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Roast chicken with dates, olives and capers

Juicy roast chicken wrapped in sweet date and briny olive tang.
Golden, fragrant and tender, with capers that pop in every bite.
Serve it hot with the rich wine-date glaze for a real crowd-pleaser.

dinner ⏱ 1440 min 650 kcal / portion 20.0 g carbs / portion (estimated) 🔗 Original source

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Roast chicken with dates, olives and capers
v1 · rb0e705f985 20260727Z1751 oregano to taste ⏳ marinate chicken with vinegar, olive oil, olives, capers, dates, bay leaves, garlic, oregano, salt and pepper 🔥 preheat the oven to 180°C 🍽 spread chicken legs and marinade on a baking tray 🌀 whisk together the dry white wine and date syrup and pour over the meat 🔥 ⏱ 50 min roast chicken, basting 2-3 times until golden brown and cooked through 🍽 transfer to a large platter and sprinkle with fresh oregano leaves and serve Roast Chicken 🎉 8 pieces chicken leg 5 pieces garlic clove 15 g oregano 3 tbsp red wine vinegar 3 tbsp olive oil 100 g green olive 60 g capers 70 g medjoul date 2 pieces bay leaf ¾ tsp salt 2 tbsp capers juice black pepper to taste 120 ml dry white wine 1 tbsp date syrup dry white wine, date syrup oregano
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Preparation steps

  1. marinate chicken with vinegar, olive oil, olives, capers, dates, bay leaves, garlic, oregano, salt and pepper
  2. preheat the oven to 180°C
  3. spread chicken legs and marinade on a baking tray
  4. whisk together the dry white wine and date syrup and pour over the meat
  5. roast chicken 50 minutes, basting 2-3 times until golden brown and cooked through
  6. transfer to a large platter and sprinkle with fresh oregano leaves and serve

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