Succulent Poulet Rôti à l’Orange et aux Olives Noires recipe
This recipe for roast chicken with orange and black olives is so easy to make and really gives a different spin on the classic roast chicken.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tasteoffrancemag.com.
Ingredients
- 1 organic medium-size orange
- 4 tbsps (60ml) extra virgin olive oil
- 4 large cloves garlic, peeled and minced
- 2 tbsps fresh tarragon leaves
- 12 leaves flat-leaf parsley
- 2 teaspoons herbes de Provence
- 4 tbsps (80g) orange marmalade
- 18 oil-cured black olives, pitted, divided
- 1 (5-6 pound / 2.3-2.5kg) free-range roasting chicken
- 1 cup (240 ml) chicken stock
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