Now, you all know I am a huge fan of EveryDay Food Magazine. Really, Martha, what were you thinking by getting rid of our beloved little digest!?
And there has never really been a recipe I tried from EveryDay Food that I haven’t liked … until now. I think it’s just a matter of taste as I am sure many have tried this and loved it, but the brininess of the olives and the sweetness of the tangerines … well, YUCK. It just didn’t work for me. That and someone around here does not like olives. That should have been my first clue.
It may work for you.
- 1 whole organic chicken, cut into pieces
- salt and pepper
- 3 tangerines, unpeeled, quartered
- 2 T tangerine juice
- 2/3 C pitted green olives 4 oz
- 4 large garlic cloves, crushed
- 2 T honey
Preheat oven to 400 degrees.
Arrange chicken pieces on a rimmed baking sheet. Season with salt and pepper. Add tangerines and olives and garlic to pan. Roast 30 minutes.
NOTE: I used only thighs.
Whisk together juice and honey. Remove pan from oven and brush chicken with juice mixture. Return to oven for another 10-15 minutes, until chicken is cooked through.
NOTE: If I make this again, I’ll skip the olives and perhaps add in fennel, or something that better compliments the tangerines.
Filed under: Chicken, Dinner, Every(thurs)day Food Magazine, One Pot Meals, recipes | Tagged: Chicken, Dinner, Every(thurs)day Food Magazine, Everyday Food Magazine, Olives, recipe, Recipes, Tangerines |