Roasted Chicken with Citrus, Olives and Prunes
This one pot, roasted chicken recipe is simultaneously saucy, tangy, briny and incredibly delicious. It has the kind of bold flavors you hope for in a special dinner, but is truly easy enough to throw together on a weeknight.
Why This is May Be the Most Delicious Roasted Chicken Recipe on the Internet
Flavor. Flavor. Flavor. Plus a fool-proof method that ensures juicy chicken every time. Here’s what you’re going to need to make this roasted chicken recipe:
- A whole chicken, cut into parts. Look for chickens that are air chilled.
- Citrus – you’ll need both a lemon and an orange, thinly sliced which caramelize and flavor the sauce.
- Shallots – you can substitute a red onion and a few cloves of garlic, but shallots add both a punchy and sweet flavor.
- California prunes – prunes, when baked in the chicken’s schmaltzy goodness get so incredibly succulent and delicious.
- California wine – any dry, drinkable white will do.
- California ripe olives – add a salty, briny flavor that is a perfect compliment to the prunes’ sweetness.
- Fresh thyme sprigs – rosemary would also work here.
Chicken and Prunes Just Go Together
How to Make Roasted Chicken Legs in the Oven, Marbella Style
This simple, recipe for roasted chicken legs in the oven, Marbella style will soon rise to the top of your favorites list! Despite its clever and unusual flavor combination, the end result is quite mild and very kid-friendly. Briny capers and olives make a perfect companion for sweet prunes and brown sugar in this succulent chicken dish that will have you and your kids coming back for more!
GET THE CHICKEN LEGS MARBELLA RECIPE
Sweet + Spicy Chicken Legs
This recipe for Chicken Legs with California Prunes from Top Chef Stephanie Cmar is packed with flavor. It’s easy enough for a weeknight but impressive enough for guests! The heat from the ancho chiles is balanced with sweet and tangy California Prunes. We recommend serving it with rice, mashed potatoes or flour tortillas to help soak up the delicious sauce.
GET THE ROASTED CHICKEN RECIPE
Roasted Chicken with Caramelized Citrus, Olives and Prunes
Equipment
- dutch oven or deep skillet
Ingredients
- 3.5 lb whole cut up chicken
- Salt and pepper
- 1 TBSP olive oil
- 1 lemon cut into ¼ inch (6 mm) slices seeds removed
- 1 naval orange cut into ¼ inch (6 mm) slices
- 4 large shallots peeled and halved lengthwise
- 12 California Prunes
- 1 cup California ripe olives
- 3/4 cup California white wine
- Fresh thyme sprigs
Instructions
- Preheat oven to 425°F (220C).
- Season chicken with salt and pepper. Heat oil in a large Dutch oven or oven-proof skillet over medium–high heat. Place chicken, skin side down, and press lightly to make sure the skin comes into even contact with the pot. Work in batches if necessary so as to not crowd the pan.
- Cook, without moving, until chicken is golden brown, 5– 8 minutes. Brown second batch, if necessary, and remove chicken from the pan to a plate.
- Add lemon and orange slices to the pot, and let the citrus sizzle in the chicken fat until caramelized on one side, about 2 minutes. Return the chicken to the pan skin side up, and add shallots, prunes, olives, thyme, and wine.
- Place dutch oven in the oven and roast until the prunes are plump, the citrus is jammy and the chicken is cooked through, about 30-35 minutes.
- Remove from oven and let chicken rest in the dutch oven for 10 minutes before transferring it to a cutting board and carving. Serve alongside shallots, citrus, prunes, and olives with a sprinkling of more thyme and flaky sea salt.