Roasted Chicken with oranges, olives and parsley

Hello everyone!! We are finally back home after 3 beautiful, but very cold, weeks in Canada. OMG! It is soooo cold in Canada during this time of the year. Cannot describe how it feels -40C..yes! we had this shocking temperature one morning in Ottawa..I was just frozen, I though my face will break into pieces. But, apart from the cold, I just love Canada! I absolutely adore it during the summer 🙂

Now, back to my recipe (…it has been a while since I haven’t posted one) I made Roasted Chicken with oranges, olives and parsley.

There is nothing better than a citrus roasted chicken on a sunny, cold winter day. It just warms up my  day and reminds me that winter won’t last forever 🙂 Not to mention how crazy simple and easy is to make it and totally delicious. In less than 1 hour, you’ll have this homemade dinner ready to be served and will cost you under $15.

I served the roasted chicken with oranges, olives and parsley with sweet potato chips, but you cn choose mash potatoes, or even rice. A big old pitcher with Sangria would go perfectly with it…Hmm, why didn’t I think of it earlier?

Hope you’ll enjoy it!

Looking for more Roasted Chicken Recipes? Try these:

• Best Crispy Roasted Chicken Thighs (Skin-on)
• Juicy Roasted Chicken Thighs with Pumpkin
• Crispy Peri Peri Roasted Chicken Thighs
• Herb Roasted Chicken

Yield: 4 servings

Roast Chicken with oranges, olives and parsley

Print

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

• 2 large chickens, butterflied
• 2 tbsp olive oil
• 2 oranges
• 2 cups cherry tomatoes, halved
• 1/4 cup kalamata olives, pitted
• 2 garlic cloves, thinly sliced
• 1 tsp dried oregano
• 4 thyme sprigs
• 1 cup white wine
• 2 large sweet potatoes, peeled
• 1/4 cup flat-leaf parsley leaves

Instructions

1. Preheat the oven to 400F/200C. Line 2 large baking pans with baking paper.
2. Cut oranges, in halves and then each half into 3 or 4 thin wedges. Squeeze juice from one orange half and set aside.
3. Place chickens, skin-side up, in 1 pan with orange wedges and juice, oregano, kalamata olives, tomato, garlic, thyme, wine and olive oil. Season well with salt and pepper.
4. Thinly slice peeled sweet potatoes, then arrange in second pan. Season with salt and pepper and drizzle with remaining 1 tablespoon olive oil.
5. Roast chickens for 40 minutes and allow chips to roast for 25-30 minutes, turning them once, or until both are golden and cooked through.
6. Quarter chickens and divide among plates. Scatter with parsley and spoon over any pan juices. Serve with sweet potato chips.