Roasted Chicken with Olives and Prunes

Are you spending too much time on the computer?  That’s a question I’ve been asking myself a lot lately.  After reading this article in The Atlantic and finding out about this new site that calculates the amount of time spent on twitter, I’ve really been pondering this matter.

I haven’t been pondering it too much though.  Instead, last weekend, I took a break and left my computer off for 48 hours.  Wow, I did have quite a surprise on Monday morning, (an inbox full to the brim) however it was well worth it.  I felt much more engaged with my family and my surroundings by unplugging myself from the virtual world.  Sometimes you just need to live a little!  In the real world.  Not facebook, twitter or blogs.

I know this is blogging heresy, however, I just couldn’t resist entertaining this discussion.  While I love all of the communication possibilities that our computers and the internet afford and have made wonderful connections with so many readers right here, I do find myself wondering if I’m getting “addicted” to the computer at the expense of my connection to my actual surroundings and nature.  I wonder how this new era of communication impacts us as individuals and the greater culture at large.  And as always, I find myself looking for balance.

So, back to a topic that we can probably all agree on.  Dinner!  Gotta have it.

Chicken Marbella is a classic dish that some say is the finest to ever come out of The Silver Palate Cookbook. To make it a bit easier, I decided to adapt the recipe, reducing the marinating time and roasting a whole chicken instead of chicken parts.

This festive dish would be great for the Passover Seder with its complex blend of flavors.  In fact, this is what I’m going to be serving to our guests.  Along with Matzoh Ball Soup, of course.

Roasted Chicken with Olives and Prunes

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  • 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 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

This child-friendly dish is a hit with the little ones.  My children are great about gobbling up the chicken dishes I make with fruit in them.


43 responses to “Roasted Chicken with Olives and Prunes”

  1. I just made this tonight and it was absolutely wonderful! Served with Mashed Cauliflower and Asparagus. I wasn’t sure about the olive and prune combo… and my kids weren’t either when they heard about it… but, we all gobbled it up and went back for seconds!

  2. Thank you for such a fantastic recipe! I typically eat one meal worth of chicken once a month and cannot stand to think about that meat for some time after. I made this recipe (using agave) on a whim and my husband and I both loved it. In fact, I found myself craving leftovers the following day and the chicken was picked completely clean by the following night (that never happens with chicken in our house!) This dish was so great, I plan on making it for company as it is easy and beautiful. Thank you again! I’m also a big fan of your other recipes, especially the soups.

  3. Thank you so much for this recipe! I was just thinking about chicken marbella (one of my favourites) and how I could make it paleo! Can’t wait to try. Thanks again!

  4. Thank you for posting this recipe Elana!
    It was easy to prepare and it passed the husband test : )
    I used honey instead of agave and I used a combination of green & brown olives from the olive bar at Whole Foods.
    A great recipe!

    I’m going to save the carcass & try your chicken broth recipe.

  5. This is a delicious recipe!! I’ve made it 3 times in the past week-and-a-half! However, I used about 1T agave and chicken breast instead and the outcome was great.

  6. OMG Elana! this was soooo yummy. i made it for our local farmer for dinner tonite and it was so incredibly moist and just delicious. i did not have bay leaves or capers on hand, and it still came out lovely.

    thank you for this awesome recipe that is soon to become a family favorite!

  7. This recipe is amazing and I have been enjoying it since you posted it. I made it a couple nights ago with honey instead of agave and it was delicious! Thanks for such wonderful recipes!

  8. Hi Elana,

    I wanted to tell you that I made this chicken dish tonight for dinner and it was superb. The combination of the prunes with the olives and capers was wonderful.

    My two young sons gobbled it up and their father and I grabbed what we could. I will definitely be making this again. Thanks!

  9. I made this chicken tonight using pieces and it was so delicious! Thanks for sharing it. I’m looking forward to trying the squash latkes and just received my copy of your cookbook…just in time for holiday baking. Yummy!

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