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Gluten Free Roasted Chicken with Dried Fruit and Olives
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5 from 1 vote

Roasted Chicken with Dried Fruit & Olives

Prep Time25 mins
Cook Time1 hr
Total Time1 hr 25 mins
Course: Main Course
Servings: 6 servings
Calories: 480kcal
Author: Hallie Klecker

Ingredients

  • 4 pounds bone-in , skin-on chicken pieces
  • ¼ cup dried prunes
  • ¼ cup dried apricots
  • ¼ cup pitted whole olives
  • 4 garlic cloves , peeled and left whole
  • 2 tablespoons roughly chopped fresh rosemary
  • 1 medium orange , sliced
  • 1¼ cups chicken or vegetable broth , divided
  • ¼ cup light brown sugar
  • Kosher or fine sea salt
  • Freshly ground black pepper

Instructions

  • Preheat the oven to 350ºF. Place the chicken pieces in a large baking dish. Scatter the dried fruit, olives, garlic, rosemary, and orange around the chicken. Pour 1 cup of broth over the chicken. Sprinkle the chicken with the brown sugar. Pour in the remaining ¼ cup of broth. Season generously with salt and pepper. Cover the dish with a piece of foil.
  • Bake for 40 minutes. Remove the foil and continue baking for 20-30 minutes or until the chicken is cooked through and registers 165ºF on an instant-read thermometer.

Nutrition

Calories: 480kcal | Carbohydrates: 21g | Protein: 48g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 156mg | Sodium: 230mg | Potassium: 995mg | Fiber: 1g | Sugar: 16g | Vitamin A: 355IU | Vitamin C: 12.4mg | Calcium: 76mg | Iron: 1.9mg