Roasted Chicken with Dates, Citrus, and Olives

Photo by Courtney P.
Adapted from marthastewart.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from marthastewart.com

Ingredients

  • 1

    whole chicken (about 5 pounds), cut into 10 pieces

  • Coarse salt and freshly ground pepper

  • 3

    tablespoons extra-virgin olive oil

  • 1

    lemon, quartered

  • 1

    orange, quartered, plus 1/2 cup fresh juice (from 2 to 3 oranges)

  • 1/4

    cup dry white wine, such as Sauvignon Blanc

  • 12

    large soft dates, such as medjool or khadrawi, halved and pitted

  • 3

    sprigs thyme

  • 1

    cup large green olives, such as Cerignola

Directions

Preheat oven to 450 degrees. In a large roasting pan, season chicken with salt and pepper; drizzle with oil. Squeeze lemon and orange over chicken, then add fruit to pan. Add wine, orange juice, half of dates, and thyme. Roast 25 minutes. Remove pan from oven; rotate chicken pieces if browning unevenly. Add olives and remaining dates. Roast until a thermometer inserted in chicken breast (avoiding bone) registers 160 degrees, about 15 minutes more. Transfer chicken and citrus to a platter. Place roasting pan over high heat, mashing some of dates with the back of a wooden spoon, until sauce is reduced and thickened, about 3 minutes. Pour over chicken; serve.

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