Description
A timeless classic featuring tender bone in chicken marinated with prunes, green olives, capers, garlic, and oregano, then roasted until golden and caramelized in a sweet and tangy sauce.
Ingredients
Scale
- 4 pounds bone in chicken pieces, skin on
- 1 cup prunes, pitted
- 1 cup green olives, pitted
- 1/2 cup capers, drained
- 6 garlic cloves, minced
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 1/2 cup brown sugar
- 2 teaspoons dried oregano
- 2 whole bay leaves
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large mixing bowl, combine olive oil, red wine vinegar, minced garlic, dried oregano, salt, black pepper, and bay leaves.
- Add the chicken pieces, prunes, green olives, and capers to the bowl and toss until everything is evenly coated in the marinade.
- Cover and refrigerate for at least 4 hours or overnight for best flavor.
- Preheat the oven to 375 degrees Fahrenheit.
- Transfer the chicken mixture to a large baking dish, arranging the chicken skin side up and distributing the prunes and olives evenly.
- Spoon some of the marinade over the chicken and sprinkle brown sugar evenly over the top.
- Bake uncovered for 50 to 60 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit and the skin is golden and caramelized.
- Let the chicken rest for 10 minutes, garnish with chopped fresh parsley, and serve with pan juices spooned over the top.
Notes
- Marinating overnight deepens the flavor significantly.
- Arrange chicken in a single layer to ensure proper caramelization.
- Baste lightly with pan juices during cooking for extra flavor.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 14g
- Sodium: 880mg
- Fat: 40g
- Saturated Fat: 8g
- Unsaturated Fat: 29g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 48g
- Cholesterol: 155mg