Weird Chicken and rainbows: They’re what’s for dinner!

Weird Chicken is one of my favorite dishes. I’ve been making it for years and have served it to many. It’s always a hit. I found the recipe in a fundraising cookbook put out by a company I used to work for. A woman I worked with contributed the recipe – thanks Nancy! And, paired with these rainbow veggies, it’s a complete and delicious meal.

Promise me you won’t be afraid of the prunes or olives. Baked prunes are tastier than raw prunes and, while I don’t like olives, I like the flavor they lend to the marinade and just eat around them.


  • I use 3 chicken breasts in a 9X6 glass baking pan. This allows the marinade to cover the chicken almost completely. Not only does this help the chicken marinate better, but it also keeps it juicy while cooking, and reduces cooking time – the chicken boils in the marinade while it also bakes.
  • If you need to cook more chicken and use a bigger pan, double the marinade for best results.
  • I think chicken tastes better sliced thin. If cooking for a crowd, I like to slice all the chicken, place it on a platter, then spoon the marinade, prunes, and olives over the top to serve.
  • Try the prunes and chicken together. It’s definitely “weird” but it’s also delicious.

Weird Chicken:

  • Place chicken breasts in a baking dish.
  • Add
    • 4 cloves garlic, crushed
    • 3 bay leaves
    • 1/2 teaspoon pepper
    • 2 tablespoons oregano
    • 1/2 cup green olives
    • 1 cup prunes
    • 3/4 cup white wine
    • 1/4 cup brown sugar
    • 1/4 olive oil
    • 1/2 cup red wine vinegar
  • Cover the dish and marinate in the fridge, at least overnight. 24 hours is better.
  • Pull out the dish and uncover to allow it to come to room temperature while the oven preheats – it just helps it get up to temp a little better in the oven (Optional – add 1/4 cup more brown sugar on top before baking, but I think the dish is amazing without the extra sugar).
  • Preheat the oven to 350 degrees F.
  • When preheated, place the dish in the oven (uncovered) and bake for 35 – 40 minutes.

(Before and after)

  • Test the chicken for doneness
    • Cut into the thickest part of the biggest chicken breast. The chicken should be white. You should not see any pink, and the meat should not look shiny at all. This is what you’re looking for:
      If this is not what you see, put the pan back in the oven for 5 more minutes, then test again.

Rainbow Roasted Veggies:

To a 9×12 baking dish, add:

  • 2 sweet potatoes, peeled and diced
  • 1 red onion, peeled, halved, then quartered (8 pieces)
  • 1 lb. brussel sprouts (a little either way is totally fine)
  • 20 or so grape tomatoes
  • 3 cloves garlic, grated
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons chopped, fresh thyme
  • 1 teaspoon chopped, fresh rosemary
    ( use dried herbs if that’s what you have, just use less – it’s FINE!)
  • Cover with foil and bake at 350 degrees F for 25 minutes
  • Uncover and cook for 20 minutes more
  • Test for doneness
    • Stick a sharp knife into several veggie pieces. If it goes into each piece easily, with little to no resistance, your veggies are done. If not, put the dish back in the oven for 5 more minutes, then retest.

Enjoy! May your chicken always be weird, and may you always eat rainbows!


2 thoughts on “Weird Chicken and rainbows: They’re what’s for dinner!

  1. Hi Beth! I love your blog! Im definitely going to try this chicken! It looks so yummy! I don’t like olives or prunes but willing to try! The sweet potatoes and Brussel sprouts are two of my absolute faves but unfortunately Jimmy hates both. Ugh!

    Thanks for doing this blog!


    1. Thanks Kendra! I promise the prunes taste so different after baking, and when paired in a bite with the chicken! I eat around the olives every time.

      If there’s an ingredient that doesn’t work for your hubby, leave it out or replace it with one he likes.

      Let me know if I can help!


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