Ina Garten's Chicken Marbella
Ina Garten's Chicken Marbella is a stunning make-ahead dinner featuring bone-in chicken marinated overnight in a bold mixture of olives, capers, prunes, garlic, and herbs. Roasted until golden and glossy, it delivers a deeply savory, sweet, and briny flavor in every bite. It is the perfect showstopper for dinner parties and weeknight meals alike.
Equipment
- Large mixing bowl
- Large baking dish (13x9 inch or larger)
- Instant-read thermometer
- Basting brush or large spoon
Ingredients
- 4 lbs bone-in, skin-on chicken pieces thighs and drumsticks recommended
- 1 cup pitted prunes
- 1 cup pitted green olives good quality, such as Castelvetrano or Manzanilla
- 1/2 cup capers with 1/4 cup of their brine
- 8 cloves garlic minced
- 2 tablespoons dried oregano
- 1/3 cup red wine vinegar
- 1/3 cup extra-virgin olive oil
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper freshly ground
- 1/2 cup brown sugar packed, for sprinkling over the top
- 1 cup dry white wine such as Sauvignon Blanc or Pinot Grigio
- 1/4 cup fresh flat-leaf parsley roughly chopped, for serving
Instructions
- In a large mixing bowl, combine the minced garlic, dried oregano, red wine vinegar, olive oil, prunes, green olives, capers, caper brine, salt, and pepper. Stir thoroughly to combine all the marinade ingredients.
- Add the chicken pieces to the bowl and toss well to coat every piece evenly with the marinade. Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours, or overnight for best results.
- When ready to cook, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Arrange the marinated chicken pieces in a single layer in a large baking dish. Spoon all of the marinade, prunes, olives, and capers evenly over and around the chicken.
- Pour the white wine around the chicken pieces in the bottom of the dish. Sprinkle the brown sugar generously and evenly over the tops of all the chicken pieces.
- Roast uncovered in the preheated oven for 50 to 60 minutes, basting the chicken with the pan juices once or twice during cooking, until the skin is deeply golden and caramelized and an instant-read thermometer inserted into the thickest part registers 165 degrees Fahrenheit.
- Remove from the oven and allow the chicken to rest for 5 minutes. Spoon the pan juices generously over the top, scatter fresh parsley over everything, and serve immediately with couscous, crusty bread, or a simple green salad.
Notes
For the deepest flavor, marinate overnight rather than the minimum 8 hours. Do not skip the brown sugar, it is essential for the caramelized glaze. Use a baking dish large enough so the chicken is in a single layer without crowding. Leftovers keep refrigerated for up to 4 days and actually taste better the next day as the flavors meld further. To freeze, cool completely and store in airtight containers for up to 3 months. Reheat covered in a 325 degree oven with a splash of white wine or broth added to the dish.