This Chicken Marbella has been a centerpiece at family gatherings for years — a dish that balances sweet, salty, and bracingly bright flavors in a way that always gets people reaching for a second helping. I first discovered this combination when combing through an old cookbook at my grandmother's house; the mix of prunes, olives, capers, and brown sugar sounded unlikely, but after the first bite I understood why it has endured. The skin turns golden and slightly caramelized while the interior stays succulent, and the pan sauce — a glossy meld of wine, vinegar, and brine — is irresistible with a slice of crusty bread.

What I love most is how forgiving the method is: a long, simple marinate and a hands-off roast produce restaurant-worthy results with minimal stress. I usually use bone-in thighs and drumsticks because they stay juicy through the roast, and I’ll often make an extra pan just so there’s enough sauce to spoon over rice or couscous. This version follows the classic proportions but includes small technique notes that make the outcome reliably excellent in my kitchen.

Ingredients

• 4 pounds bone-in chicken pieces (thighs and drumsticks recommended): Dark meat stays moist during roasting; look for evenly sized pieces so they cook uniformly. If you prefer breasts, use bone-in to retain juiciness.
• 1 head garlic, cloves peeled and minced: Fresh garlic gives bright, savory backbone — about 10–12 cloves depending on size. Avoid pre-minced jars for best aroma.
• 1/4 cup dried oregano: Oregano offers an earthy, Mediterranean note; use good-quality dried oregano or 3/4 cup fresh chopped if available.
• Kosher salt and freshly ground black pepper to taste: Salt is essential for brining effect during marinate — be generous but adjust if using fine table salt.
• 1/2 cup red wine vinegar: Adds brightness and helps tenderize; if you only have white wine vinegar, it will still work but slightly different flavor.
• 1/2 cup extra-virgin olive oil: A fruity oil adds mouthfeel and helps carry the marinade on the skin; choose a balanced EVOO rather than an intensely peppery bottle.
• 1 cup pitted prunes: Prunes (dried plums) provide a jammy sweetness and body to the sauce — California prunes are common and reliable.
• 1/2 cup Spanish green olives (with pimentos if desired): Spanish manzanilla olives are traditional; pimento-stuffed add a mild sweetness and color contrast.
• 1/2 cup capers with a bit of juice: Capers give that crucial briny, floral tang — rinse lightly if extremely salty, but preserve some juice for flavor.
• 3 bay leaves: Add subtle herbal depth; remove before serving.
• 1/2 cup brown sugar: Sprinkled over before roasting to caramelize the skin and balance the vinegar and brine.
• 1 cup dry white wine: Use a dry, inexpensive bottle you’d drink — Sauvignon Blanc or Pinot Grigio both work to deglaze and create a bright pan sauce.
• 1/4 cup fresh parsley, chopped (for garnish): Fresh parsley adds color and a herbaceous finish; Italian flat-leaf parsley is ideal.

Instructions

Marinate the poultry: In a large bowl or zip-top bag combine minced garlic, dried oregano, 1/2 cup red wine vinegar, 1/2 cup olive oil, prunes, olives, capers (with a little juice), bay leaves, and salt and pepper. Add the chicken pieces and turn to coat thoroughly. Refrigerate at least 6 hours, preferably overnight, turning occasionally so all pieces absorb the marinade evenly. Preheat and arrange: Remove chicken from refrigerator about 20 minutes before roasting to take the chill off. Preheat oven to 350°F. Arrange the pieces skin-side up in a single layer in a large roasting pan so air circulates and the skin can brown. Spoon marinade evenly over, leaving prunes and olives distributed across the top. Add sugar and wine: Sprinkle 1/2 cup brown sugar evenly over the chicken pieces. Pour 1 cup dry white wine around (not directly over) the chicken — the goal is to keep the sugar on top to caramelize while the wine steams and keeps the pan moist. Roast and baste: Roast in the preheated 350°F oven for 50–60 minutes, basting occasionally with pan juices. Look for deep golden, slightly caramelized skin and an internal temperature of 165°F at the thickest part of the thigh. If browning too quickly, tent loosely with foil for the last 10–15 minutes. Rest and finish: Transfer chicken to a serving platter and spoon prunes, olives, and capers over the top. Drizzle generously with pan juices to create a glossy sauce. Garnish with chopped parsley and serve hot with crusty bread, couscous, or rice to soak up the sauce.

Storage Tips

Cool leftovers within two hours and refrigerate in shallow airtight containers for up to three days. For longer storage, freeze portions in heavy-duty freezer bags for up to three months — remove excess air to prevent freezer burn. Thaw overnight in the refrigerator, then reheat gently in a 325°F oven until warmed through, spooning pan juices over the meat to prevent drying. For meal prep, divide chicken and sauce into single-serve containers so reheating is quick and the sauce keeps the meat moist.

Ingredient Substitutions

If prunes are unavailable, use dried apricots or figs for a different sweet note; apricots will be tangier and lighter in color. Swap Spanish green olives for Kalamata for a darker, fruitier brine — reduce added salt if using especially salty olives. If you prefer no alcohol, replace the white wine with low-sodium chicken stock and an extra tablespoon of vinegar to maintain acidity. For a lower-sugar option, cut brown sugar to 2–3 tablespoons — you’ll lose some caramelization but keep balanced flavors.

Serving Suggestions

Serve with crusty country bread to sop up the sauce, or pair with fluffy couscous or steamed rice for a more substantial meal. A simple green salad dressed with lemon and olive oil balances the richness, and roasted seasonal vegetables make a good accompaniment. For special occasions, present the platter family-style with extra parsley and lemon wedges so guests can customize brightness. Leftover chicken also shines shredded into grain bowls or tossed with pasta.

Cultural Background

Chicken Marbella traces roots to a classic American adaptation of Mediterranean flavors made famous by a late 20th-century cookbook that celebrated pantry-friendly global ingredients. The combination of prunes, olives, and capers reflects Moorish and Mediterranean influences where sweet and savory mingle in stews and tagines. Over time, this elegant, rustic combination became a favorite for dinner parties because it’s both unexpected and crowd-pleasing.

Seasonal Adaptations

In winter, add a few whole roasted shallots to the pan for caramelized sweetness; in summer, substitute fresh stone fruits like halved plums for prunes to introduce bright, juicy notes. For holiday service, double the recipe and roast on multiple pans, finishing the sauce on the stovetop to concentrate flavors. For a lighter spring version, reduce brown sugar and increase fresh herbs at the end for a lively, green finish.

Meal Prep Tips

To plan ahead, marinate the poultry the day before and refrigerate. On the day of serving, let the chilled pieces sit at room temperature for 20 minutes before roasting to promote even cooking. Use disposable aluminum pans for easy transport to potlucks, and keep extra pan juices in a sealed container to reheat and spoon over slices. Scale the recipe down for weekday dinners; two pounds of chicken will serve four comfortably.

This preparation combines approachability with sophistication; once you try it, you’ll find it becomes a go-to for both weeknight comfort and celebratory tables. Give it a whirl, make it your own with small swaps, and enjoy the way it brings people together.