Roasted Chicken with Citrus, Olives and Prunes
This roasted chicken is saucy, tangy, briny and incredibly delicious. It has the kind of bold flavors you hope for in a special dinner.
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Cooking tools:
- Dutch oven
- Oven
- Stove
- Skillet
- Plate
- Chef's knife
- Cutting board
- Tongs
- Spoon
- Measuring cup
- Measuring spoon
- Serving platter
- Kitchen towel
Ingredients
- 3 1/2 lb whole cut up chicken
- Salt
- pepper
- 1 TBSP olive oil
- 1 lemon (cut into ¼ inch (6 mm) slices seeds removed)
- 1 naval orange (cut into ¼ inch (6 mm) slices)
- 4 large shallots (peeled and halved lengthwise)
- 12 California Prunes
- 1 cup California ripe olives
- 3/4 cup California white wine
- Fresh thyme sprigs
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