Roasted Chicken with Dates, Citrus, and Olives

Name: Roasted Chicken with Dates, Citrus, and Olives
Prep time: 25 min
Total time: 1 min
Ingredients: 1 whole chicken (about 5 pounds), cut into 10 pieces ( watch video); 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

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Prep Time: 25 minutes

Total: 1 hours

Author : Martha Stewart

Roasted Chicken with Dates, Citrus, and Olives

Ingredients

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1 whole chicken (about 5 pounds), cut into 10 pieces (watch video)Coarse salt and freshly ground pepper3 tablespoons extra-virgin olive oil1 lemon, quartered1 orange, quartered, plus 1/2 cup fresh juice (from 2 to 3 oranges)1/4 cup dry white wine, such as Sauvignon Blanc12 large soft dates, such as medjool or khadrawi, halved and pitted3 sprigs thyme1 cup large green olives, such as Cerignola

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Instructions

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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.

Step 2

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.

Step 3

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.