When you search for “Mediterranean diet,” this dish should pop up. Not only is this recipe healthy, it is delicious. Credit When you search for “Mediterranean diet,” this dish should pop up. Not only is this recipe healthy, it is delicious. Credit Martha Stewart’s Living, February 2015, for this gem. The link is here. We have included the ingredients and directions below for anyone unable to find that site. Rather than cut up a chicken, we use chicken thighs. We also made our dish with Castelvetrano, not Cerignola, olives. To continue with the Mediterranean theme, we served the dish over couscous.
1 whole chicken (about 5 pounds), cut into 10 pieces
Coarse salt and freshly ground pepper
3 Tbsp extra-virgin olive oil
1 lemon, quartered
1 orange, quartered, plus 1/2 cup fresh juice (from 2-3 oranges)
1/4 cup dry white wine, such as Sauvignon Blanc
12 large soft dates, such as medjool or khadrawi, halves and pitted
3 sprigs thyme
1 cup large green olives, such as Cerignola
Preheat oven to 450º F. 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 160º F, 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.
Serves 4. Prep Time: 25 minutes. Total Time: 1 hour.