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!


  • 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


  1. 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).
  2. Preheat oven to 350 degrees.
  3. 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.
  4. Bake for 1 hour.
  5. Transfer to a serving platter and sprinkle with herbs of your choice (I went for parsley this time!)
  6. Let your guests dig in and enjoy!

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