Roast Chicken with Oranges and Olives

By • March 17, 2015 0 Comments

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Author Notes: I'm not a huge turkey fan but since poultry belongs on a Thanksgiving table, this chicken is a great substitute. It's super simple, there's no risk of dry meat, and the returns far outweigh the effort.Emily Nichols |


Serves 6

  • 3 pounds bone-in, skin-on chicken pieces (drumsticks, thighs, legs)
  • 4 oranges, 2 sliced into half-inch circles and 2 juiced
  • 2 tablespoons honey
  • 4 garlic cloves, peeled
  • 1.5 cups dry white wine
  • 1 cup Castelvetrano olives
  1. Preheat oven to 400 degrees
  2. Pat chicken dry and arrange in large baking dish in a single layer; season generously with salt and pepper
  3. Slice two oranges into 1/2 inch thick rounds and nestle in and around chicken
  4. Peel garlic cloves and place in baking dish whole
  5. Combine orange juice and wine, and whisk in honey
  6. Pour orange juice and honey mixture and wine all around chicken
  7. Bake for 1 hour and 15 minutes, or until meat is opaque and juice runs clear when cut (as opposed to pink)
  8. Serve chicken over rice, quinoa, couscous or other cooked grain with pan sauce ladled on top

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