Roasted Chicken with Olives and Prunes
Ingredients
The chicken
-
1
whole
chicken, 2-3 pounds
-
1
teaspoon
celtic sea salt
The marinade
-
1
cup
pitted green olives
-
1
cup
pitted prunes
-
1
tablespoon
dried oregano
-
1
tablespoon
capers
-
2
pieces
bay leaves
-
1
clove
pressed garlic
-
¼
cup
olive oil
-
¼
cup
agave nectar or honey
-
¼
cup
apple cider vinegar
-
¼
cup
water
Instructions
- Rinse the chicken and pat it dry.
- Place the chicken breast side up in a 9 x 13 inch baking dish and sprinkle with salt.
- In a large bowl, combine olives, prunes, oregano, capers, bay leaves, garlic, olive oil, agave, apple cider vinegar, and water.
- Spread the mixture around the chicken in the dish.
- Bake at 425°F for 20 minutes.
- Lower the heat to 375°F and continue to roast until the chicken is cooked through, about 40 minutes.
- Remove from the oven and serve.
Nutrition Facts (estimated)
Servings
4-6
Calories
400
Total fat
20g
Total carbohydrates
30g
Total protein
30g
Sodium
500mg
Cholesterol
80mg
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