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Roasted Chicken with Tangerines and Olives


Tangerine slices add sweetness and zest to this chicken dish, which is great over couscous or alongside roasted potatoes.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Romulo Yanes

Source: Everyday Food, December 2011


  • 1 whole chicken (3 1/2 to 4 pounds), cut into 8 to 10 pieces (wings reserved for another use)
  • Coarse salt and ground pepper
  • 3 tangerines, unpeeled, quartered, plus 2 tablespoons tangerine juice
  • 2/3 cup pitted green olives (4 ounces)
  • 2 tablespoons honey


  1. Preheat oven to 400 degrees. Pat chicken dry; arrange pieces, skin side up, in a roasting pan or on a rimmed baking sheet. Season with salt and pepper. Add tangerines and olives to pan. Roast 30 minutes.

  2. In a small bowl, whisk together tangerine juice and honey. Remove pan from oven, brush chicken with tangerine-juice mixture, and return to oven. Roast until chicken is golden and cooked through, about 10 minutes. Serve chicken with tangerines and olives.

Reviews Add a comment

  • MS10084396
    10 FEB, 2012
    My 3 boys came back for seconds. I added a little more honey and tangerine mixture on the chicken once it was done cooking. I also prepped and refrigeration this over night which added more flavor.