Summer Chicken Marbella

Summer Chicken Marbella


Keep summer going with this flavorful spin on a classic recipe! Plums, apricots, and green olives give this meal a beautiful color and terrific flavor. Simply mix everything up in a baking dish and pop it in the oven until your home is filled with the aromas of summer.

Cook Time
40 minutes
Total Time
13 hr
6 servings

How to Make It

1. Step
Season the chicken thighs and drumsticks all over with the salt. Using your hands, rub the pureed garlic and 1 tablespoon of oregano all over the chicken to coat evenly.
2. Step
In a 9x13-inch glass baking dish, mix together the plums, apricots, red wine vinegar, olive oil, green olives, capers, remaining 2 tablespoons of oregano, and bay leaves.
3. Step
Add the chicken to the baking dish and turn to coat, then turn so the skin side is facing up. Cover the pan with plastic wrap and marinate the chicken in the refrigerator overnight, about 12 hours.
4. Step
Preheat the oven to 375˚F (190˚C).
5. Step
While the oven preheats, remove the chicken from the refrigerator and let come to room temperature, about 30 minutes.
6. Step
Using a paper towel, pat the chicken skin to remove any excess moisture.
7. Step
Sprinkle the chicken skin with the brown sugar. Pour the rosé around the chicken, but avoid pouring directly onto the skin.
8. Step
Bake the chicken for 35–40 minutes, until a thermometer inserted into a chicken thigh, near the bone, reads 160˚F (70°C) and the skin is golden brown.
9. Step
Remove from the oven and let rest for 10 minutes. During this time, the residual heat from cooking will bring the internal temperature of the chicken to 165˚F (75°C).
10. Step
Serve the chicken and sauce over couscous and garnish with the basil.
11. Step


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