This post may contain affiliate links. Please read our disclosure policy.
Chicken Marbella is roasted chicken with a fantastic sweet and sour Mediterranean-inspired flavor!
Every few weeks, Jack and I sit down together to plan out the recipes we feature here on A Family Feast. Sometimes we decide upon recipes that are centered around an upcoming holiday, or we’ll come up with a theme and then develop a week-long series of recipes. Other times, we share recipes that you – our wonderful readers – have asked for over on our Facebook page or requesting in an email to us. And other recipes are just favorites of ours that we’ve made over the years from some of our favorite cookbooks.
This Chicken Marbella recipe falls into that last category. It’s a recipe from one of my long-standing favorite cookbooks, The Silver Palate Cookbook, which features recipes from the food shop that shared the same name for many years in New York City. The intro to this recipe in the cookbook says that Chicken Marbella was the first main-course dish to be offered at the shop – and it was popular with Silver Palate customers for many years!
When I told Jack that I wanted to share this recipe here, he initially had his doubts about the combination of flavors. The chicken is marinated in a combination of garlic, oregano, red wine vinegar, prunes, olives, capers and bay leaves – which is quite an eclectic combination of flavors! But let me tell you – the end result is fantastic!
This Chicken Marbella is moist and tender with a crispy skin, and the marinade cooks into a wonderful sweet and sour sauce with Mediterranean-inspired flavors that is really delicious! It’s gorgeous to look at with it’s deep caramelized skin against the bright green of the olives – making this perfect for a special dinner party. But – it’s a snap to make – so you can easily make this for a weeknight dinner as well!
The original recipe also suggests that this recipe can be adapted using wingettes and drumettes, and serving it as an appetizer. This Chicken Marbella is also delicious served hot or cold!
Interested in more chicken recipes?
Click here for our 100+ Best Chicken Recipes.
You may like these other Chicken recipes:
- Perdue’s Favorite Sweet and Smoky Chicken
- Keto Chicken Cheese Bake
- Chicken with Sweet and Sour Plum Sauce
- Marinated Grilled Chicken
- Chicken and Apples in Honey Mustard Sauce
- Country Baked Chicken
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Chicken Marbella
Note: The original recipe from The Silver Palate Cookbook uses four 2½ pound chickens – which serves a large crowd. We cut the amount of chicken back to one 2½ to 3 pound chicken but left the solids the same since the finished dish seemed like it could use more of the fruit and olives. Our version is a loose adaptation of the original recipe. In preparing this dish, make sure you leave enough time to marinate overnight.
Ingredients
- 1 whole chicken, 2 1/2 to 3 1/2 pounds in weight, or purchase already cut chicken pieces (Note: When we shopped for this recipe, the only chickens left at the market were large roasters so our photograph is actually from a large six-pound chicken. Your chicken pieces will look smaller if you use the size of chicken listed in the recipe.)
- 1 1/2 tablespoons garlic that has been passed through a garlic press (or finely minced)
- 1 1/2 tablespoons dry oregano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 cup pitted prunes, left whole
- 1/2 cup green Spanish olives, pitted and left whole (stuffed or not doesn’t matter)
- 1/4 cup capers with a little liquid
- 4 bay leaves
- 1/2 cup brown sugar
- 1/2 cup white wine
- 3 tablespoons chopped fresh parsley or cilantro
Instructions
- Remove the backbone from the chicken and freeze for later for stock. Cut the chicken into quarters with breast and wing together and leg and thigh together. Place quartered chicken pieces in a zip lock gallon size bag.
- In a small bowl mix garlic, oregano, salt, pepper, red wine vinegar, olive oil, prunes, olives, capers, and bay leaves. Mix together and pour over chicken. Seal the bag and marinate overnight.
- The next day, 90 minutes before you want to serve, preheat the oven to 350 degrees.
- Place the chicken pieces in a shallow baking pan and pour marinate over chicken and let solids fall around the chicken pieces.
- Sprinkle the brown sugar over the chicken pieces and pour the white wine around the outside of the chicken.
- Bake uncovered for 50 minutes, basting every 15-20 minutes. Pierce thigh and if juices run clear, pull them out of the oven. If a little pink, cook for ten more minutes.
- Note: Our giant six-pound bird took one hour. We also put ours under the broiler for a few minutes to crisp the skin up but this is your choice.
- Remove to a platter and spoon prunes, olives and capers over each piece. Then sprinkle with chopped parsley or cilantro and serve the remaining liquid on the side.
- Another Note: We put our liquid in a gravy separator and skimmed off the fat before serving. The liquid is quite tasty actually and was good for dipping the chicken pieces in as we ate.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Martha Hernandez says
Can I place the chicken in a roaster (with or without a rack) instead of a shallow dish? What side dish do you recommend?
Martha says
Hi Martha – you can although if the sides of your roaster are very high, you might not get the same caramelization on the chicken (you could broil it for a few minutes if necessary). Since the dish is so flavorful, I’d keep the sides simple – rice or pasta, mixed greens salad, etc. hope that helps!
Phyllis says
Awesome; used prunes and dried apricots
Martha says
Thanks Phyllis!
Terry Harrison says
Made this dish last night and it was a hit! Will definitely make it again.
Martha says
Thanks Terry! Glad you enjoyed the chicken!
Marigoldsnzinnias says
I planned this for a company dinner and the company was delayed for a day. My chicken marinated for an extra 24 hrs. and turned out wonderful. Thanks for the recipe.
Martha says
So glad you enjoyed the recipe!
Marigoldsnzinnias says
This was a hit
Martha says
Thank you!
JACQUELINE HARPER says
I loved this recipe and told family and friends about it.
Martha says
Thanks Jacqueline!
Shelly Rankin says
I LOVED this even with the vinegar substitute that I mentioned yesterday! Thanks for getting back to me. I am making this for my next girl’s weekend!
Martha says
Glad it worked out for you Shelly!
Shelly Rankin says
I am out of red wine vinegar…can I substitute white wine vinegar or balsalmic…or part of both!!hahaha
Martha says
Sure Shelly – I’d go with white wine or a mix!
Catie says
I have been repeatedly making this for one year. I also looking for savory and exotic new dinner recipes and this completely fulfilled that. My husband and I absolutely love this and it’s perfect for a weekday dinner or special event!! I can’t give this recipe enough praise!
Martha says
Thanks Catie – glad you enjoyed the recipe!