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Roast Chicken with Olives, Oranges and Peppers

By OcadoLife
Food writer and stylist Sarah Cook used only five ingredients to rustle up this simple Med-inspired Roast Chicken with Olives, Oranges and Peppers. “This budget-friendly recipe combines juicy citrus and peppers with…
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Time and servings

Total time
Serves 4486 kcal/serving
Prep time
Cooking time

Ingredients

5 total
  • 1kg skin-on chicken thighs
  • 1 (120g) tub pitted green olives, strained, oil reserved
  • 1 large garlic bulb, halved, 4 cloves set aside and crushed or grated
  • 3 red peppers, cut into chunks
  • 3 oranges, 1 zested and juiced, 2 with skin cut off and thickly sliced into rounds

Method

4 steps

  1. Step 1

    Preheat the oven to 200°C/180°C fan/gas 6. Arrange the chicken in a large roasting tin. Drizzle the reserved oil from the olives over the thighs; season well. Add the garlic (minus the 4 crushed cloves) cut-side down and roast for 20 mins.

  2. Step 2

    Meanwhile, toss the pepper chunks with the olives, orange zest and juice and crushed garlic.

  3. Step 3

    3. Distribute the pepper mixture around the part-cooked chicken; return to the oven for 25 mins more or until the chicken is golden and cooked through.

  4. Step 4

    Squeeze the garlic out of its skin and into the traybake, then serve. Leftovers will keep chilled in an airtight container for 2 days.