Roast Chicken with Blood Oranges and Olives

Zest 1/4 tsp orange zest. Cut a piece off the top and bottom ends of the orange(s). Place the flat end of the orange on a cutting board, cut the peel away from the flesh from top to bottom, turning the orange as you go. When all the peel is off, slip a paring knife along each side of the "membranes" (the white lines) of each orange to release the segments into a small bowl.

Squeeze the leftover orange membranes over a large bowl to release the juice. Set aside. Heat a large non-stick pan over medium heat. When the pan is hot, add the seed blend to the dry pan. Toast, stirring often, until the seeds are golden-brown, 4-5 min. Transfer toasted seed blend to a small bowl and set aside.

Pat the chicken dry with paper towels. Season with salt and pepper. Increase the heat to medium-high. When pan is hot, add 2 tbsp oil then the chicken. Pan-fry until golden brown and cooked through, 6-7 min per side. (TIP: Cook to a minimum internal temp. of 74°C/165°F, as size may vary.**)

When the chicken is done, transfe to a plate and loosely cover with foil. Set aside. Meanwhile, add another 1 tbsp oil to the same pan, then the onions, garlic, thyme, olives, orange segments and vinegar. Season with salt and pepper. Cook, stirring occasionally, until the onions start to soften, 2-3 min.