Cooked olive chicken on sheet pan

Olive Chicken with Prunes and Capers

Yield: 2 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Marinate Time: 8 hours
Total Time: 9 hours

Major flavor with minimal work. Olive, capers, red wine, and prunes make a sweet and savory chicken dish.


  • 2 chicken quarters
  • 3 tablespoon red wine
  • 2 tablespoons brown sugar
  • 1 cup of baby potatoes
  • 1 tablespoon of balsamic vinegar


  • 4 garlic cloves, pressed
  • ¼ cup of olive oil
  • 1 tablespoon oregano
  • 6 pitted Prunes, chopped coarsely
  • 12 Spanish olives pitted and cut in half
  • 1 tablespoon capers
  • salt and pepper to taste


Marinade Instructions

  1. In a large bowl, mix the garlic, oregano, olive oil, prunes, capers, and olives.
  2. Sprinkle the chicken quarters with salt and pepper.
  3. Add the chicken quarters and mix to coat the chicken pieces with the marinade. Cover and refrigerator overnight.

Next Day

  1. Transfer chicken to a deep parchment-lined baking pan.
  2. Spoon the remaining marinade over the chicken pieces and sprinkle the brown sugar on top of the chicken and pour the wine on top.
  3. Bake for about 45 minutes checking after 35 minutes. Continue cooking if necessary until the chicken is fully cooked and has browned nicely.
  4. While chicken is cooking toss the potatoes with the balsamic vinegar and lightly sprinkle with salt, just enough to enhance the flavor
  5. After 20 minutes add baby potatoes to the chicken pan and roast until fully cooked.
  6. Transfer chicken to a serving platter or individual plates and spoon some the pan juices on top of the chicken.


Serve with a spring salad drizzled in a lemon vinaigrette dressing.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 681Total Fat: 41gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 80mgSodium: 493mgCarbohydrates: 54gFiber: 6gSugar: 24gProtein: 24g

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Olive arent only for dinner, try them in this Gruyere and Olive Quiche Recipe for a Simple Summer Meal

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