Mandarin Orange Chicken Roast with Green Olives
Serves 1
Directions
- 1Pat the chicken dry with paper towels.
- 2Remove any leftover feathers from the chicken by pulling them out. For small, fussy feathers, use a blow torch to burn them off.
- 3Using sharp kitchen scissors, cut through the spine of the chicken and remove it. The spine can be saved for chicken stock.
- 4Find the breastbone in the middle of the chicken and press down firmly to flatten the chicken.
- 5Prepare the spice mixture by combining sumac, salt, pepper, and a little sugar in a small bowl.
- 6Rub the spice mixture all over the chicken, making sure to really get it in there.
- 7Arrange a layer of mandarin orange slices at the bottom of a roasting pan.
- 8Add yellow onion wedges on top of the mandarin oranges.
- 9Place a few tarragon sprigs among the onions and oranges.
- 10Add garlic cloves and some red Fresno peppers (optional) to the pan.
- 11Add green olives to the roasting pan.
- 12Prepare the liquid by juicing fresh mandarin oranges and a couple of lemons into a measuring cup.
- 13Add a little bit of sugar and grate some ginger into the juice mixture.
- 14Add a pinch of salt to the liquid mixture.
- 15Pour the liquid mixture over the produce in the roasting pan.
- 16Drizzle some olive oil over the produce.
- 17Place the seasoned chicken on top of all the produce in the roasting pan.
- 18Drizzle more olive oil over the chicken.
- 19Cover the roasting pan with foil to allow everything to steam.
- 20Roast in the oven. After steaming, remove the foil and crisp up the skin until it's golden.
Ingredients
- 1 chicken
- 1 layer mandarin oranges
- 1 wedges yellow onion
- 1 few tarragon sprigs
- 1 cloves garlic cloves
- 1 red Fresno peppers
- 1 green olives
- 1 fresh mandarin orange juice
- 2 couple lemon
- 1 a little bit sugar
- 1 ginger
- 1 pinch salt
- 1 some olive oil
- 1 sumac
- 1 pepper
Equipment
roasting panblow torchkitchen scissorsbowlmeasuring cup
Tips
- For the chicken, a 4 to 5 pounder works well.
- If you see any leftover feathers, pull them out. If they are small or fussy, get a blow torch and burn them off.
- Tarragon sprigs are a savory herb that works well with chicken. Fresh thyme would be a great substitute.
- The red Fresno peppers are optional; they bring a subtle kick.
- Cover with foil to get everything nice and steamy, then remove the foil and crisp up the skin until it's nice and golden.
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