Chicken Marbella is a delightful mix of savory, sweet, and tangy flavors all baked into tender chicken pieces. It’s packed with juicy olives, capers, garlic, prunes, and a touch of red wine vinegar, creating a truly unique and delicious taste. The combination of ingredients might sound unusual, but it works beautifully to make a dish that’s both comforting and a little bit special.
I love making Chicken Marbella when I want something that feels like a treat but is also pretty straightforward to prepare. The marinade lets all those flavors soak into the chicken overnight, so the next day it’s almost like magic when you bake it and everything comes together in the oven. I find that this dish is always a crowd-pleaser, and it’s fun to explain to friends how prunes and olives can actually be best friends on a plate!
My favorite way to serve Chicken Marbella is with a simple side of rice or crusty bread to soak up the flavorful sauce. It’s also great with roasted vegetables or a fresh green salad. Whenever I put it on the table, people always ask for seconds—and that’s proof enough that this recipe deserves a spot in your regular rotation.
Key Ingredients & Substitutions
Chicken: Bone-in, skin-on thighs give the best flavor and stay juicy. You can swap thighs for breasts, but thighs cook more evenly and rarely dry out.
Olives & Capers: Green olives add a salty, tangy punch. If you don’t have capers, try chopped green or black olives for a similar briny flavor.
Prunes: These add sweetness and depth. If unavailable, dried apricots or figs work well as substitutes.
Red Wine Vinegar & Brown Sugar: The vinegar brings acidity, balancing the sweet brown sugar. You can use apple cider vinegar instead, but keep the sugar to maintain sweetness.
Herbs & Garlic: Fresh parsley and oregano brighten the dish. Dried oregano is fine if you don’t have fresh, but fresh garlic makes a noticeable difference.
Potatoes (Optional): Baby potatoes roast well, absorbing the flavors. Yukon Gold or fingerlings are good choices if baby potatoes aren’t available.
How Do You Marinate Chicken for the Best Flavor?
Marinating Chicken Marbella is key to its bold taste. Here’s how to get it right:
- Mix all marinade ingredients together so flavors blend well.
- Coat chicken pieces fully in the marinade. Every bit of skin and meat should be covered.
- Cover and refrigerate for at least 8 hours, ideally overnight. This gives the olives, prunes, and herbs time to soak deeply into the chicken.
- If short on time, even 2-3 hours of marinating helps, but longer is best.
- Before baking, arrange the chicken skin-side up to keep it crispy.
Marinating is the step that turns this simple dish into something special, so don’t skip or rush it!
Equipment You’ll Need
- Large mixing bowl – perfect for combining the marinade ingredients and letting the chicken soak up the flavors evenly.
- Roasting pan or baking dish – big enough to spread out the chicken and potatoes for even cooking.
- Tongs – handy for turning and arranging the chicken without making a mess.
- Sharp knife – useful for slicing garlic and chopping parsley neatly.
- Measuring cups and spoons – to get the vinegar, olive oil, sugar, and spices just right.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless chicken breasts if you prefer leaner meat; just watch cooking time to avoid drying out.
- Add sliced bell peppers or thinly sliced onions to the pan for extra sweetness and color.
- Include a handful of toasted pine nuts sprinkled on top after baking for a crunchy texture contrast.
- Use dried apricots instead of prunes for a brighter, fruitier sweetness.
How to Make Chicken Marbella
Ingredients You’ll Need:
For the Chicken and Marinade:
- 4-5 lbs bone-in, skin-on chicken thighs and/or breasts
- 1/2 cup green olives, pitted
- 1/2 cup prunes, pitted
- 1/4 cup capers with a bit of juice
- 6 garlic cloves, thinly sliced
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon dried oregano
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 1/2 cup brown sugar
- Salt and freshly ground black pepper, to taste
- Optional: 2 cups small baby potatoes or new potatoes, halved
How Much Time Will You Need?
This dish takes about 15 minutes for preparation. The chicken needs to marinate for at least 8 hours, preferably overnight, to soak up all the wonderful flavors. Baking the chicken and potatoes takes about 50 to 60 minutes more. So plan for around 9 hours total, mostly hands-off time.
Step-by-Step Instructions:
1. Make the Marinade:
In a large bowl, mix together the olives, prunes, capers with their juice, sliced garlic, chopped parsley, dried oregano, red wine vinegar, olive oil, brown sugar, salt, and pepper. Stir well until everything is combined.
2. Marinate the Chicken:
Add your chicken pieces to the marinade and turn them so they’re fully coated. Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight. This resting time lets all the flavors soak deep into the chicken.
3. Bake the Chicken:
When you’re ready to cook, preheat the oven to 350°F (175°C). Arrange the chicken pieces skin-side up in a large roasting pan or baking dish. If you’re using baby potatoes, scatter them around the chicken. Spoon the marinade evenly over everything.
4. Roast and Serve:
Bake the chicken uncovered for 50 to 60 minutes, or until it’s cooked through and the skin is nicely browned. If you added potatoes, check they are tender as well. For a crispier skin, broil the chicken for 2-3 minutes at the end, but watch carefully so it doesn’t burn. Once out of the oven, spoon some of the pan juices over the chicken, sprinkle with extra parsley if you like, and serve warm.
Can I Make Chicken Marbella Without Marinating Overnight?
Yes, you can marinate the chicken for at least 2-3 hours if you’re short on time, but for the best flavor, marinating overnight is recommended to let the ingredients fully infuse the chicken.
What Can I Substitute for Prunes in This Recipe?
If you don’t have prunes, dried apricots or dried figs are great alternatives that add a similar sweet, rich flavor to complement the olives and capers.
How Should I Store Leftovers?
Store leftover chicken Marbella in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the chicken juicy and flavorful.
Can I Use Boneless Chicken for This Recipe?
Boneless chicken breasts or thighs can be used, but keep an eye on the cooking time as they tend to cook faster and can dry out if overcooked. Bone-in, skin-on pieces are preferred for juiciness and flavor.
