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Ingredients
US|METRIC
4 SERVINGS
- 1 yellow onion (large, or 2 small, peeled and cut into 1/2-inch thick wedges)
- 1 whole chicken (cut up into parts, bone-in and skin-on)
- 1 Orange (sliced 1/2-inch thick)
- 4 Tbsp. extra virgin olive oil
- kosher salt (I like Diamond Crystal)
- ground black pepper
- 1/2 cup pitted Castelvetrano olives
- 4 Tbsp. olive juice (/brine)
- 1 Tbsp. fresh thyme leaves
- 2 Tbsp. fresh tarragon (chopped, can substitute parsley, if you like)
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