Serrano Honey Chicken with Apricots and Olives

• 1/4 cup J. Olive Co. Serrano Honey Vinegar


• 2 Tbsp J. Olive Co. Chipotle Olive Oil


• 1 1/2 tspn dried oregano


• 4-5 cloves fresh garlic - whole but slightly crushed


• 1 tsp paprika, sweet hot or smokey


• 1 tsp organic orange peal granules or zest


• 1 tsp kosher salt


• freshly ground pepper - few grinds to liking


• 1/2 cup olives, a mix of green and black


• 1 3 1/2 to 4-pound chicken, cut into pieces Or 2 3/4 LB skin-on, bone-in chicken thighs and drumsticks


• 1/2 cup dried apricots - about 12

Directions:

1. 
   
   
   
   In a small bowl, whisk together the Serrano honey vinegar, olive oil, oregano, paprika, orange granules (or use fresh orange zest), salt and a few grinds of fresh pepper.
   
   


2. 
   
   
   
   In a large stainless or glass bowl, combine the chicken pieces, olives, fresh garlic and apricots.  Pour the marinade over the chicken and toss to coat all ingredients.  Cover with plastic wrap and refrigerate for 6 to 24 hours - turning once or twice during this time to insure an even marinade.
   
   


3. 
   
   
   
   With oven rack centered, preheat the oven to 375 degrees - or 350 degrees for a convection.  Pull your marinading chicken from the fridge and allow it to sit at room temperature while the oven preheats.  Line a sheet pan with parchment paper (easier cleanup!) and place the chicken and other marinading ingredients on the sheet - tuck the apricots and olives under pieces of chicken to prevent direct heat.  Don't obsess over this, you just don't want them to scorch.
   
   


4. 
   
   
   
   Roast chicken, turning the pieces after about 20 minutes (tucking fruit under too) until golden brown - about 40-45 minutes.  Instant read thermometer should read 170 degrees in thickest part of a breast or 180 in a thigh.  Remove smaller pieces that may be cooked sooner and tent  under foil.
   
   


5. 
   
   
   
   Transfer the chicken pieces to a serving platter and scatter with the apricots, garlic and olives.  Pour the pan juices over the pieces and serve.  As noted above:  with potatoes roasted in same pan or over a side of rice.
   
   NOTE:  I throw on some 1 1/2 inch cubed yukon gold potatoes on the same pan and roast them unless I want to make rice as a side dish.
   
   Recipe and image courtesy of Cultivated Tree