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Roasted Chicken with Olives and Prunes Recipe

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This recipe for Roasted Chicken with Olives and Prunes is from Family Cookbook 2.0, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 whole chicken (2-3 pounds)
1 tsp sea salt
1 C pitted green olives
1 C pitted prunes
8-10 whole carrots peeled
1 T dried oregano
1 T capers
2 bay leaves
1-2 cloves garlic pressed
¼ C olive oil
¼ C honey
¼ C apple cider vinegar
¼ C water
Directions:
Directions:
1) Wash, peel and cut the ends off 8-10 large carrots. Place them in a row on the bottom of the roasting pan like a raft for the chicken to sit on. If you don’t like cooked carrots, simply omit this step.
2) Rinse the chicken and pat it dry. Place it breast side up on top of the carrots in the roasting pan or a 9-13 baking dish, either one will work. Sprinkle with salt.
3) In a large bowl, combine the olives, prunes, oregano, capers, bay leaves, garlic, olive oil, honey (or agave if you prefer) apple cider vinegar and water.
4) Spread the mixture around the chicken.
5) Bake at 425 º F for 20 minutes. Reduce heat to 375 and continue to roast the chicken until it is cooked through, about 40 minutes. Remove from the oven and serve.
Personal Notes:
Personal Notes:
This is an delicious adaptation on Chicken Marbella which is easy enough to make on a week night. The leftovers make a great lunch.

 

 

 

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