Blood Orange Beer Roast Chicken

Blood Orange Beer Roast Chicken

Let’s forget for a second that we’ve never actually met. After all, it’s easy to pretend that we know each other. I’ve told you about the time I almost died in Morocco, and the time I was asked to do porn, but we’ve never shared a beer in real life.

Because if we did, I’d probably drive you crazy. I stay up late, I’m kind of messy, I forget appointments, I obsess over things, and when I cook I make the kitchen such a disaster you’ll be tempted to call FIMA.

But if you did come over and I cooked dinner, I’d make you something like this. It’s easy, it’s so, so good, and it has some weird ingredients (brown sugar, cherries, and olives together? it works, I swear).

It’s like me: easy going, weird ingredients, good at some things but also kind of messy. You’ll probably get your hands dirty and get chicken grease on your beer, but that’s OK. Me too.

If you do come over for dinner you’ll have to put up with me, but you’ll get some great chicken and beer out of the deal. So it’ll be worth it.

Beer and Blood Orange Roast Chicken

Yield: 4 servings


  • 3 lbs chicken thighs and legs, bone-in, skin-on
  • 2 teaspoons Kosher salt
  • ½ white onion, thinly sliced
  • ¼ cup kalamata olives, pitted
  • ½ cup dried cherries
  • 2 large blood oranges
  • 2 tablespoons olive oil
  • 2 tablespoons brown sugar
  • 3 large cloves garlic, grated with a microplane
  • ½ teaspoon black pepper
  • 1 cup IPA beer
  • ¼ cup chopped fresh parsley


  1. Preheat the oven to 375F, add the chicken to a baking dish in an even layer. Sprinkle liberally with salt.
  2. Sprinkle the onions, olives and cherries over the chicken.
  3. Thinly slice one of the oranges and add the slices to the top.
  4. Juice the other orange and add the juice to a small bowl. Stir the olive oil, brown sugar, beer, garlic and black pepper into the juice.
  5. Pour the juice mixture over the chicken.
  6. Roast for 20 minutes, remove the orange slices, and continue to roast until the chicken is cooked through, about 15 more minutes.
  7. Transfer the chicken and the juice to a serving platter, add the orange slices to the top, sprinkle with parsley prior to serving.
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10 thoughts on “Blood Orange Beer Roast Chicken

  1. This chicken looks so good! love the combination of ingredients that you used, specially the kalamata olives…..get the beer ready because I´m coming over for dinner!!

  2. I made this dish a few months ago and I’m still thinking about it. The symbiotic way that the cherries play along side the kalamata olives was completely unexpected. This was the first recipe I made from the thebeeroness, but I’m looking at each recipe on this site with a new appreciation for Jackie’s genius!

  3. Just made this tonight and it is wonderful. My non-beer drinking friend even enjoyed it, the flavors came together so nicely. Love your recipes, every one I’ve tried has been a winner.

  4. This meal was the star of the show on our Easter table today. It’s not common that something draws out so many compliments out of my (culinarily speaking) traditionalist father. You even made your way into our family lunch conversation. (“She cooks with *what* for a living??” 🙂 )
    I used halved prunes instead of dried cherries, they worked wonderfully as a substitute, and I’d highly recommend adding quite a bit more of them.
    We used turkey legs and wings, so I roasted it for about an hour, part of the way with a lid on so as not to evaporate all of the sauce (which we were basically fighting for, so I’ll definitely pour in more of it next time).
    I’m chicken (ha!) about using hoppy beers in cooking, so even though I’m sure you knew exactly what you were doing, I still used a wheat beer like I usually do.
    Thanks a bunch for a lovely recipe.

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