Categories: chicken

Ingredients

• 1/4 cup fresh orange juice
• 1/4 cup fresh lemon juice
• 3 tablespoons olive oil
• 2 tablespoons honey
• 3/4 teaspoon ground cumin
• 6 garlic cloves, coarsely chopped
• 4 chicken leg quarters, skinned
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 16 pimiento-stuffed green olives, halved
• 1 lemon, thinly sliced
• 1/4 cup fresh flat-leaf parsley leaves

Directions

1. Preheat oven to 400°.

2. Combine first 7 ingredients; marinate at room temperature 30 minutes.

3. Pour marinade into a 13 × 9-inch baking dish. Heat a large skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Arrange chicken in dish; sprinkle with salt and pepper. Top with olives and lemon slices. Bake at 400° for 40 minutes or until a thermometer registers 165°.

4. Remove chicken from dish; keep warm. Strain sauce over a saucepan, reserving solids. Bring sauce to a boil; cook 3 minutes or until slightly thick. Stir in olives and garlic; serve with chicken and lemons. Top with parsley.

5. Wine note: Finding an inexpensive wine that’s complex enough to shine with a briny dish like this is a wine lover’s coup. Discover Barefoot Wine’s California Pinot Grigio ($6). With green apple, lemon, and jasmine opening to apricot and orange zest, it’s a little sweet and briny like the chicken—and tastes like it costs way more than it does.

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