Roast Chicken with oranges, olives and parsley

Course Main
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Author Adore Foods


  • 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


  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.