Roast Chicken with Olives and Prunes

Roast Chicken with Olives and Prunes Author: Canadian Living Credits: Roast Chicken with Olives and Prunes

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2010

Ingredients

  • 1 chicken (about 3 lb/1.5 kg)
  • 3/4 cups pitted prunes
  • 1/2 cup pitted green olives
  • 3 tablespoons sherry vinegar
  • 3 tablespoons cider vinegar
  • 2 tablespoons olive oil
  • 3 cloves garlic smashed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 lemon quartered

Method

Cut chicken into 10 pieces. In roasting pan, toss together chicken pieces, prunes, olives, vinegar, oil, garlic, salt, pepper and lemon.

Roast, skin side up, in 450°F (230°C) oven, basting occasionally with pan drippings, until juices run clear when chicken is pierced, about 40 minutes.

Transfer chicken to platter. Remove lemon and squeeze juice into drippings; return lemon rinds to pan and whisk to combine. Pour over chicken.

Nutritional facts Per serving without skin : about

  • Sodium 694 mg
  • Protein 33 g
  • Calories 437.0
  • Total fat 24 g
  • Potassium 615 mg
  • Cholesterol 125 mg
  • Saturated fat 5 g
  • Total carbohydrate 23 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Quick & Easy

Roast Chicken with Olives and Prunes

Login