This was a sunny dish to brighten up a gloomy winter day. Even if it didn’t feel like I was in Tuscany, it at least smelled like I was. It was also so easy to put together that I made it while I was sick and had a fever (for some reason, even if I’m sick everyone else still wants to eat. ???)
I was kind of surprised that there wasn’t any garlic in the recipe, so I added a few cloves of crushed garlic to the roasting pan, because everything’s better with garlic. I served this up with some brown rice and fresh salad greens.
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Source: Everyday Food
- 1 whole organic chicken, cut into pieces
- salt and pepper
- 3 tangerines, unpeeled, quartered
- 2 Tbs tangerine juice
- 2⁄3 cup pitted green olives 4 oz
- 4 large garlic cloves, crushed
- 2 Tbs honey