It’s that funky in between time of year again! It’s March, so the winter is pretty well behind us. But it’s not quite spring. And I’m beginning to feel like I want to brighten up the flavors in my food. Yet I still want the comfort.
You can relate, too?
Well here’s the perfect fresh and comforting recipe. Because what’s more comforting than roast chicken?
I love prepping a meal. The obsessive side of me enjoys the organization. Yet, you can really wing it and be creative with the ingredients. The colors of the fruit and vegetables here really make this one pan meal just as pretty before it’s cooked as after!
This citrus roasted chicken recipe has some really great flavors. You’ll taste the freshness from the oranges and fennel, the sweetness of the carrots and dates, and the salty tang from the olives and peppers. Feel free to add or omit ingredients as you like.
This orange infused chicken turned out tender and juicy!
This is a great meal to serve with rice. I love brown rice and that’s what I had here. But between the oranges & white wine that were added to the roasting pan, there’s a lot of delicious juice to sop up!
So if you find yourself in need of sunshine and comfort on a blustery day, this orange roasted chicken is the way to go!
“Real food means big flavored unpretentious cooking. Good ingredients made into something worth eating. Just nice, uncomplicated food.” Nigel Slater
- 1 whole chicken, cut up (or about 10 pieces of your favorite cuts!)
- 3 oranges (the juice of two, and the third cut into wedges)
- 10-12 carrots
- 2 fennel bulbs, thickly sliced
- 12 medjool dates (you can slice in half & remove the pits if you prefer)
- 12 Cerignola olives (pitted if you prefer)
- A handful of Sweety Drop Peppers
- ¼ cup of dry white wine
- 3 Tablespoons of extra virgin olive oil
- 3 sprigs of thyme
- salt & pepper
- Preheat your oven to 450 degrees.
- Place the chicken pieces in a large roasting pan, season with salt and pepper.
- Add the carrots and fennel to the pan and drizzle everything with the olive oil.
- Squeeze the oranges over the chicken and add the orange wedges.
- Add the wine, the dates and the thyme.
- Roast for about 25 minutes; occasionally basting the chicken and vegetables.
- Remove the pan from the oven. Adjust any pieces of chicken to assure even browning.
- Add the olives and the peppers.
- Roast for another 20 minutes or until a thermometer inserted into one of the chicken breasts reads 160 degrees.
If you ate today, thank a farmer!