Chicken Marbella with Olives and Prunes
Sweet, savory, and beautifully balanced, this Chicken Marbella with Olives and Prunes is a classic dish packed with bold, Mediterranean-inspired flavors. Juicy chicken is marinated and baked with briny olives, sweet prunes, garlic, and herbs, creating a rich, tangy sauce that’s truly unforgettable.
Ingredients
- Marinade u0026 Chicken
- 4 lbs (1.8 kg) bone-in, skin-on chicken thighs and/or legs
- 1 head garlic, peeled and finely minced
- 1/4 cup dried oregano
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1/2 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 cup pitted prunes
- 1/2 cup pitted green olives
- 1/2 cup capers with a bit of juice
- 6 bay leaves
- For Roasting
- 1/2 cup brown sugar (light or dark)
- 1 cup dry white wine
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Step 1: Marinate the Chicken : In a large bowl or container, combine garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers (with juice), and bay leaves.Add the chicken pieces and turn to coat well.Cover and refrigerate overnight (12–24 hours), turning chicken occasionally for even marination.
- Step 2: Prepare for Roasting : Preheat oven to 350°F (175°C).Arrange chicken in a single layer in a large roasting pan, skin side up.Spoon marinade evenly over chicken, distributing prunes, olives, and capers.
- Step 3: Roast the Chicken : Sprinkle brown sugar evenly over chicken.Pour white wine around (not over) the chicken to keep the skin crisp.Roast for 50–60 minutes, basting with pan juices once or twice, until chicken reaches 165°F (74°C) internal temperature and skin is golden brown.
- Step 4: Serve : Transfer chicken, prunes, olives, and capers to a serving platter.Spoon pan juices over the top.Garnish with fresh parsley.