gluten free / dairy free

Chicken Marbella has to be one of my favorite meals! It's sweet from the roasted prunes and briny from the roasted olives and capers.

Every year for my birthday, I get to pick what my grandma makes for dinner that night. And every year without fail, I ask for this Chicken Marbella. It marinates overnight usually so the chicken soaks up so much flavor and turns out to be the juiciest chicken I’ve ever eaten!

You roast the chicken with prunes, green olives and capers to become this sweet and briny flavor. It makes so much of this delicious sauce to spoon over top, which honestly is the best part for me. We always serve it with a grain of choice like risotto or farro, and it turns out to be the perfect dinner!

Here are the Ingredients for Chicken Marbella:

Protein - Chicken Thighs
Produce - Parsley, Garlic
Seasonings - Salt, Pepper, Bay Leaves
Pantry - Olive Oil, Prunes, Green Olives, Capers, White Wine Vinegar, Light Brown Sugar, Dry White Wine

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Yield 8 chicken thighs

Author Casey Cheek

Prep time

15 Min

Cook time

45 Min

Total time

1 Hour

Chicken Marbella

Chicken Marbella has to be one of my favorite meals! It's sweet from the roasted prunes and briny from the roasted olives and capers.

Ingredients

8 chicken thighs, bone-in, skin-on
½ cup olive oil
½ cup white wine vinegar
1 ½ cup pitted prunes, halved
½ cup pitted Spanish green olives, halved
3 1/2 oz capers, with the juice (about ½ cup)
3 bay leaves
1 head of garlic, peeled and minced fine
2 tsp of salt
¼ tsp black pepper
1 cup dry white wine
1/2 cup light brown sugar
2 tbsp parsley, chopped

Instructions

In a large bowl with the chicken thighs, add the olive oil, vinegar, prunes, green olives, capers, bay leaves, garlic, salt and pepper. Mix well, cover, and marinate in the refrigerator for at least 5 hours, but preferably overnight.
Preheat oven to 350 F.
Add the chicken to a roasting pan and pour the rest of the marinade over top. Pour the white wine around the chicken and then sprinkle the brown sugar on top. Add a little more salt and black pepper on top also.
Bake for 45-55 minutes, basting the chicken every 15 minutes or so with the juices in the pan. Broil for the last 3 minutes.
Discard the bay leaves when cooked and serve the chicken with some of the olives, prunes and capers overtop. Add parsley overtop the chicken. Add the rest of the juice, olive prunes and capers to a gravy boat to serve with the chicken.