Meats

Roast Chicken with Oranges + Olives

Roast Chicken with Oranges + Olives | www.hungryinlove.com

I think these drumsticks were originally destined for some never-realized Buffalo concoction on Super Bowl weekend. Ever since they've been hanging in the freezer just wishing and hoping and thinking and praying for a wintry-mix Sunday to make their escape. This is an improvement over anything Frank's ReHot could have delivered, wouldn't you agree?

Back up. Did I say the Super Bowl? The one in January? Yup, that's right. The fact that I've been hanging on to this chicken for two months is a good indication of how often I cook meat. It's not that I don't like meat. Quite the contrary - this reformed vegetarian loves it! I'm just not very well versed in cooking it at home. And since we don't have room for a grill in our teeny corner of Cambridge I'm further dis-incentivized. But I'm only 30; there's time to change old habits. And this is a good place to start.

Chicken with Oranges + Olives | www.hungryinlove.com
Sliced Oranges | www.hungryinlove.com
Honey | www.hungryinlove.com
Castelvetrano Olives | www.hungryinlove.com
Roast Chicken with Oranges + Olives | www.hungryinlove.com

Roast Chicken with Oranges + Olives

Serves 4-6
  • 3 lbs. bone-in, skin-on chicken pieces (I used all drumsticks, but you could use thighs, legs, or a combo)
  • 4 oranges, 2 sliced into half-inch rounds and 2 juiced, about 3/4-1 cup (I used a combo of Navel and Blood oranges)
  • 2 Tbs. honey
  • 4 cloves garlic, peeled
  • 1 1/2 cup dry white wine
  • 1 cup Castelvetrano olives (I like Castelvetranos because they're sweeter and less briny than other varieties though I'm sure other varieties could be successfully substituted. I used whole olives as opposed to pitted as the pitted sometimes have a chemically taste to me. But pitted can certainly be used)
  • Salt and Pepper

Prep

  • 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
  • Whisk honey into orange juice
  • 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