Baked Chicken & Prunes
Submitted by Sue Lowes on Sep 24, 2010

Roasted chicken with vegetables and prunes, basted with vinegar and lemon juice

Servings:
8

Complexity:   
Easy

Total Time:
2 hours

Ingredients:
2 3-pound broiler-fryers, cut up
3 medium size carrots, cut into bite size chunks
1 12-oz package pitted prunes
1/3 cup packed brown sugar
1/4 cup white wine vinegar
2 tablespoons lemon juice
2 teaspoons salt
2 teaspoons all-purpose flour
1&1/2 teaspoons dried oregano leaves
1/2 teaspoon pepper

Directions:
About 1&1/4 hours before serving, preheat over to 400 degrees. In large roasting pan (17 X 11) arrange chicken pieces, skin side up; place carrots and prunes around chicken.

In a small bowl, mix brown sugar, white wine vinegar, lemon juice, salt, flour, oregano and pepper until blended. pour over chicken. Bake 50 to 60 minutes, basting chicken frequently with liquid in pan, until chicken is fork-tender and juices run clear when chicken is pierced with a knife.

Arrange chicken, carrots and prunes on large platter or in bowl. Skim fat from juices in roasting pan; pour pan juices over chicken mixture.