Roasted Chicken with Dates, Citrus, and Olives

Prep Time:
25 mins
Total Time:
1 hrs

Be sure to squeeze the juice of the roasted citrus over the final dish before serving for just the right balance of sweet and tart.


  • 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 ½ cup fresh juice (from 2 to 3 oranges)

  • ¼ 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


  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.

  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.

  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.

    Roasted Chicken with Dates, Citrus, and Olives
    Marcus Nilsson
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