Another recipe from Rachel Roddy. You can use a whole chicken, jointed, as an alternative to the thighs if preferred
Ingredients
- 2 unwaxed oranges
- 1 unwaxed lemon
- 6 tbsps extra virgin olive oil plus extra for brushing
- 1 plump garlic clove
- 8 free range chicken thighs
- 100 g green olives
- a sprig fresh oregano or marjoram
- salt and freshly ground black pepper
Servings:
Instructions
- In a bowl whisk together the zest and juice of 1 orange and the juice of the lemon with the oil. Season with salt and pepper. Crush the garlic gently with the back of a knife so that it remains whole and add it to the marinade.
- Add the chicken to the marinade and make sure each piece is covered. Cover with clingfilm or a plate, and leave for a minimum of 4 hours or overnight in the fridge.
- Preheat the oven to 200 C, 180 Fan Gas 6. Brush an ovenproof dish or roasting tin with oil- it needs to be big enough to hold all of the chicken in a single layer. Add the chicken and pour over the marinade, which should come around half way up the chicken.
- Add the olives and oregano, then slice the remaining orange and tuck the slices in between the chicken. Roast for 45 minutes- if the tops look like they are browning too fast cover the dish loosely with foil.
- Once the chicken is cooked assess the amount of liquid that remains. If there is a lot lift out the chicken pieces and reduce the liquid to a thicker sauce in the roasting tin, then pour back over the chicken.If you like you can return the chicken to the oven while the sauce reduces, to give colour to the undersides.
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