Roasted Chicken With Olives And Prunes (Chicken Marbella)

• 1 whole chicken
• 1 teaspoon celtic sea salt
• 1 cup pitted green olives
• 1 cup pitted prunes
• 1 tablespoon dried oregano
• 1 tablespoon capers
• 2 bay leaves
• 1 clove pressed garlic
• 1/4 cup olive oil
• 1/4 tablespoon agave nectar
• 1/4 cup apple cider vinegar
• 1/4 cup water

1. Rinse the chicken and pat dry.
2. Place the chicken breast side up in a pyrex baking dish, then sprinkle with salt.
3. In a large bowl, combine the olives, prunes, oregano, capers, bay leaves, garlic, olive oil, agave, apple cider vinegar and water.
4. Spread the contents of the bowl in the dish around the chicken.
5. Bake at 425u0b0 for 20 minutes.
6. Lower heat to 375u0b0 and continue to roast the chicken until it is cooked through, about 40 minutes.
7. Remove from oven and serve.

chicken, celtic sea salt, green olives, prunes, oregano, capers, bay leaves, garlic, olive oil, nectar, apple cider vinegar, water

Taken from www.food.com/recipe/roasted-chicken-with-olives-and-prunes-chicken-marbella-364882 (may not work)