Olive Chicken with Prunes and Capers for One
Major flavor with minimal work. Olive, capers, red wine, and prunes make a sweet and savory chicken dish.
Servings: 2 servings
Calories: 681kcal
Ingredients
- 2 chicken quarters
- 3 tablespoon red wine
- 2 tablespoons brown sugar
- 1 cup of baby potatoes
- 1 tablespoon of balsamic vinegar
Marinade
- 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
Instructions
- Marinade Instructions
- In a large bowl, mix the garlic, oregano, olive oil, prunes, capers, and olives.
- Sprinkle the chicken quarters with salt and pepper.
- Add the chicken quarters and mix to coat the chicken pieces with the marinade. Cover and refrigerator overnight.
- Next Day
- Transfer chicken to a deep parchment-lined baking pan.
- Spoon the remaining marinade over the chicken pieces and sprinkle the brown sugar on top of the chicken and pour the wine on top.
- Bake for about 45 minutes checking after 35 minutes. Continue cooking if necessary until the chicken is fully cooked and has browned nicely.
- While chicken is cooking toss the potatoes with the balsamic vinegar and lightly sprinkle with salt, just enough to enhance the flavor
- After 20 minutes add baby potatoes to the chicken pan and roast until fully cooked.
- Transfer chicken to a serving platter or individual plates and spoon some the pan juices on top of the chicken.
Notes
Choose the Right Chicken: Bone-in, skin-on chicken will stay juicy during the cooking process..
Use a Large Sheet Pan: Use a large enough sheet pan to spread out your ingredients. If they're too crowded, they'll steam rather than roast, which could result in soggy chicken and potatoes.
Use a Meat Thermometer: Check the internal temperature reaches at least 165°F.
Let the Chicken Rest: Remove from the oven and let the chicken rest for a few minutes before serving, this allows the juices to redistribute throughout the meat.
Let the Chicken Rest: Remove from the oven and let the chicken rest for a few minutes before serving, this allows the juices to redistribute throughout the meat.
Nutrition
Serving: 1g | Calories: 681kcal | Carbohydrates: 54g | Protein: 24g | Fat: 41g | Sodium: 493mg | Fiber: 6g | Sugar: 24g
