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Chicken with orange, thyme and black olives

by Sarah Randell

Serves: 4

Serve with couscous or rice


  • 4 chicken drumsticks and 4 chicken thighs
  • 1 large orange, cut into 8 segments
  • olive oil
  • 16 black olives in oil, drained and halved
  • For the marinade: finely grated zest and juice of 2 large oranges
  • finely grated zest and juice of 1 lime
  • 2 large cloves garlic, crushed
  • 2 heaped tsp dried oregano
  • leaves from 6 sprigs of thyme
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar


  1. Mix together all the ingredients for the marinade, then tip into a shallow ovenproof dish that’s big enough to hold the chicken pieces in one layer.
  2. Add the chicken drumsticks and thighs to the dish and toss them in the marinade until coated.
  3. Cover the dish with clingfilm and chill for at least 6 hours or overnight, turning the chicken in the marinade now and then if you can.
  4. Take the chicken out of the fridge 30 minutes before cooking. Preheat the oven to 200°C, fan 180°C, gas 6.
  5. Scatter the orange segments around the chicken, season everything and drizzle with a little olive oil.
  6. Bake for 30 minutes or until the chicken is cooked through.
  7. Transfer the chicken and orange segments to another dish using a slotted spoon; keep warm.
  8. Pour the juices into a pan. Spoon off any excess oil floating on top of the juices, then bubble on the hob for a few minutes.
  9. Add the olives to the juices, then pour over the chicken to serve.


To get ahead, marinate the chicken the night before. Bring to room temperature before cooking

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