No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Roasted Chicken with Tangerines and Olives

  • prep: 10 mins
    total time: 50 mins
  • servings: 4
Photography: Romulo Yanes

Ingredients

  • 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

Cook's Note

Great Idea: Serve this dish over couscous or alongside roasted potatoes.

Directions

  1. Step 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. Step 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.

Source
Everyday Food, December 2011

Reviews (1)

  • 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.