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Chicken Marbella

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A Mediterranean-inspired baked chicken dish marinated with garlic, oregano, vinegar, prunes, olives, and capers, resulting in tender, flavorful chicken with a sweet and savory sauce that’s perfect for entertaining or weeknight dining.

Ingredients

  • 34 lbs chicken pieces (bone-in, skin-on recommended)
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 6 cloves garlic, minced or pureed
  • 2 tbsp dried oregano
  • 2 tsp coarse salt
  • 1 tsp freshly ground black pepper
  • 1 cup pitted prunes
  • 1/2 cup pitted green olives
  • 1/4 cup capers with a bit of juice
  • 4 bay leaves
  • 1/4 cup brown sugar
  • 1/2 cup dry white wine
  • 2 tbsp chopped fresh parsley (for garnish)

Instructions

  1. In a large bowl, combine olive oil, red wine vinegar, garlic, oregano, salt, pepper, prunes, olives, capers with juice, and bay leaves.
  2. Add chicken pieces and toss to coat evenly. Cover and marinate in the refrigerator overnight or at least 2–4 hours.
  3. Preheat oven to 350°F (175°C).
  4. Arrange chicken in a single layer in a large baking dish. Pour the marinade with all solids over the chicken.
  5. Sprinkle brown sugar evenly over the chicken and pour white wine around (not directly over) the pieces.
  6. Bake uncovered for 50–60 minutes, basting occasionally with the pan juices, until the chicken is fully cooked and golden brown.
  7. Remove bay leaves, transfer chicken, prunes, olives, and capers to a serving platter.
  8. Spoon some pan juices over the top and garnish with chopped parsley.
  9. Serve hot or at room temperature with rice, couscous, or crusty bread.

Notes

  • Marinating overnight deepens flavor, but even 2–4 hours works in a pinch.
  • Bone-in chicken thighs yield the juiciest results.
  • Substitute prunes with dried apricots or dates for a lighter sweetness.
  • Dish can be served warm or at room temperature—ideal for entertaining.
  • Leftovers taste even better as the flavors meld over time.

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