A tray bake that's brimming with colour and flavour, celebrating the relatively short blood orange season.
7 Farmdrop products in this recipe
Here's how you do it
Preheat the oven to 200℃.
Season the chicken with salt and pepper. Heat a pan with a glug of oil on a high heat and add the chicken thighs, skin-side down.
Brown the chicken skin until it is golden and crisp, then quickly sear the other side.
Remove the chicken from the frying pan and place into a roasting dish. Add the onion, garlic, thyme, sherry and juice from two of the blood oranges. Place in the oven for 25 minutes.
Remove the skin and pith of the remaining two blood oranges using a sharp knife. Slice the oranges horizontally into thick rounds.
After 25 minutes add the oranges and olives to the roasting dish and cook for a further 10 minutes. When the chicken is cooked through, squeeze the garlic out of it's skin and stir into the sauce. Taste and season with salt and pepper, then serve.