Mediterranean Chicken Bake |
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Prep Time: 15 Minutes Cook Time: 90 Minutes |
Ready In: 105 Minutes Servings: 6 |
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This recipe is taken from my Woman's Day Cookbook. No rice in this recipe - it uses red-skinned potatoes accompanied by olives, prunes, red wine vinegar and of course, chicken. Sounds wonderful! Ingredients:
4 teaspoons olive oil |
1 tablespoon fresh garlic, minced |
1 tablespoon dried oregano leaves, crumbled |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
1 roasting chicken (5- 5 1/4 lbs.) |
1 1/4 cups chicken broth |
1/2 cup red wine vinegar |
1/2 cup pimento-stuffed spanish olives |
1/3 cup brown sugar, packed (light) |
1 lb red potatoes, quartered (if large) |
1 cup pitted prunes |
fresh parsley, chopped (for garnish) |
Directions:
1. Heat the oven to 400 degrees. Grease a deep, lidded roasting pan or an oval 8-qt. dutch oven with 1 teaspoons oil. Rinse the chicken and pat dry. In a small bowl, mix the garlic, oregano, remaining 3 teaspoons of oil, salt and pepper. Rub the mixture all over the chicken. Tie the chicken legs together with kitchen twine. Tuck the wing tips under the back. Put the chicken into the pan and add the broth, vinegar, and olives. Sprinkle with brown sugar. Cover and bake 1 hour, then scatter the potatoes and prunes around the chicken. Cover and bake 30 - 45 minutes longer, stirring the potatoes once, until the drumsticks move easily, the juices run clear when a thigh is pierced with a sharp knife and the potatoes are tender.
2. With a slotted spoon or spoons, remove the chicken, potatoes, prunes and olives to a deep serving platter. Pour the liquid left in the pan into a 4-cup measure. Skim off and discard the fat. Serve the juices with the chicken.
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