Orange-oregano roast chicken, olive gremolata from Simple: Effortless Food, Big Flavours (page 219) by Diana Henry

  • garlic
  • black olives
  • Show all ingredients...

  • EYB Comments

    Allow to marinate for a few hours or overnight if possible.

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Notes about this recipe

  • Eat Your Books

    Allow to marinate for a few hours or overnight if possible.

  • brooke_3jatay on May 27, 2026

    Something about it just didn’t work. The olives and orange, it was bitter.

  • ChelseaP on June 06, 2021

    Love this dish! It's in regular rotation. I often make it when guests come for dinner because everyone loves it. Fantastic recipe.

  • Foodycat on October 12, 2020

    Like TrishCP I didn't do the browning step. I used chicken drumsticks and when I was ready to cook I lifted them out of the marinade, spread a layer of cubed butternut squash and sweet potato and put the drumsticks back on top of that. I gave it 45 minutes in the oven, to compensate for not having browned the chicken, and it was perfectly cooked. The gremolata was delicious, although I only used black olives because I had a jar I wanted to use up.

  • TrishaCP on April 26, 2018

    We really loved this dish as well. I find that I don't always taste the orange when using it in recipes like this, but in this one I certainly did, and it was great with the olives. (I marinated overnight.) I used boneless skinless thighs since it was all I had on hand, and found they needed the same baking time. (I didn't do the browning step.) I also only had frozen red chiles, so just added it to the pan with the chicken and oranges rather than including in the gremolata.

  • L.Nightshade on January 13, 2018

    Mr. Nightshade made this for dinner last night, and claims he followed the recipe (which is very unusual for him). The only deviation he noted was that he subbed a breast, cut in half, for my serving (as I’m a white meat gal) and shortened the cooking time for that one piece. He’s more of a big-swipes-with-a-cleaver guy, not so much a fine-slice-and-dice guy, so the orange slices were a little thick, and the gremolata was not finely chopped, but all the flavors were still there. I thought this was wonderful! I cut up my orange slice so I could get a taste of orange, olive, and chicken all on one forkful for each bite. The sweetness of the pulp, the bitterness of the peel, the saltiness of the olives, all worked so well together.

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