Chicken Marbella – Roasted Chicken with Prunes, Olives, and Capers

Chicken Marbella is one of those recipes that you just need a little faith to try. The payoff is so worth it!

Add the saltiness from plump green olives and tiny little capers and you’ve elevated roasted chicken to something quite special. But toss in prunes and it’s an unexpected yet spectacular blend of savory with an oh, so lightly sweet note. It’s in no way an ordinary roasted chicken!

Prunes are one of the much ignored or maligned dried fruits. Prunes – simply dried plums – have a gentle sweetness that play beautifully off the savory notes and capture a bit of summer even in the midst of winter.

I make this dish with chicken breasts but if you prefer a drumstick or two you can use chicken legs and thighs, or a mix. I always look for “bone-in and skin on” chicken when roasting. The chicken tends be more flavorful and is less apt to dry out while cooking.

You can marinate the chicken in as little as 30 minutes or let it rest overnight if you want or need to prep in advance. The aromas that fill your house let you know something special is on the way. Elegant enough for your favorite dinner guests – easy enough for a weeknight family dinner!

Chicken Marbella – Roasted Chicken with Prunes, Olives, and Capers

4 tablespoons olive oil

2 teaspoons minced garlic

1 teaspoon dried oregano

1 package prunes, 8 ounces

5 tablespoons capers

3-½ tablespoons brown sugar, divided

2 bay leaves

½ cup green pitted olives (without pimento), about 12 to 14

½ cup white wine, divided

1 small sweet onion, sliced thinly, about 1 cup

4 bone-in chicken breasts, with skin on

3/4 to 1 teaspoon kosher salt

½ teaspoon freshly cracked black pepper

¼ cups sliced almonds

Mix together the olive oil, minced garlic, oregano, 1-½ tablespoons of the brown sugar, bay leaves, and ¼ cup of the white wine.

Add the prunes, capers, and olives.

Place the chicken and the sliced onions in a large storage bag then pour the marinade over the chicken then seal the bag. Lay the bag flat inside a baking dish to catch any leaks. Work the marinade around the chicken to coat well.

Refrigerate for at least 2 hours or overnight, turning periodically to keep the chicken covered in the marinade. About 30 to 45 minutes before you’re ready to roast lightly spray a roasting pan with a cooking spray. Remove the onions from the marinade and spread them out across the bottom of the pan. Place the chicken on top of the onions and season with the kosher salt and black pepper. Sprinkle the remaining 2 tablespoons of brown sugar on top of each chicken breast. Reserve the marinade.

Pour the remaining ¼ cup white wine into the pan and roast in a 375-degree oven for 45 minutes. Add the reserved marinade with the capers, olives, and prunes to the pan along with the almonds. Continue to roast for another 10 to 15 minutes or until the thickest part of the chicken reaches 165-degrees and the juices run clear.

Turn the oven to broil and cook for an additional 2 to 3 minutes to crisp the skin of the chicken and toast the almonds.

Serve over creamy mashed potatoes and top with the prunes, capers, olives, toasted almonds and the pan sauce.

Makes 4 servings.