• 8servings
  • 90minutes
  • 470calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB9, B12, H, C, D
MineralsChromium, Manganese, Silicon, Calcium

Ingredients Jump to Instructions ↓

  1. 2 3-pound broiler-fryers , cut up

  2. 2 medium carrots , cut into bite-size chunks

  3. 1/3cup(s) (packed) brown sugar

  4. 1/4 cup(s) white wine vinegar

  5. 2 tablespoon(s) Lemon juice

  6. 2 teaspoon(s) salt

  7. 2 teaspoon(s) all-purpose flour

  8. 1 1/2 teaspoon(s) dried oregano leaves

  9. 1/2 teaspoon(s) pepper

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. In large roasting pan (17" by 11 1/2"), arrange chicken pieces, skin-side up; place carrots and prunes around chicken.

  2. In 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.

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


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