By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
342 cal · 65 min
Roast Chicken with Oranges and Olives
Recipe GLPR1d12726cadd9d7
Succulent bone-in, skin-on chicken pieces roasted with bright citrus, sweet honey, fragrant garlic, and briny green olives in a savory-sweet white wine sauce. The orange slices caramelize as they cook, infusing the dish with natural acidity and subtle sweetness while the olives add a pleasant salty contrast. Perfect for a elegant yet simple dinner that comes together in one pan.
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Ingredients
3 pounds bone-in, skin-on chicken pieces (drumsticks, thighs, and legs)
2 whole oranges, sliced into half-inch circles
1 cup fresh orange juice
2 tablespoons honey
4 cloves garlic cloves, peeled
1½ cups dry white wine
1 cup Castelvetrano olives
Directions
Preheat your oven to 425°F. Pat the chicken pieces dry with paper towels and season generously with salt and pepper on both sides.
Arrange the chicken pieces skin-side up in a large roasting pan, spacing them so they are not crowded. Scatter the peeled garlic cloves around the chicken.
In a small bowl, whisk together the fresh orange juice and honey until well combined. Pour this mixture over the chicken pieces.
Pour the dry white wine around the chicken pieces in the roasting pan.
Arrange the orange slices over and around the chicken pieces. Distribute the Castelvetrano olives throughout the pan.
Roast in the preheated oven for 45 to 50 minutes, until the chicken reaches an internal temperature of 165°F when measured at the thickest part of the thigh without touching bone. The skin should be golden brown and crispy.
Remove the pan from the oven and let the chicken rest for 5 minutes before serving. Spoon the pan juices, roasted orange slices, and olives over the chicken pieces when plating.
Comments
This is a straightforward roast chicken that hits the fundamentals well. Every ingredient is available at any Charlotte grocer—chicken and oranges are year-round staples, olives and wine stock every Harris Teeter and Kroger, and garlic plus honey are household basics. At roughly four dollars per serving once you factor in a whole bird and small amounts of wine and olives, it lands reasonably for a weekend dinner. The stated sixty-five minutes is honest for a four-pound chicken plus resting, though you'll want ten minutes for prep work the recipe doesn't mention. It reheats adequately if you have leftovers, though the skin won't stay crisp, making it better eaten fresh.
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