Do you eat as much chicken as we do?  The versatility, the convenience and the price all contribute to the reason it shows up on our plate so often. Diana Henry has by far, the most versatile, interesting and flavorful chicken recipes.  While she has an entire book devoted to the proud bird, titled A Bird in the Hand,  this recipe is from her newest book Simple.   Simple focuses on recipes that include things you typically have in a well stocked pantry.  My large bag of Cara Cara oranges led me to choose this recipe for last nights dinner.  It’s quick and flavorful, and I had all the ingredients on hand.  It’s simple enough for a weeknight meal but fancy enough for a dinner party.

Adapted slightly from Diana Henry’s newest book, Simple

For the chicken – this is best if allowed to marinate overnight

6 whole chicken legs, trimmed of extra skin and fat

1/3 cup chopped oregano leaves

8 cloves of garlic, crushed and chopped

juice of 2 oranges, and thinly sliced rind of 1 orange

2 oranges, thinly sliced

1/3 cup of olive oil

salt and pepper

Finely chop the oregano, garlic and orange rind.  Place it in a large bowl that you will marinate the chicken in.  Add the juice from the orange and the olive oil.  Mix well.  Add the chicken.  Massage the marinade into the chicken, with your hands.  Cover with plastic wrap and chill overnight, or a minimum of 2 hours.

Meanwhile, make the gremolata

1 cup mixed green and black olives, pitted and finely chopped

2 cloves of garlic, finely minced

2 red Fresno chiles, seeded and finely chopped

zest of 1 orange

2 Tablespoons chopped oregano leaves

1/3 cup of olive oil

1 Tablespoon of orange juice

1 Tablespoon of white balsamic vinegar

a squeeze of lemon juice

Chop the olives, garlic, chiles and orange zest together on a cutting board.  Place in a small bowl.  Add the remaining ingredients and mix well.  Set aside to let the flavors infuse.

To prepare the chicken

Heat the oven to 375′.  Remove the chicken from the marinade, shaking off the excess.  Heat a tablespoon of olive oil in an oven proof sauté pan, that will allow the chicken to lay flat in a single layer.  Season the chicken with salt and pepper and brown on both sides.  Finish with the chicken skin side up.  Place in the oven for 20 minutes.  Remove from the oven.  Place the orange slices under and around the chicken.  Return to the oven and roast another 20 minutes, or until chicken reaches 165′ on a thermometer.  Scatter the gremolata on top.  Serve from the sauté pan with couscous or roasted potatoes.

I hope you enjoy this recipe.  Thanks for stopping by.

Have a great evening,

Laura