Recipe Review – Chicken with Tangerines & Olives

I have a VERY simple recipe for you that is a hybrid between something I saw in a Martha Stewart Everyday Food and Food & Wine magazine.

• 1 package (roughly 8-10) chicken drumsticks
• Kosher salt and freshly ground pepper
• 4 tangerines (3 for dish and 1 for juicing)
• 1 cup green olives
• 1/4 dry white wine
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1/4 chicken broth

Heat oven to 400 degrees.  I lined a baking sheet with foil and a touch of cooking spray.  Arrange chicken on baking sheet and add the wine.  Season with salt & pepper, then add three tangerines (cut into chunks) and olives.  Drizzle the entire pan with the olive oil.  Roast the chicken for 35 to 40 minutes.

Mix the juice of one tangerine with 2 tablespoons of honey.  Brush the chicken with the mixture, add 1/4 cup chicken broth and return it to the oven until the chicken in cooked through.  I also tented the pan with some foil.

Both Martha Stewart’s and the Food and Wine recipes called for a whole chicken.  I opted for the drumsticks because they are just easier with kids.  On a weeknight it just saves me time by not having to cut up the chicken.  I served the dish with red potatoes and broccoli.

Review – so simple to assemble.  It took 10 minutes max.  Very inexpensive and using the foil made clean-up a snap.  I think the clean plates solidify  the two thumbs up.  I gave you a direct link to the Food and Wine recipe but Martha’s is not online.  Her recipe does not have the wine or broth.  I really felt that it needed the extra liquid and I used the sauce to drizzle over the potatoes = delish.

http://www.foodandwine.com/recipes/roast-chicken-with-tangerines