5

• 3 tbsp Epicurean Extra Virgin Blood Orange Olive Oil
• ¼ cup Epicurean Dark Chocolate Aged Balsamic Vinegar
• 2 tbsp Dijon mustard
• 2 tbsp fresh lemon juice
• 3 garlic cloves, chopped
• 1 tsp salt
• 1/2 tsp freshly ground pepper
• 4 ½ lbs chicken thighs, skin on
• 1/2cup chicken stock
• Juice from ½ an orange, plus 1-2 tsp. zest for garnish
• 1-2 tbsp chopped fresh parsley leaves, for garnish

Preheat
oven to 400. Prepare marinade by whisking the first seven ingredients together. Place the chicken and the marinade into a Ziploc bag. Refrigerate for at least 3 hours or up to 24 hours, occasionally tossing the chicken to evenly coat with marinade. Roast in the oven for about an hour until the chicken is cooked through. When the chicken is done, transfer to a serving platter and tent with foil. Spoon the sauce over the chicken. Garnish with chopped parsley and zest