This easy, juicy, and caramelized Chicken Marbella recipe is packed with olives, capers, and prunes. Marinated in a sweet, herby brine, you’ll love the flavors of this simple yet fancy dish.

If you’re in the mood for more delicious chicken recipes, try my baked chicken with mushrooms for a hearty meal or my Italian dressing chicken for a zesty, tangy twist.

 

This baked Chicken Marbella recipe is a quick weeknight meal, boasting a mix of sweet, briny, and savory flavors, thanks to the olives, capers, and prunes. Marinate ahead and just pop it in the oven when ready! The chicken, marinated in olive oil and red wine vinegar, is tender, juicy, and caramelized by brown sugar. It’s paired with thinly sliced onions and garlic, making the cooking juices irresistible. Ready in about an hour, this dish is restaurant-quality yet surprisingly easy to make at home.

The first time I whipped up chicken Marbella for my fam, I was in a mad dash, juggling work deadlines and my daughter’s dance class. I needed something that felt homemade but didn’t eat up my whole evening. As the chicken marinated, the smell of olives, capers, and prunes filled the kitchen, and it was like a little moment of peace in the chaos. When it came out of the oven, all caramelized and gorgeous, I decided it would be my go-to for dinner guests, too, when I need a bit of gourmet magic! Sometimes, when I want to switch things up, I’ll make chicken saltimbocca instead. Both dishes add a bit of my fancy-pants ‘tude to the dinner party.

What You’ll Need

To make this easy chicken Marbella recipe, you’ll need a few simple ingredients that you can easily find at your local grocery store. Please scroll down the page to the recipe card for precise measurements and full instructions.

For the Marinade

• Olive oil: Helps the marinade penetrate the chicken. You can also use avocado oil or coconut oil. Don’t use vegetable oil.
• Shallot: Adds a subtle, sweet onion flavor.
• Salt & black pepper: A simple seasoning that enhances the flavors.
• Pitted green olives: Olives provide a briny and savory flavor and contribute a Mediterranean flair.
• Olive brine: Intensifies the olive flavor.
• Capers: Bring a tangy, salty punch.
• Caper brine: Adds an extra layer of tanginess.
• Pitted prunes: The fruit contributes a sweet contrast to the saltiness.
• Dried oregano: Adds that perfect touch of herby goodness.
• Red wine vinegar: Provides a bit of acidity to balance the flavors.

For the Chicken

• Bone-in, skin-on chicken thighs and drumsticks: The bone and skin keep the chicken juicy and flavorful. Chicken breasts are also okay.
• Salt and fresh ground black pepper: For seasoning.
• Yellow onion: You can also use a white onion if that is all you have.
• Garlic cloves: I use fresh garlic for a rich garlic flavor. Avoid using garlic powder.
• Bay leaves: To add a subtle, sweet aroma.
• Light brown sugar: Caramelizes during baking, adding a sweet, slightly crunchy topping.
• Dry white wine: Adds a bright, acidic flavor and helps deglaze the pan.
• Low-sodium chicken broth: Keeps the dish moist and adds flavor. You could also use veggie stock.
• Fresh orange juice: Brings a fresh, citrusy sweetness.

How to Make Chicken Marbella

If you’re ready to create this delicious chicken recipe, follow these step-by-step instructions to make a gourmet meal that will impress everyone at the dinner table!

1. Make the marinade and mix the olive oil, shallot, salt, black pepper, green olives, olive brine, capers, and caper brine in a large mixing bowl. Add the prunes, dried oregano, and red wine vinegar. Add the chicken, toss it until it’s completely coated, cover with plastic wrap, and refrigerate it for 1 to 8 hours.
2. Preheat the oven to 350˚F. Place the baking rack on the lowest rack.
3. Remove the chicken from the fridge and place it in a large baking dish. Season it with salt and pepper to taste. Pour in the marinade.
4. Add the onion and quartered garlic in the spaces between the chicken. Add the bay leaves. Sprinkle the chicken with the thinly sliced garlic. Top the chicken thighs and drumsticks with brown sugar. Pour the wine, chicken broth, and orange juice from the side.
5. Bake it. Cook in the oven for 45-50 minutes or until the chicken is cooked through. Remove it from the oven and let it rest for 10 minutes. Baste it with its cooking juices and serve.

Serving Suggestions

This easy chicken Marbella pairs well with all your favorite sides and appetizers, as long as they’re not on the sweet side or too heavily spiced. We start with a bulgur salad or a chickpea salad. As for sides, I particularly love it with Mediterranean and Middle Eastern-inspired dishes like my Mediterranean white bean salad and crispy baked Falafel.

You can also serve it with my roasted artichokes, Lavash bread, and creamy garlic mushrooms with bacon.

How to Store & Reheat Leftovers

Once cooled, store the leftovers in an airtight container and refrigerate for up to 4 days.

Reheat it in the microwave for 2 minutes or until warm. You can also reheat it in a pan set over medium heat for 6 to 10 minutes.

More Baked Chicken Recipes

• Sheet Pan Honey Garlic Lemon Chicken with Potatoes Recipe
• Baked Garlic Butter Chicken
• Piri Piri Chicken (Nando’s Chicken)
• Artichoke Chicken Recipe

ENJOY!