Roasted Chicken with Dates, Citrus, and Olives
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.
Martha Stewart Living, February 2015
38 Ratings
- 5 star values: 14
- 4 star values: 13
- 3 star values: 6
- 2 star values: 4
- 1 star values: 1
Martha Stewart Member
Rating: 5 stars
06/23/2018 I received a bag of dates I needed to use and found this recipe.... oMG! I used bone-in chicken breasts instead and it was sooooo earthy and yummy. Served over sautéed zucchini spirals.... good to the last drop!
Martha Stewart Member
Rating: 5 stars
06/14/2017 This was such an easy recipe and so delicious! It Hit All the Notes...sweet, tangy, salty & citrus! I served it over couscous and with a salad. My Hubby is Not a fan of dates but Loved how they made a jammy taste in the sauce. Make sure you leave the orange & lemon in the pan so as to cook till tender. The perfect bite is chunk chicken, a piece of date, the rind of the citrus & 1/2 an olive. Mmmmmm Making it for the 2nd time Tonight!
Martha Stewart Member
Rating: 5 stars
01/18/2015 Because I was making dinner for a crowd, I doubled the recipe. I followed it exactly until it came time to pour in the extra orange juice. I felt the chicken would have been swimming in liquid so I left it out. I was glad I did. I turned the heat up at the end to get the chicken a little browner, poured the juices and half the dates into a skillet, added some of the extra citrus juice and used my potato masher to break down the dates. I served it with rice and naan and there wasn't a bite left.
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