Roasted Chicken with Tangerines and Olives

Roasted Chicken with Tangerines and Olives
Photo: Romulo Yanes
Prep Time:
10 mins
Total Time:
50 mins

Tangerine slices add sweetness and zest to this roasted chicken dish, which is great over couscous or alongside roasted potatoes.


  • 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

  • cup pitted green olives (4 ounces)

  • 2 tablespoons honey


  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. 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.

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