1 chicken cut into pieces minus wings

coarse salt

1 tablespoon olive oil

2 bunches of scallions, halved crosswise

¾ cup halved, pitted green olives

6 strips of orange zest, plus ½ cup fresh orange juice (from 1 orange)

 

Preheat oven to 350 degrees. Heat a large cast-iron skillet or Dutch oven over medium-high until hot but not smoking, about 1 minute. Season chicken with salt. Swirl oil in skillet. Working in batches if needed, add chicken, skin side down, and brown on one side, about 7 minutes. Turn chicken, skin side up, and add scallions, olives, and orange zest and juice to skillet. Transfer to oven, cover and cook until chicken is cooked through (about 60 minutes)