Chicken Marbella

What a genius combo, with sweet dried prunes and salty olives! In this recipe, I only used green olives. Because they are more salty than black ones, they work really well with prunes. You can easily double or triple the portion for a big dinner party.

I have done this dish many times in the past, in many ways. You can marinate the chicken just before roasting, leave it for 15-20 minutes before cooking, or marinate it overnight. But I must say, it’s worth the time to marinate overnight, as the chicken absorbs the flavour deeply and tastes much better.


  • 1 whole chicken, about 1.5 kg, broken into 8 pieces
  • 1/2 cup pitted green olives in brine
  • 1/3 very full cup dried prunes
  • 1/3 cup dark brown sugar
  • 100 ml good quality white wine
  • 2 bay leaf
  • 1 tsp dried oregano

Mix all ingredients with chicken in a baking tray, tossing well to make sure meat is evenly coated with marinade.

Let sit overnight, or at least 4 hours in the fridge.

Remove from fridge and leave out at room temperature for about 30 minutes.

Preheat oven with grill and fan assist function to 180℃.

Toss chicken and marinade once, then turn chicken pieces skin side up, distributing them evenly on baking tray.

Roast on middle rack for 45-50 minutes or until chicken is cooked through.

Serve with roasted potatoes and a simple green salad.

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