Ingredients
Units
- ½ cup orange juice
- 1 cup dried apricots, prunes, or a combination of any dried fruit
- 12 cloves garlic, minced
- ½ -inch piece fresh ginger, peeled and finely chopped (about 1½ Tbsp)
- 2 Tbsp dried oregano
- 1 Tbsp dried thyme
- ⅓ cup red wine vinegar
- 3 Tbsp extra-virgin olive oil
- 1½ Tbsp fresh lemon juice
- 2 bay leaves
- 2 (3- to 4-pound) chickens, cut into 8 pieces
- 1½ tsp kosher salt
- ½ tsp ground black pepper
- ½ cup packed light brown sugar
- ½ cup white wine
Instructions
- In a small bowl, pour orange juice over dried fruit and let soak to plump the fruit, about 10 minutes. In a separate small bowl, whisk together garlic, ginger, oregano, thyme, vinegar, olive oil, lemon juice and bay leaves.
- Place chickens in two roasting pans. Pour marinade equally over each chicken and massage into chicken. Add orange juice and fruit mixture equally to each roasting pan.
- Cover pans and marinate in the refrigerator for 4 hours or overnight.
- Preheat oven to 375°F. Sprinkle chicken with salt and pepper, and then drizzle equally with brown sugar and white wine. Bake until chicken is nicely browned on top and registers 165°F in the thickest part of the thigh, about 1 hour and 15 minutes.
- Serve with pan juices and dried fruit.
Notes
- The chicken tastes best when marinated a minimum of 4 hours and preferably overnight.
- Can be prepared 2 days ahead of time. Store, covered, in the refrigerator or freeze up to 3 months. Defrost in the refrigerator. Rewarm, covered, in a warming drawer or 300°F oven.
- Prep Time: 10 minutes + 4 hours chill time
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Holiday