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Chicken with Tangerines and Olives

This was a sunny dish to brighten up a gloomy winter day. Even if it didn’t feel like I was in Tuscany, it at least smelled like I was. It was also so easy to put together that I made it while I was sick and had a fever (for some reason, even if I’m sick everyone else still wants to eat. ???)

I was kind of surprised that there wasn’t any garlic in the recipe, so I added a few cloves of crushed garlic to the roasting pan, because everything’s better with garlic. I served this up with some brown rice and fresh salad greens.

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Roasted Chicken with Tangerines and Olives

Source: Everyday Food


  • whole organic chicken, cut into pieces
  • salt and pepper
  • tangerines, unpeeled, quartered
  • 2 Tbs tangerine juice
  • 23 cup pitted green olives 4 oz
  • 4 large garlic cloves, crushed
  • 2 Tbs honey


  1. 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.
  2. 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.



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