BAKED CHICKEN WITH BLOOD ORANGES AND THYME

Steps:

• Preheat your oven to 400°F.
• Pat your chicken very, very dry. Leave on the skin, set breast-side up on a rack inside a shallow baking pan. (If you want to line the pan with parchment paper beforehand, the cleanup after will be that much easier.)
• Gently loosen the skin with your fingertips and rub all over with olive oil, salt, and pepper. Season the cavity and the outside of the chicken with thyme.
• Wash and cut the blood oranges, halving them across.
• Without peeling, slice two halves into quarter- to eighth-inch thick slices and slide beneath the chicken skin. Repeat until you have at least one half of an orange's worth inserted.
• Either quarter or continue slicing the remaining orange halves and insert into the cavity with the thyme.
• Place the chicken on the center rack in the oven for an hour.
• Take the chicken out, poke the leg to make sure it's tender, cooked, and the juices run clear. Let it rest for at least 10 minutes.
• Serve up with roasted potatoes and another vegetable, if you like. Enjoy!