Recipes Ingredients Meat & Poultry Chicken Roasted Chicken with Tangerines and Olives 4.1 (24) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 28, 2021 Print Share Share Tweet Pin Email Photo: Romulo Yanes Prep Time: 10 mins Total Time: 50 mins Servings: 4 Tangerine slices add sweetness and zest to this roasted chicken dish, which is great over couscous or alongside roasted potatoes. Ingredients 1 whole chicken (3 ½ 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 ⅔ cup pitted green olives (4 ounces) 2 tablespoons honey Directions 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. 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. Print