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