Chicken Marbella

Chicken Marbella is a bold, savory-sweet dish that brings together juicy roasted chicken, sweet prunes, briny olives, capers, and aromatic herbs in one unforgettable entrée. First introduced in the iconic Silver Palate Cookbook, this elegant recipe has stood the test of time — equally perfect for a dinner party or an elevated weeknight meal. Marinated overnight and roasted until golden, it delivers layers of flavor in every bite.

Why You’ll Love This Recipe

• A unique combination of sweet, salty, and savory flavors

• Uses simple pantry staples and fresh ingredients

• Make-ahead friendly with overnight marination

• Elegant enough for entertaining, easy enough for weeknights

• Juicy, bone-in chicken stays moist and flavorful

• Naturally gluten-free and dairy-free

• Great for serving a crowd

• Beautiful presentation straight from the oven

• Delicious hot or at room temperature

• Leftovers taste even better the next day

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 pounds chicken pieces (bone-in thighs and drumsticks recommended)

• 1 head garlic, cloves peeled and minced

• ¼ cup dried oregano

• Kosher salt and freshly ground black pepper, to taste

• ½ cup red vinegar

• ½ cup extra-virgin olive oil

• 1 cup pitted prunes

• ½ cup Spanish green olives (with pimentos, if desired)

• ½ cup capers with a bit of juice

• 3 bay leaves

• ½ cup brown sugar

• 1 cup chicken broth

• ¼ cup fresh parsley, chopped (for garnish)

Directions

1. In a large bowl or zip-top bag, combine minced garlic, oregano, salt, pepper, red vinegar, olive oil, prunes, olives, capers (with some juice), and bay leaves.

2. Add the chicken pieces and turn to coat well. Cover and marinate in the refrigerator for at least 6 hours, preferably overnight, turning occasionally.

3. Preheat oven to 350°F (175°C). Arrange the marinated chicken in a single layer in a large roasting pan.

4. Pour the marinade evenly over the chicken. Sprinkle brown sugar over the top, then pour chicken broth around (not directly on top of) the chicken.

5. Roast for 50–60 minutes, basting occasionally, until the chicken is golden brown and the internal temperature reaches 165°F.

6. Transfer the chicken to a serving platter. Spoon prunes, olives, and capers on top, and drizzle with the pan juices.

7. Garnish with chopped fresh parsley and serve hot with crusty bread, couscous, or rice.

Servings and timing

Servings: 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour (plus marination)
Calories: Approximately 430 kcal per serving

Variations

• Chicken Cuts: Use bone-in breasts or boneless thighs if preferred (adjust cooking time accordingly).

• Less Sweet: Reduce the brown sugar to ¼ cup for a less pronounced sweetness.

• Fruit Swap: Substitute prunes with dried apricots or dates for a different sweetness.

• Herb Boost: Add fresh thyme or rosemary to the marinade for a more herbaceous note.

• Spicy Kick: Add red pepper flakes to the marinade for a subtle heat.

• Vegetarian Version: Use roasted cauliflower or mushrooms in place of chicken for a plant-based twist.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: Freeze cooked and cooled chicken with sauce for up to 2 months. Thaw in the fridge before reheating.

• Reheating: Warm gently in a 325°F oven or in a covered skillet over medium heat with a splash of broth.

FAQs

Can I make Chicken Marbella ahead of time?

Yes, this dish is ideal for making ahead. Marinate the chicken overnight and roast just before serving. Leftovers also reheat beautifully.

Can I use boneless chicken?

Yes, but reduce cooking time to avoid drying out the meat. Boneless thighs are a great option.

What can I use instead of prunes?

Dried apricots, golden raisins, or even figs make excellent substitutions.

Is the brown sugar necessary?

It balances the vinegar and saltiness, but you can reduce the amount or use a sugar substitute if needed.

Can I use other olives?

Yes, Kalamata or Castelvetrano olives work well if Spanish green olives aren’t available.

Is this dish spicy?

No, it’s more sweet and savory. Add chili flakes if you’d like some heat.

Can I cook this in a Dutch oven?

Yes, but use a wide pot to allow the chicken to roast evenly in a single layer.

What side dishes pair well with Chicken Marbella?

Serve with couscous, rice, mashed potatoes, or crusty bread to soak up the flavorful juices.

Do I have to baste the chicken?

Basting isn’t required but helps the chicken stay moist and enhances browning.

Can I double the recipe?

Absolutely. Use two roasting pans to avoid overcrowding and ensure even roasting.

Conclusion

Chicken Marbella is a show-stopping dish that blends Mediterranean flavors into an unforgettable meal. With tender roasted chicken, sweet prunes, salty olives, and aromatic herbs, every bite is a savory-sweet experience that feels both sophisticated and comforting. Whether you’re cooking for a special occasion or treating yourself to something flavorful, this recipe is a timeless classic worth making again and again.

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