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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 | www.hungryinlove.com
- 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
- Preheat oven to 400 degrees
- Pat chicken dry and arrange in large baking dish in a single layer; season generously with salt and pepper
- Slice two oranges into 1/2 inch thick rounds and nestle in and around chicken
- Peel garlic cloves and place in baking dish whole
- Combine orange juice and wine, and whisk in honey
- Pour orange juice and honey mixture and wine all around chicken
- Bake for 1 hour and 15 minutes, or until meat is opaque and juice runs clear when cut (as opposed to pink)
- Serve chicken over rice, quinoa, couscous or other cooked grain with pan sauce ladled on top
- This recipe was entered in the contest for Your Family's Best Thanksgiving Recipe
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer