Roasted chicken with dates, citrus, and olives from Martha Stewart Living Magazine, February 2015 (page 117) by Kevin West

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Notes about this recipe

  • ALawson25 on September 19, 2021

    Served with asparagus and sautéed potatoes, which went nicely. Used two chicken legs and halved the rest of the ingredients to serve 2, which was plenty. Quite similar to marbella chicken and the Ottolenghi version with capers and olives.

  • TLouise on January 25, 2021

    Very nice and so easy I will definitely make this again.

  • Londonyankee on October 14, 2018

    Easy to make and great for dinner parties. Serve with couscous.

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