Roasted chicken is probably one of my favorite meal to make. It is easy, delicious, and nutritious. I used drumsticks and boneless skinless thighs. I also removed the skin from the drumsticks. The skin may prevent the chicken from drying, but it’s not the healthiest to eat. You can also use a whole chicken or chicken breast to recreate this dish.
The pitted prunes and capers are great addition to this dish, because it’s different than traditional roasted chicken.
Preparation:
Make sure the chicken is defrosted. You never want to cook a frozen chicken. If your chicken is frozen, place it in the refrigerator overnight to help defrost the chicken. You never want to leave poultry or any type of meat on the counter to defrost.
Once your chicken is defrosted, it’s time to work on creating the sauce. In a bowl, add red wine vinegar, extra virgin olive oil, garlic, capers, bay leaves, pitted prunes, salt, pepper, and oregano and whisk until combined.
Pour the mixture over the chicken and massage until the chicken is well coated. Refrigerate the chicken for at least 2 hours or overnight.
Preheat the oven to 375 degrees F. Add brown sugar on top of the chicken before placing it in the oven. Roast the chicken for 30 minutes and increase the temperature to 400 degrees F and allow it to roast for additional 30-40 minutes. You can check the temperature of the chicken to make sure its well cooked. Internal temperature for temperature needs to be 165 degrees F.
Once cooked, remove from oven and allow it to rest before serving. I served mine with brown rice.
Roasted Chicken with Pitted Prunes and Capers
Ingredients
- Chicken thigh or drumsticks
- 1/4 cup Red wine vinegar
- 1/4 cup Extra virgin olive oil
- 4 Cloves of garlic
- 2 Bay leaves
- 2 tbsp Dried oregano
- Capers
- 1/2 cup Pitted prunes
- Salt and pepper
- 1/4 cup brown sugar
