This Chicken Marbella is one of those dishes that instantly transports you to a friendly table full of conversation and generous portions. I first encountered this combination of tart vinegar, sweet prunes, briny olives, and capers at a family dinner where a neighbor brought a large pan warm from her oven. The contrast of flavors was so striking it felt like a revelation, and I soon adapted the method to suit my weeknight life. The result is deeply savory dark meat with glossy, caramelized sugar and a tangy, slightly fruity pan sauce that insists on crusty bread for mopping.

I usually make this for holidays and casual dinner parties because it scales beautifully and rewards patience in the marinade step. The bone-in thighs and drumsticks stay juicy even after a long roast and pick up the marinade flavors wonderfully. The texture is at once tender and crisp where the skin caramelizes. This dish is part technique and part trust in the chemistry between vinegar, sugar, and time. It has become my go-to when I want something showy yet simple enough to prepare ahead and enjoy with friends.

Ingredients

• Chicken: 4 pounds chicken pieces, bone-in thighs and drumsticks recommended. Dark meat stays moist and delivers richer flavor when roasted.
• Garlic: 1 head cloves peeled and minced. Fresh garlic brings sharp warming aromatics; avoid preminced jars for brightest flavor.
• Dried oregano: 1/4 cup. Use a robust Mediterranean oregano, not mild Mexican oregano, to stand up to the vinegar.
• Salt and pepper: Kosher salt and freshly ground black pepper to taste. Season generously in the marinade to penetrate the meat.
• Red wine vinegar: 1/2 cup. Provides bright acidity and is essential for balancing the brown sugar and prunes.
• Extra-virgin olive oil: 1/2 cup. Use a fruity, medium-bodied oil for flavor and to help the marinade cling to skin.
• Prunes: 1 cup pitted. These bring sweet, jammy depth that becomes a luxurious sauce component when roasted.
• Spanish green olives: 1/2 cup, with pimentos if desired. Choose firm, briny olives such as manzanilla or sevillano for texture.
• Capers: 1/2 cup with a bit of juice. The caper brine adds sharp, saline high notes that lift the sauce.
• Bay leaves: 3. Whole leaves add subtle herbal weight during the long marinade and roasting.
• Brown sugar: 1/2 cup. Sprinkled on top before roasting to create a caramelized, shiny glaze on the skin.
• Dry white wine: 1 cup. Adds body to the pan juices and a touch of acidity to balance the sugar.
• Fresh parsley: 1/4 cup chopped for garnish. Fresh herbs brighten the finished dish and add color contrast.

Instructions

Marinate the poultry: In a large mixing bowl or a heavy duty zip-top bag combine the minced garlic, dried oregano, kosher salt, black pepper, red wine vinegar, olive oil, pitted prunes, Spanish green olives, capers with a bit of their juice, and the bay leaves. Add the chicken and turn thoroughly to coat each piece. Seal or cover and refrigerate at least 6 hours, preferably overnight. Turn the chicken occasionally so the marinade penetrates evenly. This long cold soak lets the acid and aromatics tenderize and flavor the meat. Prepare for roasting: Preheat the oven to 350 F. Remove the chicken from the refrigerator and let it sit for 15 to 20 minutes while the oven comes up to temperature. Arrange the pieces in a single layer in a large roasting pan with skin side up. Pour the marinade over the top so prunes and olives are distributed, then sprinkle the brown sugar evenly across the skin. Pour the dry white wine into the pan around the chicken, not over the pieces, to help keep the sugar in place and add moisture for the roasting process. Roast and baste: Roast in the preheated oven for 50 to 60 minutes. Baste occasionally with pan juices, taking care not to dislodge the brown sugar glaze. The chicken is done when the skin is golden and an instant read thermometer inserted into the thickest part away from bone reads 165 F. If the skin is browning too quickly, tent loosely with foil for the last 10 minutes. Finish and serve: Transfer the chicken to a platter and spoon prunes, olives, and capers over the top. Skim off excess fat from the pan juices if desired and drizzle the sauce over the chicken. Garnish with the chopped fresh parsley and serve immediately with crusty bread, couscous, or rice to soak up the juices.

Storage Tips

Store leftovers in a shallow airtight container in the refrigerator for up to four days. For longer storage, portion the chicken and sauce into freezer safe containers and freeze for up to three months. When reheating, thaw overnight in the refrigerator, then warm gently in a 325 F oven until heated through to preserve texture. Reheat pan juices on the stove and spoon over the chicken rather than microwaving the pieces to prevent the skin from becoming soggy.

Ingredient Substitutions

If you cannot find prunes, dried cherries or figs work as alternatives though each will shift the flavor profile slightly. For olives you can swap in Kalamata for a darker, fruitier note; reduce any rinsing if they are very salty. White wine can be replaced with low-sodium chicken stock plus a tablespoon of white wine vinegar if you prefer to avoid alcohol. Brown sugar may be swapped for honey at a slightly reduced quantity to avoid excessive sweetness.

Serving Suggestions

Serve over fluffy couscous, saffron rice, or buttered orzo to absorb the sauce. A crisp green salad dressed with lemon vinaigrette cuts the richness, as does a simple yogurt herb sauce on the side. Garnish with extra chopped parsley and lemon wedges for brightness. For festive meals, present the whole pan at the table so guests can help themselves to prunes and olives, and provide plenty of crusty bread for mopping.

Cultural Background

The dish traces its inspiration to Mediterranean flavor combinations where sweet dried fruit and briny elements meet roasted meats. Variants appear across Spanish and Moorish influenced cooking where olives, vinegar, and preserved fruits bring contrasting notes. The modern plated version you often see on American tables owes much to mid century reinterpretations that emphasized glazed finishes and generous garnishes, turning home pantry items into celebratory fare.

Seasonal Adaptations

In winter use darker dried fruits like figs and add a stick of cinnamon to the marinade for warming spice. In spring and summer lighten the dish with extra lemon zest and replace some of the brown sugar with a tablespoon of honey. For holidays increase quantities and add roasted root vegetables to the pan so they braise in the pan juices, creating a one pan centerpiece that feeds a crowd.

Meal Prep Tips

Double the marinade and chicken to stash half in the freezer before roasting. You can marinate and freeze raw in vacuum bags; thaw overnight in the refrigerator before roasting. Alternatively, roast the whole batch and freeze individual portions with sauce in meal sized containers. For quick weeknight dinners, reheat in a moderate oven and finish under a broiler briefly to refresh the glaze and crisp the skin.

Make this recipe your own by adjusting the balance of sweet, sour, and salty. It rewards small experiments such as using orange zest, swapping dried fruit, or trying different olive varieties. Serve it with good company and plenty of bread, and you will find it returns to your table again and again.