Fennel and Olive Roasted Chicken with Dates and Clementines

Inspired by the olive factories of Southern Spain, chef Olivia Hayo created this recipe using local California olives, dates, and clementines.

By / Photography By Olivia Hayo | March 18, 2018

Ingredients

  • 2 pounds chicken pieces
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoon ground fennel seed
  • 18 large green olives
  • 5 clementines, skin on, cut into 1/4 inch rounds
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup olive brine
  • 10 Mejool dates, pits removed
  • 1/4 cup almonds, toasted and chopped (for garnish)
  • 1/4 cup chives, thinly sliced (for garnish)

Instructions

Preheat oven to 325 F.

In a large roasting pan arrange chicken in single layer and season with salt, pepper and fennel seed. Add olives and clementines to the roasted pan, arranged around and under chicken.

Pour olive oil first over chicken, coating completely, and then drizzle remaining oil and olive brine over olives and clementines.

Place pan on center oven rack and roast for two hours total. After the first hour, add dates to to the roasting pan.

Serve topped with chopped almonds and chives.

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Ingredients

  • 2 pounds chicken pieces
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoon ground fennel seed
  • 18 large green olives
  • 5 clementines, skin on, cut into 1/4 inch rounds
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup olive brine
  • 10 Mejool dates, pits removed
  • 1/4 cup almonds, toasted and chopped (for garnish)
  • 1/4 cup chives, thinly sliced (for garnish)
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