Chicken with Oranges and Herbs
Rinse the chicken, pat dry and separate pieces with poultry scissors or a sharp knife. Separate breast, wings, thighs and drumsticks and place in a roasting pan. For the marinade, rinse the orange in hot water, wipe dry and remove the zest in fine strips. Squeeze the orange. Peel and chop the garlic. Rinse parsley, shake dry and coarsely chop. Mix the orange juice with the orange peel, garlic, parsley, soy sauce, lemon juice and olive oil. Season the marinade with pepper, pour over the chicken pieces and let sit at least 1 hour.
Preheat the oven to 200°C (approximately 400°F). Rinse all of the tomatoes. Cut the cherry tomatoes crosswise. Halve the large tomatoes, remove seeds and cut into cubes. Roast the chicken pieces in a hot oven until golden brown, 50-60 minutes, basting often with the pan juices. Lightly salt the cherry tomatoes 10 minutes before end of cooking time and add to chicken along with olives. Arrange chicken with cherry tomatoes on a serving dish. Top with herbs, oranges and pan juices and sprinkle with the cubed tomatoes. Serve with taco shells as desired.