Roasted Whole Chicken with Fresh Herbs and Blood Orange Sauce
Prep Time | COOK TIME | SERVE |
|---|---|---|
2 days minutes | 2 hours minutes | 4–6 |
For an extraordinary meal pairing, Chef Rocio Siso-Gurriaran, culinary visionary at creative event studio MIHO, embraced the herbal qualities of Rancho Guejito’s grenache rouge with a local roast chicken—herb-brined, citrus-glazed, and finished with fresh oregano. She pointed out that the herbal edge of the wine is what makes it special, calling it bright, earthy, and an ideal match for the simplicity and purity of roast chicken. This dish embodies spring with its fresh citrus, fragrant herbs, and the timeless comfort of a good roast; it perfectly complements the restrained elegance of the wine.
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Originally published in issue 77.
Roasted Whole Chicken with Fresh Herbs and Blood Orange Sauce
For the chicken and brine
- 1 whole chicken (about 4 pounds)
- 4 quarts water
- 1 cup salt
- 1⁄2 cup granulated sugar
- 1⁄2 cup brown sugar
- 1 sachet of fresh herbs (thyme, rosemary, bay leaf, sage, and oregano all enclosed in a cheesecloth)
- 2 cloves garlic, smashed
- 1 tablespoon dried oregano
- Zest and juice of 1 lemon
Blood orange sauce
- Juice of 2 blood oranges
- 1 tablespoon honey
- 2 teaspoons sherry vinegar
- 2 cups chicken stock
- 2 tablespoons unsalted butter
- Salt and pepper to taste
Let's roast a chicken
- Prepare the chicken: Make brine by heating up 2 quarts of water with salt, sugar, herb sachet, and garlic. Once they dissolve, add the other 2 quarts of water, oregano, and lemon zest and juice. Let cool completely. In an 8-quart pot or large container, place chicken into brine and allow to rest for 48 hours in the refrigerator. After 2 days, remove chicken from brine and let it air dry in the refrigerator for at least 8 hours before roasting.
- Roast the chicken: Preheat oven to 350°. Place the chicken on a rack in a roasting pan and roast for 1 hour and 15 minutes, or until the internal temperature reaches 165° in the thickest part of the thigh. Let the chicken rest for 20 minutes before carving.
- Meanwhile, prepare the blood orange sauce: In a small saucepan over medium heat, combine blood orange juice, honey, sherry vinegar, and stock. Bring to a simmer and cook until slightly reduced, 5 to 7 minutes. Whisk in butter until smooth, then season with salt and pepper to taste.
- Serve: Carve the chicken and drizzle with the blood orange sauce. Garnish with fresh herbs if desired.
Chef Rocio Siso-Gurriaran
Recipe courtesy of Chef Rocio Siso-Gurriaran, culinary visionary at creative event studio MIHO.
Illustrations by Emily Edgar Laracuente
A SPECIAL GUEST EDITORIAL COLLABORATION WITH CAMPESTRE MAG
Campestre Mag serves as the guest wine editor in issue 77. Founded by Heidi Greenwood, Campestre Mag has become a celebrated voice in the local wine scene, spotlighting the rich and diverse wine cultures of San Diego and Baja California. Since its launch in 2019, Campestre has built a reputation as a biannual indie wine zine that seamlessly weaves together national and global stories of the wine industry and its impact on local communities. Known for its thoughtful collaborations with local writers, businesses, and creatives, the publication reflects a deep commitment to community and sustainability. In this guest editorial role, Campestre brings its deep understanding of the wine industry to Edible San Diego. It offers readers fresh insights into local viticulture and celebrates the people and stories behind the region’s thriving wine culture. This partnership underscores Campestre’s mission to amplify the narratives that make San Diego’s wine industry so dynamic and unique. This special feature promises to be a standout collaboration between two publications championing the best in food, wine, and community.
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