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chicken-marbella
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Chicken Marbella

Prep Time20 minutes
Cook Time1 hour
Marinating1 day
Total Time1 day 1 hour 20 minutes
Course: Main
Keyword: Chicken
Servings: 6 servings
Author: Adapted from The Silver Palate Cookbook

Ingredients

  • 4 pounds bone-in chicken pieces (thighs and breasts), skin-on
  • 2 tbsp Italian parsley, finely chopped

In the Blender or Cuisinart

  • 6 garlic cloves
  • 3 tbsp dried oregano
  • ¼ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 2 tsp coarse salt

Remaining Marinade Ingredients

  • 1 cup pitted prunes, halved
  • 1 cup large green olives, pitted, halved
  • ¼ cup capers, with juice
  • 6 bay leaves
  • ½ cup white wine

Instructions

  • Marinate the chicken ovenight:
    In a blender or Cuisinart, purée the blender ingredients.
    Pour into a large bowl or Ziploc® bag, add the remaining marinade ingredients. Add the chicken pieces and coat completely with the marinade. Cover and let marinate in the refrigerator overnight. 
  • When ready to cook:
    Preheat oven to 350℉.
    Arrange chicken in a single layer, skin side up, in a large roasting pan. Spoon marinade around (not over) the pieces of chicken.
    Bake for 50-60 minutes, basting frequently with the pan juices. Cook until no longer pink (meat thermometer at 160℉), and until the skin is golden brown and crispy.
    With a slotted spoon, move the chicken pieces, prunes, and capers to a serving platter. Pour some of the pan juices over the chicken, and sprinkle with parsley.