Roasted chicken pieces with apricots, olives, and oranges from All About Roasting: A New Approach to a Classic Art (page 304) by Molly Stevens

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Notes about this recipe

  • redbird on January 16, 2026

    We loved this. I only marinated the chicken for six hours and it still had a lot of flavor. I did broil the chicken for a few minutes at the end to crisp the skin a bit more.

  • TrishaCP on March 23, 2014

    I liked this quite a bit. I had whole chicken legs (drumsticks and thighs) from my meat CSA, so I had to increase my roasting time (about an hour and fifteen minutes), but my chicken came out perfectly cooked with beautiful skin. I had to thaw my chicken, so was only able to marinate it for 2 of the 6 suggested hours. I would not do that again- the flavors need more time to penetrate the chicken, especially the orange. (I think the overnight marinade is the way to go.) The apricots are the best part of the sauce, and I would cut them at least in half to better disperse them in the future. (I would throw in some garlic or shallot next time too.)

  • TrishaCP on March 22, 2014

    Chicken must marinate 6-24 hours before roasting.

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