Diana Henry's orange and oregano roast chicken with olive and feta relish

Name: Roast chicken recipe with orange and oregano and olive and feta relish
Yield: Serves 6
Ingredients: 12 chicken thighs, skin on and bone in; 4 sprigs fresh oregano; 8 cloves garlic, crushed; Juice of 2 oranges and finely grated zest of 1 orange; 8 tablespoons extra-virgin olive oil; 2 small-medium oranges, preferably thin skinned; 2 teaspoons granulated sugar; 200g green and black olives; Finely grated zest of 1 orange; 1 tablespoon white balsamic vinegar; 5 tablespoons extra-virgin olive oil; 1 tablespoon orange juice; 2 cloves garlic, sliced wafer thin; 2 red chillis, halved, deseeded and very finely sliced; Leaves from 2 sprigs oregano, roughly chopped; 200g barrel-aged feta, broken into pieces; Watercress salad and little potatoes roasted in olive oil

Diana Henry's recipe for orange-and-oregano roast chicken with olive and feta relish. A simple and sophisticated one pot dish.

By Diana Henry

18 January 2022

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To drink: Albariño is often drunk with seafood, but it works well here with the orange, olives and chilli: Martín Códax Albariño Rías Baixas 2013, £12.89, Majestic. Wine details correct at original magazine publication date.

From the March 2015 issue of House & Garden. Recipe by Diana Henry; photograph by William Lingwood; food preparation and styling by Jack Sargeson; table styling by Alexander Breeze; wine recommendations by Joanna Simon.

Recipe notes