Mandarin Orange Chicken Roast with Green Olives

Serves 1
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Directions

  1. 1Pat the chicken dry with paper towels.
  2. 2Remove any leftover feathers from the chicken by pulling them out. For small, fussy feathers, use a blow torch to burn them off.
  3. 3Using sharp kitchen scissors, cut through the spine of the chicken and remove it. The spine can be saved for chicken stock.
  4. 4Find the breastbone in the middle of the chicken and press down firmly to flatten the chicken.
  5. 5Prepare the spice mixture by combining sumac, salt, pepper, and a little sugar in a small bowl.
  6. 6Rub the spice mixture all over the chicken, making sure to really get it in there.
  7. 7Arrange a layer of mandarin orange slices at the bottom of a roasting pan.
  8. 8Add yellow onion wedges on top of the mandarin oranges.
  9. 9Place a few tarragon sprigs among the onions and oranges.
  10. 10Add garlic cloves and some red Fresno peppers (optional) to the pan.
  11. 11Add green olives to the roasting pan.
  12. 12Prepare the liquid by juicing fresh mandarin oranges and a couple of lemons into a measuring cup.
  13. 13Add a little bit of sugar and grate some ginger into the juice mixture.
  14. 14Add a pinch of salt to the liquid mixture.
  15. 15Pour the liquid mixture over the produce in the roasting pan.
  16. 16Drizzle some olive oil over the produce.
  17. 17Place the seasoned chicken on top of all the produce in the roasting pan.
  18. 18Drizzle more olive oil over the chicken.
  19. 19Cover the roasting pan with foil to allow everything to steam.
  20. 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.