have such a beautiful red hue that pops out in any food presentation and has a delicious flavor. I found tons of blood oranges and Meyer lemons at the market and had to roast chicken! 

Herbs, garlic and citrus is a classic winning combo whether you are cooking poultry or seafood. I added tons of herb Amish butter to create gravy at the bottom of the baking dish. I also cut up potatoes and carrots and placed them at the bottom. With the chicken on top of the vegetables, the drippings flavor them to ensure you won't have any leftovers! 

Check out more Momma Cuisine Chicken Recipes.

The Juiciest Roasted Blood Orange Chicken with Amish Butter

  • 3 Idaho potatoes, chopped or quartered
  • 1 large carrot, peeled and chopped
  • 4-5 cloves of roughly chopped garlic
  • 2 teaspoons dried Italian seasoning
  • 3 teaspoons kosher salt
  • 1/2 teaspoon dried red chili flakes
  • 4-5 skin-on chicken thighs
  • 6 tablespoons herb Amish butter, or any herb butter
  • 2 blood oranges, sliced into rings
  • 3-4 Meyer lemons, sliced into rings
  • 1 tablespoon fresh chopped parsley, for garnish

Heat the oven to 400 degrees.

In a roasting dish, toss the potatoes and carrots with garlic, 1 teaspoon of salt & chili flakes, and dried Italian seasoning and place evenly on the bottom of the roasting dish. 

Take your chicken thighs and season with salt and place on top of the vegetables. Take the sliced citrus and place on the chicken thighs and all around the roasting pan. 

Take the butter Amish butter and place on top of the chicken and potatoes.

Roast uncovered for about 45 minutes, until the internal temperature is 165 degrees. Let cool for about 5 minutes.

Garnish with fresh chopped parsley. Take the drippings and place in a gravy boat. 


If you want to add extra flavor and color, before adding the sliced citrus, sprinkle chicken with ground smoked paprika. 

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