Recipes Ingredients Meat & Poultry Chicken Roasted Chicken with Dates, Citrus, and Olives 3.9 (38) 3 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 29, 2021 Rate PRINT Share Prep Time: 25 mins Total Time: 1 hr Servings: 6 Be sure to squeeze the juice of the roasted citrus over the final dish before serving for just the right balance of sweet and tart. Ingredients 1 whole chicken (about 5 pounds), cut into 10 pieces ( watch video) Coarse salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 1 lemon, quartered 1 orange, quartered, plus ½ cup fresh juice (from 2 to 3 oranges) ¼ cup dry white wine, such as Sauvignon Blanc 12 large soft dates, such as medjool or khadrawi, halved and pitted 3 sprigs thyme 1 cup large green olives, such as Cerignola Directions Preheat oven to 450 degrees. In a large roasting pan, season chicken with salt and pepper; drizzle with oil. Squeeze lemon and orange over chicken, then add fruit to pan. Add wine, orange juice, half of dates, and thyme. Roast 25 minutes. Remove pan from oven; rotate chicken pieces if browning unevenly. Add olives and remaining dates. Roast until a thermometer inserted in chicken breast (avoiding bone) registers 160 degrees, about 15 minutes more. Transfer chicken and citrus to a platter. Place roasting pan over high heat, mashing some of dates with the back of a wooden spoon, until sauce is reduced and thickened, about 3 minutes. Pour over chicken; serve. Marcus Nilsson Originally appeared: Martha Stewart Living, February 2015 Rate It PRINT