from Martha Stewart
1 whole chicken (about 5 pounds), cut into 10 pieces
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 lemon, quartered
1 orange, quartered, plus 1/2 cup fresh juice (from 2 to 3 oranges)
1/4 cup dry white wine, such as Sauvignon Blanc
12 large soft dates, such as medjool or khadrawi, halved and pitted
3 sprigs thyme
1 cup large green olives, such as Cerignola
Preheat oven to 450 degrees. In a large roasting pan, season chicken with salt and pepper; drizzle with oil. Squeeze lemon and orange over chicken, then add fruit to pan. Add wine, orange juice, half of dates, and thyme. Roast 25 minutes.
Remove pan from oven; rotate chicken pieces if browning unevenly. Add olives and remaining dates. Roast until a thermometer inserted in chicken breast (avoiding bone) registers 160 degrees, about 15 minutes more.
Transfer chicken and citrus to a platter.
Place roasting pan over high heat, mashing some of dates with the back of a wooden spoon, until sauce is reduced and thickened, about 3 minutes. Pour over chicken; serve.
Be sure to squeeze the juice of the roasted citrus over the final dish before serving for just the right balance of sweet and tart.