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Roasted Chicken Thighs with Oranges and Olives

Roasted Chicken Thighs with Oranges and Olives
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Roasted Chicken Thighs with Oranges and Olives is a vibrant Mediterranean-inspired dish that perfectly balances juicy, tender chicken with the bright zestiness of fresh oranges and the salty, briny bite of olives. This one-pan recipe is simple to prepare, uses everyday ingredients, and results in crispy-skinned chicken infused with rich citrus and herb flavors, making it ideal for both weeknight dinners and special occasions.

Ingredients

Scale

Chicken

  • 4–6 bone-in, skin-on chicken thighs
  • Salt, to taste
  • Black pepper, to taste
  • 2 tbsp olive oil, plus extra for drizzling

Fruits and Vegetables

  • 2 medium fresh oranges, thinly sliced and seeds removed
  • 1/2 cup Kalamata or green olives, pitted and halved if necessary
  • 4–6 whole garlic cloves, peeled

Herbs and Seasonings

  • 2 tbsp fresh rosemary or thyme, chopped
  • Optional: red pepper flakes, to taste

Instructions

  1. Prepare the Chicken: Pat the chicken thighs dry with paper towels to ensure crispy skin. Season generously with salt, pepper, and drizzle with olive oil. Let the chicken rest while prepping other ingredients.
  2. Slice the Oranges and Prep the Olives: Thinly slice fresh oranges, removing any seeds. Pit and halve the olives if needed to release their flavors evenly during roasting.
  3. Arrange Everything in the Pan: Place chicken thighs skin-side up in a single layer on a roasting pan or oven-safe skillet. Scatter orange slices, olives, and whole garlic cloves around the chicken. Drizzle a bit more olive oil over everything and sprinkle with fresh herbs.
  4. Roast Until Golden: Roast in a preheated oven at 400°F (200°C) for 35-45 minutes or until the chicken skin is golden and crispy and the internal temperature reaches 165°F (74°C). The oranges will caramelize slightly, releasing sweet juices.
  5. Rest and Serve: Allow the chicken to rest for a few minutes after roasting so the juices redistribute. Serve warm, spooning the roasted oranges and olives over the chicken for a flavorful bite.

Notes

  • Dry the Skin Thoroughly: Moisture prevents crisping; the drier the skin, the better the crisp.
  • Use Bone-In, Skin-On Chicken: Retains moisture and delivers richer flavor than boneless cuts.
  • Don’t Overcrowd the Pan: Ensure each piece of chicken has space to roast evenly instead of steaming.
  • Let the Chicken Rest: Resting keeps the meat juicy and tender.
  • Choose Ripe Oranges: Adds natural sweetness to balance saltiness of olives.
  • Add Fresh Herbs Last: Sprinkle herbs right before serving to preserve aroma.
  • Use a Meat Thermometer: Check for an internal temperature of 165°F (74°C) to ensure perfectly cooked chicken.

Nutrition

Keywords: roasted chicken thighs, oranges, olives, Mediterranean, citrus chicken, one-pan meal, gluten free, easy dinner, crispy chicken

Find it online: https://marybaking.com/roasted-chicken-thighs-with-oranges-and-olives/