Chicken with Orange and Olives

Chicken with Orange and Olives - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

One-Pan Mediterranean Chicken with Orange, Oregano & Olives

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Orange & Olive Chicken – Comfort with a Twist

One-Pan Mediterranean Chicken with Orange, Oregano & Olives.
A rustic Mediterranean bake that hits every note, citrusy, savoury, herby, and just briny enough. The orange zest deepens the aroma, while green olives mingle with wine, garlic, and sweet shallots in a golden roast sauce.

This is simple food made bold. Serve with roast potatoes or crusty bread to soak up the juices.

Ingredients

Chicken
6 bone-in chicken thighs, skin-on
Sea salt, to taste
2 tbsp extra virgin olive oil
Liquids
½ cup dry white wine
1 cup chicken stock
Aromatics & Flavour
6 shallots, peeled and halved or whole if small
3-4 garlic cloves, crushed
½ tsp orange zest
½ orange, halved and medium thinly sliced
4 sprigs fresh oregano, plus extra to serve
3.5 oz -100g green Sicilian olives, pitted
½ tsp honey
¼ tsp crushed fennel seeds

Steps

Step 1
Preheat the oven to 355°F – 180°C fan-forced.
Step 2

Season the chicken thighs generously with sea salt and pepper.
Step 3

In a large ovenproof frying pan over medium heat, heat olive oil.
Step 4

Toast the garlic in the oil for 30 seconds until fragrant, then remove and set aside.
Step 5

Place chicken skin-side down and sear for 3 minutes until golden brown. Flip and sear the underside for 1-2 minutes until golden.
Step 6

Deglaze pan with white wine, avoiding pouring directly on the chicken.

Simmer 1–2 minutes until reduced by half.
Step 7

Add the stock. Return garlic to the pan. Scatter in the shallots, oregano sprigs, orange slices, orange zest, fennel seeds, olives, and chopped oregano around the chicken
Step 8

Drizzle in the honey. Mix ingredients well by shaking and tilting pan.

Transfer the pan to the oven and roast for 30 minutes or until the chicken is cooked through and the skin is crispy golden.
Step 9

Scatter the rest of oregano leaves on top.
Step 10

Serve hot with roasted potatoes.

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