Marcus Nilsson
Recipe

Roasted Chicken with Dates, Citrus, and Olives

Prep: 35 mins
Total: 1 hr
Serves 6

Directions

  • 1Preheat oven to 450°. 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.
  • 2Remove 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°, about 15 minutes more. Transfer chicken and citrus to a platter.
  • 3Place 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.

Ingredients

  • 1 whole chicken (about 5 pounds), cut into 10 pieces
  • Coarse salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 lemon, quartered
  • 1 orange, quartered, plus 1/2 cup fresh juice (from 2 to 3 oranges)
  • 1/4 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

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