Description

A legendary sweet-savory Mediterranean chicken dish with prunes, olives, and capers, marinated overnight for rich flavor and roasted to glossy perfection.

Ingredients

4 lbs bone-in, skin-on chicken thighs and/or breasts
1 cup prunes, pitted
1/2 cup green olives
1/4 cup capers with a bit of their brine
4 cloves garlic, thinly sliced
2 tbsp dried oregano
1/4 cup red wine vinegar
1/2 cup olive oil
2 bay leaves
1/3 cup brown sugar
1/2 cup white wine
Kosher salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)

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Instructions

In a large bowl or resealable bag, combine chicken, garlic, prunes, olives, capers, olive oil, red wine vinegar, oregano, bay leaves, salt, and pepper. Toss well to coat and marinate in the fridge for at least 2 hours or overnight.
Preheat oven to 375°F (190°C). Transfer chicken and marinade to a baking dish, arranging everything evenly. Sprinkle brown sugar over the top.
Pour white wine around the chicken. Roast uncovered for 45–55 minutes, basting occasionally, until chicken is golden and cooked through.
Let chicken rest a few minutes. Remove bay leaves, transfer to a platter, and spoon over all the prunes, olives, and juices. Garnish with fresh parsley.

Notes

Marinate overnight for the richest flavor.
Serve with rice, couscous, or crusty bread to soak up the sauce.
Swap prunes for dried apricots or figs if preferred.