Chicken Marbella
Tender chicken is marinated with garlic, oregano, vinegar, and olive oil.Sweet prunes balance the salty olives and capers.Brown sugar creates a beautifully caramelized finish.White wine adds depth to the pan sauce.The chicken roasts until golden and tender.It is an elegant make-ahead dinner perfect for entertaining.
Ingredients
For the Chicken
- 4 pounds bone-in, skin-on chicken thighs and/or drumsticks
- ½ cup pitted prunes
- ½ cup pitted green olives
- ¼ cup capers, with a little of their brine
- 6 cloves garlic, minced
- ¼ cup red wine vinegar
- ¼ cup extra-virgin olive oil
- 2 tablespoons dried oregano
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
For Baking
- ½ cup dry white wine
- ¼ cup brown sugar
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh oregano, optional
Instructions
- In a large bowl, combine the minced garlic, red wine vinegar, olive oil, dried oregano, salt, and black pepper.
- Add the chicken pieces to the marinade.Turn the chicken several times so every piece is coated.Cover the bowl or transfer everything to a large resealable container
- Remove the chicken from the refrigerator approximately 20–30 minutes before baking.Preheat the oven to 350°F (175°C).Arrange the chicken in a large baking dish or roasting pan, skin side up.Pour the marinade, olives, capers, and prunes around the chicken.
- Pour the white wine around the chicken.Sprinkle the brown sugar evenly over the chicken pieces.The sugar will melt during roasting and help create a beautifully caramelized surface.
- Place the baking dish in the preheated oven.Bake for approximately 45–60 minutes, depending on the size of the chicken pieces.Baste the chicken once or twice with the flavorful pan juices during cooking.The chicken should reach an internal temperature of 165°F (74°C) at the thickest part.
- If the chicken is cooked through but the skin isn't sufficiently golden, increase the oven temperature to approximately 425°F (220°C) for the final 5–8 minutes.
- Remove the chicken from the oven and allow it to rest for approximately 5–10 minutes.Remove the bay leaves.Sprinkle with fresh parsley and oregano.
Notes
- Bone-in chicken provides more flavor: Thighs and drumsticks are particularly juicy.
- Marinating is important: Give the chicken at least several hours for the best flavor.
- Use pitted fruit: Pitted prunes and olives make serving much easier.
- Don't discard the marinade: It becomes part of the cooking sauce when baked with the chicken.
- Watch the sugar: The brown sugar helps caramelization but can burn if exposed to high heat for too long.
- Keep the pan juices: They are one of the best parts of the finished dish.
- Remove bay leaves: Always remove them before serving.
- Rest before serving: A short resting period helps keep the chicken juicy.