Honey-Cumin Roasted Chicken with Apricots & Olives

Honey-Cumin Roasted Chicken with Apricots & Olives
Photo by Scott Phillips


  • 1/3 cup sherry vinegar
  • ¼ cup honey
  • 1 Tbs. plus 1 tsp. ground cumin
  • 2 bone-in, skin-on chicken breast halves
  • 4 bone-in, skin-on chicken thighs
  • 24 green and black assorted olives, whole or pitted
  • 5 large cloves garlic, peeled
  • + 5 more ingredients
    • 4 oz. dried apricots (about 16)
    • 1-½ tsp. paprika
    • 1/3 cup fresh orange juice
    • Kosher salt
    • 3 Tbs. olive oil

Wash and dry the chicken pieces thoroughly. Press down on the chicken breasts with the palm of your hand to flatten slightly (allowing rib cartilage to pop away or break in half). With a sharp knife, poke three or four slits in both sides of each piece of chicken to help the marinade penetrate. P...

View full recipe at Fine Cooking


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