Description
Chicken Marbella is a flavorful and aromatic dish featuring marinated chicken thighs baked with garlic, fresh oregano, prunes, green olives, capers, and bay leaves, all enhanced with red wine vinegar, white wine, and brown sugar. The chicken is marinated for up to 24 hours to absorb the rich Mediterranean-inspired flavors before being roasted to a beautiful golden finish, resulting in a tender, juicy, and savory meal perfect for family dinners or special occasions.
Ingredients
Chicken and Marinade
- 2 1/2 lbs. chicken thighs, skin on, bone-in
- 8 cloves garlic, smashed (or more if preferred)
- 1/2 cup fresh oregano leaves
- 1/3 cup red wine vinegar
- 1/3 cup olive oil
- 1 1/2 cups California prunes (whole or halved)
- 1 cup green olives, pitted (whole or halved)
- 1/3 cup capers plus 2 Tbsp. of their brine
- 2 bay leaves
- 1 Tbsp. kosher salt
- Freshly ground black pepper, to taste
Finishing Ingredients
- 1/2 cup white wine
- 1/4 cup brown sugar
Instructions
- Marinate the chicken: In a large mixing bowl, combine the chicken thighs with the smashed garlic, fresh oregano leaves, red wine vinegar, olive oil, prunes, green olives, capers with their brine, bay leaves, kosher salt, and freshly ground black pepper. Coat the chicken thoroughly in the marinade. Transfer everything to a plastic bag or cover the bowl tightly and refrigerate for at least 2 hours and up to 24 hours, turning occasionally to ensure even marination.
- Preheat the oven: Set your oven to 400°F (200°C) to preheat while you arrange the dish.
- Prepare for roasting: Transfer the marinated chicken and all the marinade ingredients into a roasting pan or a large oven-safe baking dish, spreading everything out evenly.
- Add wine and sugar: Pour the white wine around (not over) the chicken pieces to maintain the topping flavors, then sprinkle the brown sugar evenly over the tops of the chicken thighs.
- Bake and baste: Place the dish in the preheated oven and bake for 40 to 45 minutes. Every 15 to 20 minutes, baste the chicken with the juices in the pan to ensure moistness and to deepen the rich, golden color. The chicken should be cooked to an internal temperature of 165°F (74°C) and will turn deeply golden brown.
- Serve: Once done, transfer the chicken, prunes, olives, and cooking juices to a serving platter. Spoon the flavorful juices over the chicken. Garnish with fresh parsley if desired and serve with your favorite side dishes, such as rice, roasted vegetables, or a fresh salad.
Notes
- Marinating the chicken longer intensifies the flavors, but even 2 hours will add great taste.
- Bone-in, skin-on chicken thighs retain moisture better during roasting.
- You can adjust olive and prune quantities based on your preference for sweetness and saltiness.
- Use fresh oregano for the best aroma, but dried can substitute in a pinch (use about 1 tablespoon).
- Basting during baking keeps chicken juicy and enhances caramelization of the brown sugar topping.
- Make sure the chicken reaches an internal temp of 165°F for food safety.
