This recipe hails from the Silver Palate cookbook and it is a fabulous recipe that seems special enough to serve to guests, but simple enough for a weeknight dinner.  It does require a little planning ahead as the chicken must be marinated overnight, but otherwise it truly is just a matter of roasting for about an hour.  Add some rice to help absorb all the juices and a nice tossed salad alongside and dinner is served.  I halved the recipe for my family but used the same amount of olives and prunes.

Click here for the recipe from the Silver Palate.