This roast chicken dinner is the perfect no-fuss dish for company. Everything can be prepared and assembled a day in advance, so all that’s left to do at dinnertime is pop it in the oven. This pan roasted chicken with olives and Medjool dates are a perfect example of a flavorful and tender chicken dish, and you will love that it’s a one pot meal that’s so easy to make. The roasted chicken is quick enough for a cozy and comforting weeknight meal, but still have enough depth in flavor and are unique enough for a small dinner party or gathering. The combination of tangy and briny green olives with the naturally sweet Medjool dates is just so wonderful and delicious, even my young kids went for seconds!
Serve this roasted chicken recipe with rice, mashed potatoes, scalloped potatoes, and/or a hearty salad.
How to make Roasted Chicken with Dates, Citrus, and Olives
Ingredients
- 1 whole 5-pound chicken cut into 10 pieces
- Coarse salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 1 lemon, quartered
- 1 orange, quartered
- 1/2 cup fresh orange juice
- ¼ cup dry white wine, such as Sauvignon Blanc
- 12 large soft dates, such as medjool or khadrawi, halved and pitted
- 3 sprigs thyme
- 1 cup large green olives, such as Cerignola
Directions
- Preheat oven to 450 degrees. In a large roasting pan, season chicken with salt and pepper; drizzle with oil. Squeeze lemon and orange over chicken, then add fruit to pan. Add wine, orange juice, half of dates, and thyme. Roast 25 minutes.
- Remove pan from oven; rotate chicken pieces if browning unevenly. Add olives and remaining dates. Roast until a thermometer inserted in chicken breast (avoiding bone) registers 160 degrees, about 15 minutes more. Transfer chicken and citrus to a platter.
- Place roasting pan over high heat, mashing some of dates with the back of a wooden spoon, until sauce is reduced and thickened, about 3 minutes.
- Pour over chicken; serve.
