Roasted Chicken with Olives and Prunes Chicken Marbella
Discover the perfect harmony of sweet and savory flavors with this Roasted Chicken with Olives and Prunes, also known as Chicken Marbella. This Mediterranean-inspired dish combines tender, golden-baked chicken thighs (or an optional mix of thighs and breasts) with luscious prunes, briny green olives, and capers, all steeped in a vibrant marinade of garlic, red wine vinegar, and herbs. A touch of brown sugar caramelizes the chicken as it roasts, while a splash of dry white wine adds depth to the rich pan juices. Ideal for entertaining or an elevated weeknight meal, this one-pan recipe is not only easy to prepare but also bursts with bold, complex flavors. Serve over roasted potatoes, rice, or crusty bread, and garnish with fresh parsley for a stunning presentation that's as delicious as it is visually appealing.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 2 pieces boneless chicken breasts (optional, mix with thighs if desired)
- 10 whole prunes
- 0.5 cup green olives, pitted
- 2 tablespoons capers with brine
- 4 cloves garlic, minced
- 0.5 cup dry white wine
- 2 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 2 whole bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons packed brown sugar
- 2 tablespoons parsley, chopped (for garnish)
Instructions
In a large mixing bowl or sealable plastic bag, combine olive oil, red wine vinegar, garlic, bay leaves, dried oregano, kosher salt, black pepper, prunes, olives, and capers with brine. Mix thoroughly.
Add the chicken thighs (and optional chicken breasts if using) to the marinade, coating them evenly. Cover the bowl or seal the bag, and refrigerate for at least 2 hours, ideally overnight for best flavor.
Preheat your oven to 375°F (190°C).
Transfer the marinated chicken and its marinade into a large baking dish, arranging the chicken pieces in a single layer, skin-side up.
Pour the white wine evenly around the chicken in the baking dish.
Sprinkle the brown sugar over the top of the chicken.
Bake the chicken in the preheated oven for 50-60 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the skin is golden and crispy.
Occasionally baste the chicken with the pan juices during cooking for extra flavor and to keep the meat moist.
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Garnish with chopped parsley and serve the chicken with the prunes, olives, and pan juices spooned over the top. Pair with roasted potatoes, rice, or crusty bread to complete the meal.
Nutrition Facts
Calories |
2774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.1 g | 196% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 782 mg | 261% | |
| Sodium | 2863 mg | 124% | |
| Total Carbohydrate | 100.7 g | 37% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 64.0 g | ||
| Protein | 220.0 g | 440% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 245 mg | 19% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3141 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
