Roasted Chicken with Prunes and Thyme

  • 1 chicken, 4 lbs
  • 4 red onions, peeled and cut into wedges
  • 1 ½ cups pitted prunes
  • 2 1/4 cups red wine
  • A bunch of thyme sprigs
  • 2 tablespoons organic butter or ghee
  • Sea salt and ground pepper
  • A dash of stevia

Serves 4

Preheat oven to 400. Loosely tie the chicken legs together with twine. Sprinkle with sea salt and pepper and put in a large roasting pan. Arrange the prunes and onions around the chicken and pour the wine over the top. Sprinkle with a dash of stevia and the thyme sprigs, then dot the butter/ghee over the chicken. Cook for 1 ½ hours, basting frequently, until the chicken is dark golden brown and cooked all the way through. Check for doneness by piercing the thickest part of the leg through to the bone.   It is cooked when the juices run clear and there is no trace of pink. Carve the chicken and serve with the prunes and onions.

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