This version of Chicken Marbella has been a centerpiece in my home for years. I first tasted a similar combination of sweet prunes and briny capers at a friend s dinner party and immediately jotted down the balance of flavors. The idea of roasting bone-in thighs and drumsticks with a salty-sour marinade felt both elegant and deeply comforting. The brown sugar caramelizes on the skin while the olives and capers release bright, savory juices that mingle with the prunes to produce a sauce you will want to sop up with crusty bread.

I discovered this preparation during a busy holiday season when I needed a make-ahead main that felt special but did not require last-minute fuss. Marinating overnight develops savory acidity from red wine vinegar and a gentle herbal backbone from dried oregano. When the roast comes out of the oven the skin is golden and the meat stays succulent because the bone-in pieces keep moisture during the long roast. Every time I serve this dish guests ask for the recipe and reach for extra bread to soak up the sauce.

Ingredients

• Chicken: 4 pounds bone-in pieces (thighs and drumsticks recommended). Choose pieces of similar size for even cooking and check for well-trimmed fat; dark meat stays moist during roasting and benefits from the long cook time.
• Garlic: 1 head, cloves peeled and minced. Fresh garlic adds a fragrant backbone; use a microplane or fine mince so it disperses through the marinade.
• Dried oregano: 1/4 cup. Prefer Mediterranean or Greek oregano for a robust herbal note; dried is concentrated so one-quarter cup provides depth without wilting.
• Red wine vinegar and extra-virgin olive oil: 1/2 cup each. The vinegar brings brightness while a fruity EVOO (for example Castillo de Canena or any quality Spanish EVOO) balances richness.
• Prunes: 1 cup pitted. Use plums labeled as prunes such as Sunsweet for a sticky sweetness that breaks down and enriches the sauce.
• Spanish green olives: 1/2 cup. Manzanilla or Spanish Queen olives with pimentos are traditional; their firm texture and brine add contrast.
• Capers: 1/2 cup with a bit of their brine. Rinse lightly or use as-is to control salt; they provide the bright saline pop the dish needs.
• Brown sugar, white wine, bay leaves, parsley: 1/2 cup packed brown sugar, 1 cup dry white wine, 3 bay leaves, 1/4 cup fresh parsley chopped. The sugar caramelizes on top, the wine loosens the sauce, and parsley freshens at the end.
• Salt and pepper: Kosher salt and freshly ground black pepper to taste. Start light and adjust after roasting.

Instructions

Make the marinade and combine:In a large bowl or a heavy-duty zip-top bag, combine the minced garlic, dried oregano, 1/2 cup red wine vinegar, 1/2 cup extra-virgin olive oil, pitted prunes, 1/2 cup Spanish green olives, 1/2 cup capers with a splash of their brine, and 3 whole bay leaves. Season with kosher salt and freshly ground black pepper. Add the chicken pieces and turn them several times to coat thoroughly. Massage marinade into the skin and under the skin where possible for deeper flavor penetration. Seal and refrigerate for at least six hours and preferably overnight, turning occasionally to redistribute the marinade.Preheat and prepare for roasting:When ready to roast, preheat the oven to 350 degrees Fahrenheit. Remove chicken from the fridge about 30 minutes before roasting to take the chill off and promote even cooking. Arrange the chicken pieces skin side up in a single layer in a large roasting pan with a rack if you have one. Spread the prunes, olives, capers, and bay leaves evenly among the pieces so each serving gets both fruit and brine.Add sugar and wine:Sprinkle the top of each chicken piece with a light, even layer of brown sugar, about 1/2 cup total across the pan. Pour 1 cup dry white wine around the edges of the pan, keeping the liquid away from directly washing the sugar off the skin; this helps form the sweet-salty glaze on the surface.Roast and baste:Place the pan in the oven and roast for 50 to 60 minutes. Baste occasionally with pan juices using a spoon to keep the surface glossy and to redistribute flavor. The chicken is done when the skin is golden and an instant-read thermometer inserted into the thickest part of the thigh away from the bone registers 165 degrees Fahrenheit. If you want crisper skin, finish under a broiler for two to three minutes while watching carefully.Rest, finish, and serve:Transfer the chicken pieces to a warmed platter. Spoon the prunes, olives, and capers across the top and drizzle with the pan juices warmed on the stove if needed. Sprinkle 1/4 cup chopped fresh parsley before serving for brightness. Serve hot with crusty bread, couscous, or long-grain rice to soak up the sauce.

Storage Tips

Store cooled leftovers in airtight containers in the refrigerator for up to four days. To maintain texture, store the chicken separate from any starchy sides so you can reheat the proteins in a moderate oven at 325 degrees Fahrenheit to avoid overcooking. For freezing, place pieces in single layers on a sheet pan, flash-freeze, then transfer to freezer bags for up to three months. Reheat from frozen at 325 degrees Fahrenheit until internal temperature reaches 165 degrees Fahrenheit, covered with foil to prevent excessive drying.

Ingredient Substitutions

If you do not have prunes, dried apricots or dates work well though they will alter sweetness and texture. Substitute green olives with Kalamata for a deeper, fruitier brine; reduce added salt if Kalamata are particularly briny. Capers can be swapped for chopped green peppercorns in brine for a softer pop. If avoiding alcohol, replace the white wine with low-sodium chicken stock plus 2 tablespoons lemon juice per cup to keep acidity.

Serving Suggestions

Serve the chicken over steamed couscous or saffron rice to collect the juices. Garnish with additional chopped parsley and thin lemon slices for brightness. For a casual spread, present the pan in the center of the table with crusty country bread and a simple green salad dressed in a light vinaigrette. This dish pairs well with roasted root vegetables or a buttered green bean salad to balance the sweet-salty profile.

Cultural Background

Chicken Marbella has roots in Mediterranean and Sephardic culinary traditions where sweet dried fruit and briny elements are commonly paired with meat. The combination of prunes, olives, and capers reflects an ancient palate that embraces contrasts. Through adaptation it became a favorite in many Western kitchens, often celebrated for its balance of savory, sour, and sweet. The dish feels celebratory yet approachable, a reason it appears on many family and holiday tables.

Seasonal Adaptations

In winter, the depth of prunes and warm spices complements roasted root vegetables. In summer, lighten the dish with less brown sugar and bright herb additions like chopped cilantro or mint. Swap prunes for fresh halved peaches or apricots late in summer and finish with a squeeze of lemon to brighten. For a holiday twist, add a small pinch of cinnamon and a handful of toasted almonds scattered over the finished dish for crunch.

Meal Prep Tips

For meal prep, portion chicken into single-serving containers with a scoop of rice or couscous. Keep the sauce separate until reheating to preserve texture. Reheat uncovered in a 325 degrees Fahrenheit oven for 15 to 20 minutes or until warmed through, adding a splash of water or stock if sauce has thickened. Label containers with the date and use within four days for best quality.

This roast is one of those dishes that invites improvisation. Once you understand the balance of acid, fat, sweet, and brine, you can make it your own and enjoy the way simple ingredients transform into something memorable.