California Prunes Chicken Roast
By: @kariwlasichuk
I used California Prunes to create a delicious chicken roast platter with sweet potatoes. A touch of vinegar, a dash of brown sugar. The sweetness of the prunes complemented so well with my chosen herbs, it is the perfect recipe for a stormy night!
Ingredients
- ¾ cup olive oil
- 2 cups California Prunes
- 1 tbsp. dried oregano
- 2 bay leaves
- 4 chicken skin-on bone-in chicken thighs
- 2 French shallots, minced
- 3 tbsp. white vinegar
- ¼ cup brown sugar
- Sea salt, for taste
- Black pepper, for taste
- ½ cup white wine
- ¼ cup fresh parsley, chopped
- 2-3 sweet potatoes, peeled and chopped
Directions
- Combine chicken, California Prunes, olive oil, bay leaves, oregano, vinegar, shallots, sea salt, and pepper in a bowl. Mix well and cover. Let marinate (1 hour, or even overnight).
- Preheat oven to 350 degrees.
- Place chicken and marinade in a baking dish and sprinkle with sugar. Cover with wine. Add potato wedges around and if needed, spread to a second baking dish while adding olive oil and marinade to the second. Mix well and place in the oven.
- Bake for 1 hour.
- Transfer to a serving platter and sprinkle with herbs of your choice (I went for parsley this time!)
- Let your guests dig in and enjoy!
