Roasted Chicken with Orange, Olives & Potatoes

Helga Glaesel de BlandingAugust 9, 2022

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

This baked chicken recipe was part of our #mealprep rotation. You can use chicken thighs instead of chicken breasts if you prefer.

This time, I took the skin of the chicken breasts off because my family prefers it that way. You can certainly keep the skin on your chicken pieces which will develop a crisp crust, but they tend to make the dish a bit greasy. Either way, it will be delicious!

Roasted Chicken with Orange, Olives & Potatoes

We prefer to use Navel oranges for these types of recipes. Whenever a recipe calls for orange zest, the one from Navel oranges is so aromatic and its flavor is not as bitter. You can use local oranges as well, and it will also work.

Helga

Roasted Chicken with Orange, Olives & Potatoes

Yields: 4-6 servings
Recipe adapted from Meatified

Ingredients:

6 bone-in chicken breasts (skin on optional)
1 garlic clove
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon fine sea salt
½ teaspoon paprika
½ teaspoon ground black pepper
1 large navel orange
1 medium red onion
1 lb baby potatoes, larger ones sliced in half
1 tablespoon olive oil
½ cup pitted green olives
1 to 2 teaspoons red wine vinegar
large handful of fresh herbs (oregano and parsley), chopped

Directions:

Preheat the oven to 425ºF. Line a sheet pan with parchment paper. Pat the chicken dry, and if leaving the skin on, place skin side down on a parchment-lined baking sheet.
In a small bowl, mix together garlic, oregano, cumin, salt, paprika, and black pepper. Zest the orange and stir the zest into the seasoning blend. Sprinkle 1 tablespoon of the seasoning blend over the meat of the chicken breast, but not the skin (if leaving the skin on). Slice the zested orange in half and place them cut side down on the sheet pan. Roast in the oven for 20 minutes skin side down.
While the chicken is roasting, peel and slice the red onion into evenly sized chunks, then add them to a mixing bowl along with the baby potatoes, avocado oil and the remaining seasoning blend. Toss to coat the vegetables evenly.
Remove the sheet pan from the oven. Use tongs to turn over the chicken so that they are now skin side up, season to taste with salt. Remove the orange halves. Carefully remove the parchment paper from the sheet pan and pour off the rendered chicken fat & juices into a ramekin or similar. If you removed the skin from the breasts skip this step.
Place the parchment paper back on the sheet pan & lay the chicken around the edges again, skin side up. Juice one of the orange halves over the vegetables & toss them to coat. Pile the vegetables into the middle of the sheet pan and spread them out into a single layer, reserving the bowl for later. Slide the sheet pan back into the oven and roast until the potatoes are tender and the chicken skin very crispy, about 20 – 25 minutes.
While the chicken and vegetables cook, juice the second orange half into the same bowl. Add the olives along with the wine vinegar and chopped herbs. Stir together so the olives marinate.
Once the chicken is crispy-skinned & golden, remove it from the oven and let it rest on the sheet pan. Transfer the roasted potatoes & onions to the same bowl as the marinated olives and toss to coat. Let the potatoes absorb the marinating liquid while the chicken rests for a few minutes, then plate and serve.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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