canadian_living_chicken
Chicken with Lemon, Olives and Prunes
(introduced to us by Karen B, and originally found in a Canadian Living magazine)
serves 4
Ingredients:
- 1 chicken (about 3 lbs) note: When I do not want to deconstruct a chicken, I use a combination of bone-in, skin-on thighs and drumsticks, which simplifies the process!
- 1 c pitted prunes (I probably usually add more of these as well)
- 1/2 c pitted green olives (I usually put in more, 1+ cups)
- 3 tbsp cider vinegar
- 2 tbsp olive oil
- 3 cloves garlic, smashed
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 lemons, quartered
Preparation:
Cut chicken into 10 pieces. In roasting pan, toss together chicken, prunes, olives, vinegar, oil, garlic, salt, pepper and lemon.
Roast, skin side up, in 450F 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.
canadian_living_chicken.txt · Last modified: by court