Christmas Chicken Marbella With Olives and Prunes

Imperial November 12, 2026November 12, 2026

Quick Recipe Version (TL;DR)

Christmas Chicken Marbella with Olives and Prunes pairs golden roasted chicken with briny olives, tender prunes, and a glossy sweet-and-tangy pan sauce. An overnight marinade does most of the work, making this a lovely centerpiece for a relaxed holiday dinner.

Yield: 8 servings, 1 chicken thigh per serving
Prep Time: 20 minutes
Marinating Time: 12 hours
Cook Time: 1 hour
Total Time: 13 hours 20 minutes, including marinating and a resting period that overlaps with sauce preparation

Quick Ingredients

8 large bone-in, skin-on chicken thighs, 4 pounds (1.8 kg) total
8 garlic cloves, finely minced
1 tablespoon dried oregano
1/3 cup (80 ml) red wine vinegar
1/3 cup (80 ml) extra-virgin olive oil
1 cup (140 g) drained, pitted green olives
3 tablespoons (27 g) drained capers, plus 2 tablespoons (30 ml) caper brine
1 cup (170 g) pitted prunes
2 dried bay leaves
1/2 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper
1/4 cup (50 g) packed light brown sugar
1/2 cup (120 ml) dry white wine
1/4 cup (15 g) chopped fresh flat-leaf parsley

Do This

1. Combine the garlic, oregano, vinegar, oil, olives, capers, caper brine, prunes, bay leaves, salt, and pepper. Add the chicken, cover, and refrigerate for 12 hours.
2. Heat the oven to 400°F (205°C). Divide the chicken and all its marinade between two 9-by-13-inch roasting dishes, keeping the chicken skin-side up.
3. Sprinkle the brown sugar over the chicken and pour the wine around the pieces.
4. Roast uncovered for approximately 50 minutes, swapping the dishes halfway through. Check from 40 minutes onward; the chicken must reach at least 165°F (74°C), although thighs are more tender at 175–185°F (79–85°C).
5. Transfer the chicken, olives, prunes, and capers to a serving platter. Discard the bay leaves and rest the chicken for 10 minutes.
6. Meanwhile, skim excess fat from the pan juices and simmer them in a saucepan for 10 minutes. Spoon the sauce around the chicken, scatter with parsley, and serve.

Why You’ll Love This Recipe

Holiday-worthy without the fuss: The chicken marinates overnight, leaving you with straightforward roasting and a quick pan sauce on the day.
A beautiful balance of flavors: Sweet prunes and brown sugar soften the bright vinegar, salty olives, and punchy capers.
Juicy, forgiving chicken: Bone-in thighs stay moist and become wonderfully tender as they roast.
Easy to serve: The fruit, olives, and glossy sauce make their own colorful accompaniment. Add mashed potatoes, couscous, or crusty bread to catch every spoonful.

Grocery List

Produce: 1 large head garlic, yielding 8 cloves; 1 small bunch fresh flat-leaf parsley.
Meat: 8 large bone-in, skin-on chicken thighs, approximately 4 pounds (1.8 kg).
Dairy: None needed.
Pantry: Dried oregano, red wine vinegar, extra-virgin olive oil, pitted green olives, capers packed in brine, pitted prunes, dried bay leaves, fine sea salt, black pepper, light brown sugar, and dry white wine.

Full Ingredients

For the Chicken and Marinade

8 large bone-in, skin-on chicken thighs, 4 pounds (1.8 kg) total; trim any loose flaps of excess skin or fat
8 garlic cloves, finely minced
1 tablespoon dried oregano
1/3 cup (80 ml) red wine vinegar
1/3 cup (80 ml) extra-virgin olive oil
1 cup (140 g) pitted green olives, drained and left whole
3 tablespoons (27 g) capers, drained
2 tablespoons (30 ml) caper brine, reserved from the jar
1 cup (170 g) pitted prunes, left whole
2 dried bay leaves
1/2 teaspoon fine sea salt, approximately 3 g
1/2 teaspoon freshly ground black pepper

For Roasting and Finishing

1/4 cup (50 g) packed light brown sugar
1/2 cup (120 ml) dry white wine, such as Sauvignon Blanc or Pinot Grigio
1/4 cup (15 g) chopped fresh flat-leaf parsley

Christmas Chicken Marbella With Olives and Prunes – Closeup

Step-by-Step Instructions

Step 1: Make the flavorful marinade

In a large nonreactive bowl, combine the garlic, oregano, red wine vinegar, olive oil, green olives, capers, caper brine, prunes, bay leaves, salt, and pepper. Stir well so the garlic and oregano are evenly distributed. A glass, ceramic, or stainless-steel bowl works well; avoid uncoated aluminum because the vinegar can react with it.

Pat the chicken dry with paper towels; do not rinse it. Add it to the marinade and turn each piece to coat, gently working a little marinade beneath any loose edges of skin without pulling the skin off.

Step 2: Marinate overnight

Cover the bowl tightly and refrigerate at 40°F (4°C) or below for 12 hours. If convenient, turn the chicken once during this time. You can also divide the chicken and marinade between two food-safe zip-top bags set in a rimmed tray.

For scheduling flexibility, marinate for at least 8 hours and no longer than 24 hours. The 12-hour marinade is included in the stated total recipe time.

Step 3: Prepare the oven and roasting dishes

Heat the oven to 400°F (205°C), with racks in the upper and lower thirds. Set out two 9-by-13-inch roasting dishes. Use metal roasting pans, or oven-safe ceramic dishes rated for this temperature.

Divide the chicken between the dishes, arranging 4 thighs in each, skin-side up, with a little space between them. Divide all the marinade, olives, prunes, capers, and bay leaves between the dishes. Tuck the prunes down into the liquid around the chicken rather than leaving them exposed on top, where they can scorch.

Step 4: Add the sugar and wine

Sprinkle 2 tablespoons of the brown sugar over the chicken in each dish, using the full 1/4 cup in total. Pour 1/4 cup (60 ml) of the white wine around the chicken in each dish, avoiding the tops so you do not wash away the sugar.

The sugar will help the skin develop a deep golden color, while the wine loosens the marinade into a flavorful roasting liquid.

Step 5: Roast until golden and tender

Roast uncovered for approximately 50 minutes. After 25 minutes, swap the dishes between the upper and lower racks and rotate each dish from front to back for more even browning.

Begin checking the chicken after 40 minutes. Insert an instant-read thermometer into the thickest part of a thigh without touching the bone. Every piece must reach at least 165°F (74°C); for especially tender thighs, aim for 175–185°F (79–85°C). Cooking time may vary with the size of the thighs and the material of your dishes.

If the skin becomes deeply browned before the chicken is cooked, loosely tent the affected pieces with foil. Keep the olives and prunes nestled in the juices, and avoid repeatedly basting the skin so it can brown properly.

Step 6: Rest the chicken and reduce the sauce

Transfer the chicken to a warm serving platter. Use a slotted spoon to arrange the olives, prunes, and capers around it, and discard both bay leaves. Let the chicken rest for 10 minutes, uncovered or very loosely tented with foil.

Carefully pour the roasting juices from both dishes into a medium saucepan. Spoon off excess surface fat, leaving the flavorful juices behind. Bring to a full boil over medium-high heat, then reduce the heat and simmer uncovered for 10 minutes, stirring occasionally, until glossy and slightly reduced. The sauce should remain pourable, not become a thick glaze.

Step 7: Finish with parsley and serve

Spoon some of the hot sauce around the chicken and over the olives and prunes, leaving most of the browned skin uncovered. Scatter the chopped parsley over the platter and serve the remaining sauce alongside.

For a generous Christmas meal, pair the chicken with creamy mashed potatoes, fluffy couscous, or crusty bread, plus a simply dressed green salad or roasted green beans.

Pro Tips

Choose evenly sized thighs: Similar-sized pieces cook at a similar pace. If some finish early, transfer them to the platter while the larger pieces continue roasting.
Give the chicken room: Two roasting dishes prevent crowding and help the skin brown rather than steam.
Start with modest salt: Olives, capers, and their brine already provide plenty. Taste the finished sauce before deciding whether it needs any additional seasoning.
Keep the fruit in the liquid: Prunes become beautifully soft as they roast, but exposed fruit can burn before the chicken finishes cooking.
Reduce by appearance as well as time: If your pans produce very little liquid, shorten the reduction. If the sauce becomes too concentrated, stir in hot water 1 tablespoon at a time until pleasantly balanced.

Variations

Alcohol-free version: Replace the 1/2 cup (120 ml) white wine with 1/2 cup (120 ml) low-sodium chicken broth. Keep the red wine vinegar for its essential tang.
Prunes and apricots: Replace half the prunes with 1/2 cup (85 g) dried apricots for a brighter, golden-orange accent.
Citrus finish: Add 1 teaspoon finely grated lemon zest with the parsley just before serving for a fresh contrast to the rich sauce.

Storage & Make-Ahead

Make ahead: Prepare the marinade and add the chicken 12–24 hours before roasting. Keep refrigerated until you are ready to arrange it in the roasting dishes. Measure the sugar and wine separately and chop the parsley ahead to make the final preparation especially easy.

Refrigerate: Refrigerate cooked chicken and sauce in shallow, airtight containers within 2 hours of cooking. Store for up to 4 days.

Freeze: Freeze the cooled chicken with its sauce, olives, and prunes for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat: Place the chicken and sauce in a baking dish, cover, and heat at 350°F (175°C) for approximately 20–25 minutes, or until the chicken reaches 165°F (74°C) throughout. Larger pieces may take longer. Add a small splash of water if the sauce has thickened; the skin will be softer after storage and reheating.

Nutrition (per serving)

Estimated for one chicken thigh with one-eighth of the olives, prunes, and sauce, including the skin and excluding side dishes. Values vary with chicken size, olive brand, and how much sauce and rendered fat are served.