Roasted Chicken with Dates, Citrus, and Olives

By courtneyepowell

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

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

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.