BLOOD ORANGE SHEET PAN CHICKEN

Ingredients

ACTIVE 15 MIN. TOTAL 55 MIN. SERVES 4

¼ cup olive oil

4 cloves garlic, finely chopped

2 tsp grated blood orange zest

¼ cup blood orange juice

1 Tbsp fresh oregano leaves

Kosher salt and pepper

1 4-lb chicken, cut into pieces and breasts halved

1 blood orange, cut into ¼-in.-thick slices

4 oregano sprigs

⅓ cup pitted kalamata olives, halved

Directions

1. In a large bowl, whisk together oil, garlic, blood orange zest and juice, oregano, 1½ tsp salt, and 1 tsp pepper. Add chicken pieces and toss to coat. Let marinate up to 4 hr. in refrigerator.

2. Heat oven to 425°F. Arrange 5 orange slices on a large rimmed baking sheet. Place chicken on top of orange slices, spaced out. Spoon remaining marinade all over chicken, tuck remaining orange slices and oregano sprigs amid chicken, and roast 20 min.

3. Scatter olives over chicken, rotate pan, and roast until chicken register 165°F on an instant-read thermometer, 10 to 15 min.

Notes

PER SERVING About 629 cal, 42 g fat (9.5 g sat), 166 mg chol, 1,036 mg sodium, 8 g carb, 1 g fiber, 4.5 g sugar (0 g added sugar), 52 g pro