Chicken Marbella

This Chicken Marbella is a combination between my favorite sweet roasted chicken and briny Mediterranean olive dishes!

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It’s got the tenderness of a slow-braised meal with the tangy flavor of vinegar and olives and the sweetness of prunes. Essentially, it’s like all your favorite bold flavors wrapped up in one!

Then we add capers and herbs to the pan for some fun depth and savory notes.

This chicken is always a hit with dinner guests and is so easy to make. You can even make a few simple swaps to make this classic dish your own!

Why You’ll Love This Recipe

Something about Chicken Marbella just works every single time. The flavors feel layered and bold, yet the steps stay simple and stress free. You get a dish that looks fancy on the table without spending all day cooking.

Big flavor payoff: The mix of vinegar, wine, olives, and prunes creates a sauce that tastes deep and balanced.

Make ahead friendly: You can marinate the chicken early, which makes dinner prep much easier later.

Great for gatherings: This recipe feeds a crowd and looks beautiful straight from the oven.

Juicy chicken: The marinade keeps the meat tender and flavorful all the way through.

Comfort with character: It feels homey yet special at the same time.

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Ingredients

For the Chicken Marbella:

• 4 pounds chicken pieces
• 5 cloves garlic, minced
• ¼ cup dried oregano
• Salt and black pepper to taste
• ½ cup red wine vinegar
• ½ cup olive oil
• 1 cup pitted prunes
• ½ cup pitted green olives
• ½ cup capers, with a little juice
• 6 bay leaves
• ½ cup brown sugar
• 1 cup white wine
• ¼ cup fresh parsley, chopped

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Step by Step Instructions

1. Marinate the Chicken

Start by placing the chicken pieces in a large bowl or baking dish. Add the garlic, oregano, salt, and pepper. Pour in the red wine vinegar and olive oil, then toss everything well so each piece gets coated. Add the prunes, olives, capers, bay leaves, and brown sugar. Mix gently until evenly spread. Cover and refrigerate for several hours or overnight for deeper flavor.

2. Prepare for Baking

When ready to cook, preheat the oven to 350°F. Remove the chicken from the fridge and let it sit for about 20 minutes so it cooks evenly. Lightly oil a large baking dish or roasting pan. Arrange the chicken skin side up in a single layer, then spoon the marinade and solids evenly over the top.

3. Add the Wine

Pour the white wine slowly around the chicken, not directly over the skin. This helps keep the top from washing out while still building a rich sauce underneath. Use a spoon to spread the prunes, olives, and capers so every piece gets some love.

4. Bake Until Golden

Slide the dish into the oven and bake uncovered for about 50 to 60 minutes. Halfway through, spoon some of the pan juices over the chicken. The skin should turn golden, the sauce should bubble, and the chicken should feel tender when pierced.

5. Finish and Rest

Once cooked, remove the dish from the oven and let it rest for about 10 minutes. Sprinkle fresh parsley over the top just before serving. This short rest helps the juices settle and deepens the flavor.

Tips & Variations

• For extra caramel flavor, turn the oven up slightly during the last 10 minutes and keep an eye on the pan.
• If you prefer boneless chicken, thighs work best and stay juicy.
• Add sliced onions to the marinade for more depth and sweetness.
• Swap white wine with chicken broth if needed, though wine adds more character.
• Taste the sauce before serving and adjust salt or sweetness if needed.

Serving Suggestions

Chicken Marbella shines when paired with simple sides that let the sauce stand out. Serve it with fluffy rice, mashed potatoes, or crusty bread to catch every bit of the juices. A light green salad with lemon dressing balances the richness nicely.

When hosting, I like placing the chicken on a large platter and pouring the sauce over the top. Add extra prunes and olives around the edges for color. It always looks inviting and feels very generous on the table.

Frequently Asked Questions

Can I make this ahead of time?

Yes, this recipe works great made a day ahead. Reheat gently in the oven until warmed through.

Does it taste very sweet?

The sweetness stays balanced by vinegar, olives, and capers. It tastes rich, not sugary.

Can I freeze leftovers?

You can freeze it in an airtight container for up to two months. Thaw overnight before reheating.

What chicken pieces work best?

Bone in thighs and drumsticks give the best flavor and texture, though mixed pieces work well too.

Is this dish very salty?

The olives and capers add salt, so season lightly at first and adjust after baking.

Final Thoughts

Chicken Marbella brings together bold ingredients in a way that feels timeless and comforting. Every bite gives you tender chicken, rich sauce, and little pops of sweet and tangy flavor that keep things interesting. It feels just as right for a quiet family dinner as it does for a special gathering.

I keep coming back to this recipe because it never lets me down. It fills the kitchen with incredible smells, feeds a crowd with ease, and leaves everyone asking for seconds. That kind of reliability makes it a true classic worth keeping close.