Roast Chicken with Olives, Oranges and Peppers
By OcadoLife
Published on 06 December 2023
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 olives and their oil marinade for maximum flavour with minimal effort. It’s great as it is, or try it with herby potatoes.” For even more flavour, add any open antipasti (think artichokes, chorizo or tomatoes) in with the olives. Looking for more roast recipes? Look no further.Time and servings
55 minsTotal time
Serves 4486 kcal/serving
10 minsPrep time
45 minsCooking time
Ingredients
- 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
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.Step 2
Meanwhile, toss the pepper chunks with the olives, orange zest and juice and crushed garlic.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.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.