Description
A classic, savory-sweet Mediterranean-inspired dish featuring tender chicken thighs baked with prunes, olives, capers, and herbs in a rich, tangy marinade.
Ingredients
Scale
- 8 bone-in, skin-on chicken thighs (3–4 pounds)
- 1 cup prunes, pitted
- 1 cup green olives, pitted (such as Castelvetrano or Manzanilla)
- 6 garlic cloves, minced
- 2 tablespoons dried oregano
- 2 bay leaves
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 1/4 cup brown sugar
- 2 tablespoons capers, drained
- 1/4 cup fresh parsley, chopped
- 1 tablespoon salt
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- In a large bowl, combine garlic, oregano, vinegar, olive oil, prunes, olives, capers, bay leaves, and salt.
- Add chicken thighs and coat well in marinade. Cover and refrigerate overnight or at least 12 hours.
- Transfer chicken and marinade to the baking dish, skin-side up. Spread prunes, olives, and capers evenly around.
- Sprinkle brown sugar over the chicken and bake uncovered for 50–60 minutes, basting with pan juices every 15–20 minutes.
- Remove from oven, spoon pan juices over the chicken, and let rest 5 minutes.
- Garnish with chopped parsley and serve hot.
Notes
- Marinate overnight for deep, complex flavor.
- Don’t overcrowd the dish — space helps crisp the skin.
- Baste regularly while baking to keep the chicken moist and glossy.
- Great for meal prep and leftovers taste even better.