Description
Tender roasted chicken marinated with prunes, green olives, garlic, and a sweet tangy glaze, baked until golden and served with rich pan juices for a bold sweet and savory classic.
Ingredients
Scale
- 1.5 kg bone-in chicken pieces (thighs and drumsticks)
- 1 cup (150 g) prunes
- 1 cup (150 g) green olives, pitted
- 6 garlic cloves, peeled and lightly crushed
- ¼ cup (60 ml) olive oil
- ¼ cup (60 ml) red wine vinegar
- 2 tablespoons brown sugar
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped
- 1½ teaspoons salt
- 1 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 190°C.
- In a large mixing bowl, whisk together olive oil, red wine vinegar, brown sugar, dried oregano, salt, and black pepper.
- Add the chicken pieces, prunes, green olives, and garlic cloves. Toss thoroughly to coat everything evenly.
- Cover and marinate in the refrigerator for at least 4 hours or overnight for deeper flavor.
- Transfer the chicken and marinade into a large baking dish, arranging the chicken skin side up and distributing prunes and olives evenly around it.
- Bake for 50 to 60 minutes until the chicken reaches an internal temperature of 75°C and the skin is golden and caramelized. Spoon pan juices over the chicken halfway through cooking.
- Remove from the oven and let rest for 10 minutes.
- Sprinkle with freshly chopped parsley before serving and spoon extra pan sauce over each portion.
Notes
- Marinating overnight enhances the sweet and savory depth.
- If the skin needs more browning, broil for 2 to 3 minutes at the end.
- Serve with rice or crusty bread to soak up the pan juices.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 portion with sauce
- Calories: 520
- Sugar: 12 g
- Sodium: 780 mg
- Fat: 32 g
- Saturated Fat: 7 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 165 mg