Chicken Marbella Recipe
Make Chicken Marbella Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Assembly
Finishing & Garnish
Method
Marinade & Assembly
- 1
Prepare the chicken
Rinse the chicken pieces and pat dry with paper towels. Trim excess fat. Season the chicken lightly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper; set aside.
- 2
Make the marinade
In a large bowl, combine sliced garlic, green olives, halved prunes, capers, red wine vinegar, white wine, olive oil, brown sugar, bay leaves, oregano, thyme, remaining 1 teaspoon kosher salt and remaining 1/2 teaspoon black pepper. Whisk briefly to dissolve the sugar and incorporate ingredients.
- 3
Marinate the chicken
Place the seasoned chicken into a nonreactive container or a large resealable plastic bag. Pour the marinade over the chicken ensuring pieces are submerged or well-coated. Seal or cover and refrigerate for at least 4 hours, preferably overnight (8–24 hours) to develop flavor. Turn the chicken once or twice if possible.
- 4
Preheat oven
When ready to cook, preheat the oven to 375°F (190°C). Remove the chicken from the refrigerator and let it come toward room temperature for 20–30 minutes while keeping the marinade.
- 5
Roasting & Finishing
- 6
- 7
Uncover and brown
After 30 minutes, remove the foil. Spoon pan juices over the chicken. Continue roasting uncovered for 20–30 minutes more, basting once or twice, until the skin is golden-brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total roasting time will be about 50–60 minutes depending on piece size.
- 8
Optional broil for crisping
If you want extra-crisp skin, place under a hot broiler for 2–4 minutes, watching closely to prevent burning.
- 9
Rest and garnish
Remove the pan from the oven and let the chicken rest 5–10 minutes. Discard bay leaves. Sprinkle chopped fresh parsley and lemon zest over the chicken. Serve with lemon slices and spoon the glossy pan juices, olives, prunes and capers over each portion.