Description
Chicken Marbella is a sweet and savory baked chicken dish made with prunes, olives, capers, and herbs marinated overnight, then baked in a flavorful broth. Juicy, tender, and full of Mediterranean-inspired flavors, it’s elegant enough for entertaining yet simple for a weeknight meal.
Ingredients
2 tbsp juice from capers
1/4 cup olive oil
2 tbsp honey
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp dried oregano
2 tbsp red wine vinegar
2 cloves garlic, minced
4 bone-in, skin-on chicken thighs
1 cup pitted prunes
1 cup green Spanish pitted olives
2 tbsp capers
4 bay leaves
1/2 cup chicken broth
Instructions
- In a large bowl, whisk together caper juice, olive oil, honey, salt, pepper, oregano, red wine vinegar, and garlic.
- Add chicken, prunes, olives, capers, and bay leaves. Toss to coat well. Cover and refrigerate for at least 4 hours, preferably overnight.
- Preheat oven to 375°F (190°C). Transfer everything to an 8×8-inch baking pan, placing chicken skin-side up. Pour the broth over the top.
- Cover with foil and bake for about 40 minutes, or until the chicken reaches 165°F.
- Remove foil, switch oven to broil, and broil for 5 minutes until the skin is golden brown.
- Serve warm with pan juices spooned over the chicken.
Notes
Substitute prunes with dried apricots or figs for variation.
Add extra vinegar for a sharper flavor.
Drizzle more olive oil before baking for extra richness.
Swap thighs for a whole cut-up chicken to serve more people.
Leftovers freeze well for up to 2 months; thaw overnight before reheating.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 405
- Sugar: 13g
- Sodium: 720mg
- Fat: 23g
- Saturated Fat: 4.5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg
