Recipe courtesy of Ten by Sheila Lukins
There is something about a glistening orange chicken that has universal appeal. The salty olives balance the sweetness, and the oven-roasted tomatoes inject a little sophistication into this easy-to-prepare party dish.
For the oven-roasted tomatoes:
- 8 ripe plum tomatoes, halved lengthwise
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons sugar
- Freshly ground black pepper, to taste
For the chicken:
- 2 chickens (each 3 1/2 pounds), each quartered
- Salt and freshly ground black pepper, to taste
- 1 cup bitter orange marmalade
- 1/4 cup finely minced fresh ginger
- Finely grated zest and juice of 2 oranges
- 1/2 cup pitted green Spanish olives
- 1/2 cup chicken broth, preferably homemade
- 2 tablespoons chopped fresh mint leaves, for garnish
- One day ahead, prepare the oven-roasted Tomatoes: Preheat the oven to 375°F.
- Place the tomatoes, cut side up, on a baking sheet. Drizzle them with the olive oil and sprinkle with the sugar and pepper. Bake for 1 1/2 hours. Cool to room temperature. Refrigerate, covered, until ready to use. They will keep up to 2 days.
- When you are ready to prepare the chicken, preheat the oven to 350°F.
- Rinse the chicken well, removing any excess fat, and pat it dry. Place the chicken, skin side up, in a large roasting pan. Do not crowd it-use two pans if necessary. Season well with salt and pepper. Tuck the oven-roasted tomatoes among the chicken pieces.
- Spread the marmalade over the chicken. Sprinkle with the ginger and the orange zest. Scatter the olives over the chicken, and pour the orange juice and chicken broth into the pan. Bake until the chicken is golden brown and the juices run clear when the thickest part of the chicken is pricked with the tip of a small knife, about 1 1/4 hours.
- Using a slotted spoon, transfer the chicken, tomatoes and olives to a platter. Moisten the chicken with some of the pan juices, and sprinkle the chopped mint over it. Pass the remaining pan juices in a warmed sauce boat.