Simple, seasonal, and perfectly Marbella. Enjoy!
4 to 6 pounds bone-in chicken pieces
1 lb carrots, peeled
1 or 2 large fennel bulbs
Navel orange or fresh pineapple, peeled, cored and sliced
12 large green olives
12 prunes or dried plums
4 garlic cloves, peeled
2 T fine diced rosemary
2 T Extra Virgin Olive Oil
1 t. kosher salt
½ t. fresh ground black pepper
Pour three quarters of Stonewall Kitchen Garlic Rosemary Citrus Sauce into large bowl. Add 2 T olive oil, 1 T of the rosemary, salt, and pepper. Whisk to blend thoroughly.
If using chicken breasts, cut each half breast into 2 or three pieces. Slice any carrots more than ¾ inch in diameter lengthwise and then into pieces about 3 inches long. Cut fennel bulb into chunks. If using orange, cut into 8 wedges. If using fresh pineapple, cut slices into halves or quarters. If the garlic cloves are large, cut in half.
Place chicken, carrots, orange or pineapple, olives, prunes into the bowl. Stir with large spoon, making sure vegetables, fruit, and all the chicken pieces are coated with the sauce. Cover bowl with plastic wrap and place in refrigerator for 4 hours or overnight.
Preheat oven to 425 degrees.
Line two sheet pans with aluminum foil. Spread chicken mixture evenly onto each pan.
Cook for approximately 30 minutes, rotating pans to different racks halfway through. Remove pans from oven. Using a pastry brush to glaze the chicken pieces with the remaining Stonewall Kitchen Garlic Rosemary Citrus Sauce. Place pans back in oven for an additional 3 minutes. Remove from oven and serve.