summer citrus chicken

this recipe started with a trip to the greenpoint farmers market and a flip through my martha stewart recipe app.  i picked up some fresh scallions, thyme and then hit my local grocer for the rest.  the prep for this dish is super easy and cook time is relatively fast as well~



prep time: 10 mins
cook time: 40 mins
ingredients:

• 4-4/12 lb whole chicken
• 2 bunches scallions, sliced in half
• 2 oranges, juiced (about 2 cups of juice)
• 6 orange zest peels (remove as much pith as you can)
• 6 sprigs thyme
• 1/2 cup green olives, sliced in half
• cooking oil
• salt & pepper to taste
• chicken broth

preheat oven to 375 degrees. cut your chicken into six pieces, leaving the bones in and skin on.  salt the chicken generously and set aside.  as always, wash your hands, cutting board and countertop once you're done to avoid contamination. 


next, swirl about 2 tablespoons of cooking oil in a cast iron skillet or dutch oven to coat the bottom. temperature should be set to medium high.  once your oil is hot, place chicken in skillet, skin side down until it is nicely browned, about 5 mins.  after you get a good crisp, pull the skillet off the heat, flip the chicken and add the rest of the ingredients to the pan. the orange juice should cover about half of the chicken.  if you need more liquid, just add a little chicken stock.  finally, place in the oven and cook for about 30 minutes until chicken pieces are done. if you're weary whether the chicken is done or not, insert a temperature gauge into the thickest part of the breast or thigh. temp should reach 165 and juices should run clear.