Go Back
Print
Recipe Image
Smaller
Normal
Larger
Roasted Chicken with Olives and Prunes
Print
Email
Pin Recipe
Ingredients
1
whole chicken,
2-3 pounds
1
teaspoon
celtic sea salt
1
cup
pitted green olives
1
cup
pitted prunes
1
tablespoon
dried oregano
1
tablespoon
capers
2
bay leaves
1
clove
pressed garlic
¼
cup
olive oil
¼
cup
agave nectar
or
honey
¼
cup
apple cider vinegar
¼
cup
water
Instructions
Rinse the chicken and pat dry
Place the chicken breast side up in a
9 x 13 inch baking dish
, then sprinkle with salt
In a
large bowl
, combine the olives, prunes, oregano, capers, bay leaves, garlic, olive oil, agave, apple cider vinegar and water
Spread the contents of the bowl in the dish around the chicken
Bake at 425°F for 20 minutes
Lower heat to 375°F and continue to roast the chicken until it is cooked through, about 40 minutes
Remove from oven and serve
Prep Time
20
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
20
minutes
mins
Cook Mode
Prevent your screen from going dark
Equipment
9 x 13 Inch Baking Dish
Large Bowl
Measuring Utensils
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!