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1 chicken, cut into 8 pieces
the juice of 3 oranges
a few sprigs of rosemary
4 ounces of black olives, about 1/2 a cup
around 1/2 cup of extra virgin olive oil, separated
salt and pepper to taste
Create a marinade with the juice of two of the oranges, 1/4 cup of extra virgin olive oil, a pinch of salt and a bit of pepper. Marinate the chicken in the mix for at least 4 hours.
After the marinating time has passed preheat the oven to 350°F. Drizzle the rest of the olive oil in a rimmed baking dish (likely less than 1/4 of a cup, you really just want to wet the baking dish so that the chicken doesn’t stick) and place the chicken in the dish, without overlapping the pieces.
Pour the marinade over the chicken adding the juice of the third orange to the mixture. Place a sprig of rosemary on each piece of chicken and spread the olives throughout the pan. Bake in the oven for around 40 minutes, turning the pan frequently to make sure that the meat cooks evenly.
When all the pieces are done and are golden remove from the oven and let the chicken sit for a minute before serving. Serve with cooking juices drizzled on top.
- Focaccia al Formaggio
- Acciughe al Finocchio