Chicken Marbella is one of my favorite dinners to make for company, because it’s surprising and really easy to prep ahead. A tangy marinade, briny olives, heaps of garlic, and sweet prunes make this recipe a knockout!
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Table of Contents
A retro dish with modern appeal.
Do you love a little sweet with your savory? A little salty with your sweet? How about olives? Don’t they make everything better? Then you are going to LOVE chicken Marbella.
This is a classic recipe adapted from The Silver Palate Cookbook, prized for its exceptionally balanced flavors.
- To me, chicken Marbella has Chicken Fricassée vibes, in that it’s rustic and simple, but in this simplicity, it has some high-end appeal.
- Almost all the time needed for this recipe is hands-off—it’s the ingredients and marinade that make it so flavorful.
Even though chicken Marbella is easy enough for a weeknight dinner, it’s also impressive enough to serve to guests. (And I promise everyone will ask for the recipe.)
5 Star Review
“Incredible! I had heard about Chicken Marbella but never imagined it would taste this good. The chicken was juicy and soaked up all the marinade’s goodness. I also love that it’s a one-pan dish, which makes cleanup a breeze.”
— Karen —
My Tips and Tricks for Perfect Chicken Marbella
- Overnight Marinade is Mandatory. Chicken Marbella is not a recipe where 30 minutes in the marinade will cut it. The olives, prunes, and bay leaves really need some time to mix and mingle with the chicken to impart their flavor.
- But Don’t Over-Marinate. Leaving the chicken in the marinade too long will give it an unpleasant texture. Overnight will do it!
- Check the Temperature. As always, the best way to know when roasted chicken is ready to eat is with an instant-reader thermometer. Once it reaches 165 degrees F in the thickest part of the thigh, it’s ready to pull out of the oven.
What to Serve with Chicken Marbella
- Grains. Chicken Marbella pairs well with any type of grain, not just rice! Try it with wheat berries or farro too.
- Bread. Baguette slices are always fantastic, but if you’re feeling ambitious, try this Rosemary Olive Oil Bread.
- Vegetables. Smashed Brussels Sprouts would make a fantastic side, as would Roasted Root Vegetables.
- Salad. For a lighter accompaniment, toss a bag of your favorite greens with a simple vinaigrette, or try this Kale and Brussels Sprouts Salad.
Chicken Marbella
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Ingredients
- ⅓ cup extra virgin olive oil
- ⅓ cup red wine vinegar
- 8 ounces pitted prunes about 1 heaping cup
- ⅔ cup pitted Spanish green olives such as Manzanilla or Castelvetrano olives
- ⅓ cup capers with their juices
- 4 bay leaves
- 12 cloves of garlic peeled and finely chopped
- 3 tablespoons dried oregano
- 3 ½ teaspoons kosher salt divided
- 1 teaspoon ground pepper divided
- 4 ½ to 5 pounds bone in skin on chicken thighs 8 to 10
- 1 cup dry white wine
- ⅓ cup brown sugar
- Chopped fresh parsley for serving
- Brown rice and/or baguette slices for serving
Instructions
- In a giant mixing bowl, stir together the oil, vinegar, prunes, olives, capers and their juices, bay leaves, garlic, oregano, 2 teaspoons of the salt, and 1/2 teaspoon of the pepper.
- Add the chicken thighs. With your hands, turn gently to coat them evenly. Cover and refrigerate overnight; turn the chicken once or twice while it marinates so the flavors permeate it evenly.
- When ready to cook, remove the chicken from the refrigerator to take off the chill, place a rack in the center of your oven, and preheat the oven to 350°F. Place the chicken skin-side up in a large roasting pan, being careful not to overlap them. Pour the marinade all over and around the chicken.
- Pour the wine around the chicken (but not on top of them). Sprinkle with the remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Then, sprinkle with the brown sugar.
- Bake the chicken Marbella for 40 to 50 minutes, until the chicken thighs register 145°F on an instant read thermometer. Sprinkle with parsley, cover, and let rest for 10 minutes.
- To serve, transfer the chicken, prunes, and olives and all of the juices to a serving platter (or just set the dish right in the table). Serve hot with rice or baguette and lots of the juices spooned all over everything.
Video
Notes
- Adapted from The Silver Palate Cookbook
- Instead of thighs, you can swap chicken quarters or other bone-in, skin on chicken pieces
- TO STORE: Chicken Marbella can be stored in an airtight container in the refrigerator for up to 4 days.
- TO REHEAT: To reheat, place the chicken in a baking dish and cover with foil. Bake at 350°F until heated through. (The microwave works too, but it’s more of a gamble—it can affect the texture of the meat.)
- TO FREEZE: Store chicken Marbella in an airtight container or freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating and serving.
Nutrition
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Amazing combination of flavors! Did not make any changes at all. Thought it was very good and really enjoyed making and eating something different. Served it with white rice which was delicious with the juices from the Chicken Mirabella. Thank you so much!
So glad to hear, thank you Lori!
It was so yummy.
Thank you Grace!
Incredible! I had heard about Chicken Marbella but never imagined it would taste this good. The chicken was juicy and soaked up all the marinade’s goodness. I also love that it’s a one-pan dish, which makes cleanup a breeze. This is a new favorite for sure, and I’ll be making it again soon.
So glad to hear you enjoyed it, Karen! Thank you!
I’m so glad I tried this Chicken Marbella recipe! The combination of the prunes and olives was just amazing. I let the chicken marinate overnight, and it really made a difference – every bite was packed with flavor. The chicken was so tender, and the sauce was just divine.
Happy to hear you enjoyed it, Cassie! Thank you!