Ingredients
- 4 pounds chicken pieces (bone-in thighs and drumsticks recommended)
- 1 head garlic, cloves peeled and minced
- ¼ cup dried oregano
- Kosher salt and freshly ground black pepper, to taste
- ½ cup red vinegar
- ½ cup extra-virgin olive oil
- 1 cup pitted prunes
- ½ cup Spanish green olives (with pimentos, if desired)
- ½ cup capers with a bit of juice
- 3 bay leaves
- ½ cup brown sugar
- 1 cup chicken broth
- ¼ cup fresh parsley, chopped (for garnish)
Instructions
- In a large bowl or zip-top bag, combine garlic, oregano, salt, pepper, red vinegar, olive oil, prunes, olives, capers, and bay leaves.
- Add the chicken pieces, turn to coat, cover, and refrigerate for at least 6 hours or overnight, turning occasionally.
- Preheat oven to 350°F (175°C). Arrange chicken in a single layer in a large roasting pan.
- Pour the marinade evenly over the chicken. Sprinkle brown sugar over the top, then pour chicken broth around (not over) the chicken.
- Roast for 50–60 minutes, basting occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F.
- Transfer chicken to a serving platter. Spoon prunes, olives, and capers on top, and drizzle with pan juices.
- Garnish with chopped parsley and serve hot with crusty bread, couscous, or rice.
Notes
- Marinate the chicken overnight for deeper flavor.
- Use bone-in, skin-on pieces for juicier meat and a richer sauce.
- Leftovers taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 12g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 105mg
