This recipe for roast chicken with orange and black olives is so easy to make and really gives a different spin on the classic roast chicken. Warm, juicy roast chicken is transformed with summery hints of citrus and the earthiness of black olives. We love this served with a salad of mixed, peppery leaves.
- 1 organic medium-size orange
- 4 tbsps (60ml) extra virgin olive oil
- 4 large cloves garlic, peeled and minced
- 2 tbsps fresh tarragon leaves
- 12 leaves flat-leaf parsley
- 2 teaspoons herbes de Provence
- 4 tbsps (80g) orange marmalade
- 18 oil-cured black olives, pitted, divided
- 1 (5-6 pound / 2.3-2.5kg) free-range roasting chicken
- 1 cup (240 ml) chicken stock
1Preheat oven to 400°F (200°C). Zest and juice the orange, reserving the leftover rinds.
2In the food processor, add olive oil, orange zest, garlic, tarragon, parsley, herbes de Provence, 1 tbsp orange juice, marmalade and 10 olives. Process for 60 seconds until it makes a paste.
3Slip your fingers under the skin of the breast meat of the chicken and generously slather some of the mixture inside. Settle the chicken on the roasting rack in the roasting pan, and then slather the entire exterior of the bird with the paste, allowing any extra to slide off to the bottom of the roasting pan. Stuff the cavity with the leftover rinds of the orange. Add the rest of the orange juice, chicken stock and remaining olives to the bottom of the roasting pan.
4Bake for 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C)
5Transfer the chicken to a serving platter to rest while you place the roasting pan on the stove over low heat. Add a little water to the pan, and with a wooden spoon, scrape off the bits from the bottom of the pan and stir until you make gravy. Serve with the chicken.
Originally published on our sister site, FrenchEntrée
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