Roast Chicken with Olives and Prunes
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Roast Chicken with Olives and PrunesVisit www.canadianliving.com for full recipe details.14 user reviews.
Roast Chicken with Olives and Prunes
Photography by Edward Pond
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving without skin : about | - |
| cal | 437437 cal |
| pro | 33 g33g pro |
| total fat | 24 g24g total fat |
| sat. fat | 5 g5g sat. fat |
| carb | 23 g23g carb |
| fibre | 3 g3g fibre |
| chol | 125 mg125mg chol |
| sodium | 694 mg694mg sodium |
| potassium | 615 mg615mg potassium |
| % RDI: | - |
| calcium | 44 calcium |
| iron | 1616 iron |
| vit A | 66 vit A |
| vit C | 1313 vit C |
| folate | 44 folate |
- Preparation time: 10 minutes
- Cook time : 40 minutes
- Total time : PT50M
Ingredients
- 1 chicken , (about 3 lb/1.5 kg)1 chicken, (about 3 lb/1.5 kg)
- 3/4 cup pitted prunes 3/4 cup pitted prunes
- 1/2 cup pitted green olives 1/2 cup pitted green olives
- 3 tbsp sherry vinegar 3 tbsp sherry vinegar or cider vinegar
- 2 tbsp olive oil 2 tbsp olive oil
- 3 cloves garlic , smashed3 cloves garlic, smashed
- 1/2 tsp salt 1/2 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 1 lemon , quartered1 lemon, quartered
Preparation
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.
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.
Source : Canadian Living Magazine: October 2010
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