Ingredients
For the marinade:
- ½ cup olive oil
- 1 shallot, thinly sliced
- 1½ teaspoons salt
- fresh ground black pepper, to taste
- 3 tablespoons pitted green olives, halved
- 1 tablespoon olive brine
- 2 tablespoons capers
- 1 tablespoon caper brine
- ¼ cup pitted prunes
- 1 tablespoon dried oregano
- ¼ cup red wine vinegar
For the chicken:
- 2.5 pounds bone-in, skin-on chicken thighs and drumsticks
- salt and fresh ground black pepper, to taste
- 1 small yellow onion, thinly sliced
- 3 large garlic cloves, quartered
- 2 bay leaves
- 3 large garlic cloves, thinly sliced
- 3 tablespoons light brown sugar
- ¼ cup dry white wine
- ¼ cup low-sodium chicken broth
- ¼ cup fresh orange juice
Instructions
- Mix the olive oil, shallot, salt, black pepper, green olives, olive brine, capers, and caper brine in a large mixing bowl. Add the prunes, dried oregano, and red wine vinegar; stir to combine.
- Add the chicken and toss it until it's completely coated. Cover the bowl with plastic wrap and refrigerate it for 1 hour or overnight.
- Preheat the oven to 350˚F. Place the oven rack in the bottom position.
- Remove the chicken from the fridge and place it in a large baking dish or roasting pan. Season it with salt and pepper to taste, and pour in the marinade.
- Place the sliced onion and quartered garlic in the spaces between the chicken. Add the bay leaves. Sprinkle the chicken with thinly sliced garlic.
- Top the chicken thighs and drumsticks with brown sugar. Pour in the wine, chicken broth, and orange juice from the side.
- Pop the baking dish into the oven for 45 to 50 minutes or until the chicken is cooked. Use an Instant Read Meat Thermometer to check for doneness – chicken is cooked through when its internal temperature registers at 165˚F.
- Remove it from the oven and let it rest for 10 minutes.
- Transfer to a platter, baste it with the cooking juices, and serve warm.