Pan Chicken with Blood Orange

This is my go-to dish if I need to whip up lunch on the weekend in a hurry. I love how the briny olives and sweetness of the blood orange marries with the crispy, savory chicken. I recommend serving it with a simple salad and a baguette.

— Tessa


— 4 bone-in chicken thighs
— 2 chicken legs
— 2 small blood oranges, sliced
— 2 clementines
— 1/2 cup white wine
— Green olives or caperberries
— Olive oil
— Salt and pepper


Preheat oven to 350 degrees. In a large cast iron pan add olive oil and sear chicken thighs and legs skin side down until crispy. Once golden brown, flip and continue to cook on high heat for another few minutes. Add juice of 2 clementines, white wine and a splash of olive brine, then season with salt. Lower heat to medium and nestle green olives or caperberries and sliced blood orange into the pan between the chicken. Place the pan into the oven and roast for 35-45 minutes until chicken is cooked through. Salt and pepper to taste.