Apricot Chicken with Capers and Green Olives

Ingredients

• 1 small whole chicken (ready-to-cook; 1 kg)
• 1 fresh head of garlic
• 200 g green olives (pitted)
• 1 Organic Orange
• 6 sprigs Thyme
• 10 g chervil
• 200 g dried apricots (unsalted)
• 2 tbsp capers (30 g)
• 2 Bay leaves
• 4 tbsp olive oil
• 100 ml red wine vinegar
• 2 tbsp honey

Instructions

1. 1.

   Rinse the chicken, pat dry and cut into 8 pieces. Peel the garlic head and halve it horizontally. Drain the olives. Wash the orange hot, pat dry, peel thinly and squeeze out the juice. Rinse and shake off the thyme and chervil.

2. 2.

   Place the garlic with the olives, orange zest, apricots, capers, 4 thyme sprigs, bay leaf, oil and vinegar in a large bowl. Add the chicken and mix well with the marinate. Cover and refrigerate for at least 3 hours.

3. 3.

   Line a deep baking tray with parchment paper. Pour the liquid from the bowl into a container, whisk it with honey and orange juice. Spread the remaining ingredients from the bowl onto the tray. Bake the chicken in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 45 minutes until golden brown, basting occasionally with the mixed sauce.

4. 4.

   Remove the chicken from the oven and serve garnished with leftover thyme and chervil.