Roasted Chicken with Dates, Citrus, and Olives

Name: Roasted Chicken with Dates, Citrus, and Olives
Prep time: 25 min
Total time: 60 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 ½ cup fresh juice (from 2 to 3 oranges); 0.25 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

3.9

(37)

2 Reviews

By

Martha Stewart Editors

Updated on January 29, 2021

Prep Time:

25 mins

Total Time:

1 hrs

Servings:

6

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.

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 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

Directions

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.
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.
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.

Marcus Nilsson