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–+ servings

Roasted Chicken with Caramelized Citrus, Olives and Prunes

Alison Needham | A Girl Defloured
This one pot chicken 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.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 811 kcal

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.

Notes

If you love this riff on Chicken Marbella, try the original recipe!

Nutrition

Serving: 1portionCalories: 811kcalCarbohydrates: 32gProtein: 52gFat: 50gSaturated Fat: 13gPolyunsaturated Fat: 10gMonounsaturated Fat: 23gTrans Fat: 0.3gCholesterol: 202mgSodium: 722mgPotassium: 968mgFiber: 6gSugar: 18gVitamin A: 825IUVitamin C: 38mgCalcium: 93mgIron: 4mg
Keyword black olives, broiled citrus, california prunes, california ripe olives, lemons, oranges, roast chicken, roasted chicken, shallots
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