- Main
- Chicken
- Mediterranean
- Make-ahead
- Oven
- Beginner-friendly
Good for, as AI judged the whole recipe.
Ingredients
For the marinade
- 4
garlic cloves, peeled and minced
- 1 tbsp
dried oregano
- 1 tsp
kosher salt
- 1/2 tsp
black pepper, freshly ground
- 3 tbsp
red wine vinegar
- 3 tbsp
olive oil
- 2 tbsp
brine from the olive jar
- 3/4 cup
pitted prunes (dried plums)
- 1/2 cup
pitted green olives, such as Spanish queen or Castelvetrano
- 2 tbsp
capers, drained
- 3
bay leaves
- 3 lb
bone-in, skin-on chicken thighs, about 8 thighs
For roasting
- 1/4 cup
brown sugar, packed
- 1/2 cup
dry white wine
- 3 tbsp
flat-leaf parsley, chopped
- Dairy-free
- Gluten-free
Whether it’s vegan depends on the dry white wine: check the label.
Not checked: brine from the olive jar, pitted green olives, such as Spanish queen or Castelvetrano, bone-in, skin-on chicken thighs.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
In a large bowl, whisk together the minced garlic, oregano, salt, pepper, red wine vinegar, olive oil and olive brine. Stir in the prunes, olives, capers and bay leaves.
10 min
- 4 garlic cloves
- 1 tbsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 3 tbsp red wine vinegar
- 3 tbsp olive oil
- 2 tbsp brine from the olive jar
- 3/4 cup pitted prunes (dried plums)
- 1/2 cup pitted green olives, such as Spanish queen or Castelvetrano
- 2 tbsp capers
- 3 bay leaves
- Step 2
Pat the chicken thighs dry and add them to the bowl, turning to coat them all over. Cover and refrigerate overnight, or at least 4 hours.
8 hr, hands-off
- 3 lb bone-in, skin-on chicken thighs
- Step 3
Heat the oven to 350°F. Arrange the chicken thighs skin side up in a single layer in a large baking dish or roasting pan. Spoon the prunes, olives, capers and all the marinade around (not on top of) the chicken, tucking in the bay leaves.
5 min · 350°F
- Step 4
Sprinkle the brown sugar evenly over the chicken skin, then pour the white wine around the edges of the pan.
- 1/4 cup brown sugar
- 1/2 cup dry white wine
- Step 5
Bake, basting the chicken with the pan juices two or three times, until the skin is browned and glazed and the juices run clear when you pierce a thigh at the bone (165°F on a thermometer), 50 to 60 minutes.
55 min, hands-off · 350°F
- Step 6
Let the chicken rest in the pan for 5 minutes, then discard the bay leaves. Move the chicken, prunes and olives to a serving platter, spoon plenty of pan juices over the top and scatter with parsley. Serve any extra juices alongside.
5 min
- 3 tbsp flat-leaf parsley
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026