Ina Garten’s Chicken Marbella

Let’s be real—dinner can feel like a never-ending question mark, especially when the kids are hangry and your brain is fried from back-to-back Zoom meetings. But fear not, chicken lovers! Ina Garten’s Chicken Marbella is here to rescue your evening with a burst of bold, sweet-and-savory flavors that feel both fancy and comforting (yes, both!).

This classic dish has everything: juicy chicken, tangy olives, sweet prunes (trust me on this), and a marinade so good you’ll be tempted to sip it with a straw. And the best part? Most of the magic happens while the chicken is marinating or roasting—aka, hands-off cooking for the win.

Why You’ll Love Ina Garten’s Chicken Marbella

Ina Garten’s Chicken Marbella isn’t just a recipe—it’s a vibe. Think cozy dinner parties, Sunday suppers, or impress-the-in-laws nights, all with minimal effort on your part. This dish delivers major flavor with pantry-friendly ingredients and zero culinary stress.

If you’re a fan of one-pan meals that taste like they took hours to prepare (spoiler: they didn’t), this is your new go-to. It’s rich, elegant, and just quirky enough to keep things interesting.

Ingredients You’ll Need

For the Marinade & Chicken:

• 1 whole chicken (about 3 ½ lbs), cut into 8 pieces or 8 bone-in chicken thighs (more flavor!)
• 2 cups pitted green olives (Castelvetrano = chef’s kiss), chopped
• 1 cup pitted prunes, chopped
• ¼ cup capers, drained
• ½ cup red wine vinegar
• 1 cup dry white wine (hello, Sauvignon Blanc)
• ½ cup olive oil
• 6 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp ground cumin
• 1 tbsp fresh parsley (for garnish)

For Topping:

• 2 tbsp brown sugar
• ¼ cup fresh Italian parsley, chopped

Step-by-Step: How to Make Ina Garten’s Chicken Marbella

Step 1: Marinate Like a Pro

Toss all marinade ingredients—olives, prunes, capers, vinegar, wine, olive oil, garlic, oregano, and cumin—into a large bowl or resealable bag. Mix it up like you mean it.

Add the chicken, making sure it’s well coated. Then, cover and pop it in the fridge. One hour is good, four is better, and overnight? Chef’s kiss.

Step 2: Preheat and Prep

When you’re ready to get cooking, preheat the oven to 375°F. Grab a large baking dish or roasting pan and line it with parchment or a bit of oil. Trust me, you’ll thank yourself when cleanup time rolls around.

Step 3: Roast to Golden Perfection

Pull the chicken from the fridge and nestle it into the baking dish. Pour all that glorious marinade over the top.

Sprinkle with brown sugar—this step is non-negotiable! It caramelizes beautifully and gives the chicken that irresistible sweet crust.

Roast for 45–55 minutes, or until the internal temp hits 165°F. The skin should be golden and crisp, and your kitchen will smell like you’ve been cooking all day (even though you didn’t).

Step 4: Garnish and Serve

Top with fresh parsley for a pop of green. Serve each piece with plenty of those savory-sweet olives, prunes, and capers spooned over the top.

Cooking Tips for Maximum Yum

• Marinate Overnight if you can—it’s a game changer. The flavors become deeper, richer, and more balanced.
• No prunes? Dried apricots or figs can step in and still bring the sweet-savory drama.
• Don’t skimp on the sugar. It’s not “optional”—it’s the secret sauce that makes this dish sing.
• Leftovers alert: The flavors get even better the next day. Pack it up for lunch and prepare to be the envy of the breakroom.

A Little Chicken Marbella Backstory…

True story: I first made Ina Garten’s Chicken Marbella for a potluck with my sister’s in-laws. I was nervous—this crew had opinions. But by the end of the night, not a crumb was left, and I had five recipe requests in my inbox before dessert. It’s been in my regular rotation ever since.

FAQs About Ina Garten’s Chicken Marbella

The Magic of Ina Garten’s Chicken Marbella

Ina Garten’s Chicken Marbella is the perfect dish when you want something special without the stress. Whether you’re hosting friends for a weekend dinner, planning a romantic date night in, or simply trying to jazz up a weeknight meal, this recipe never disappoints. It’s comforting, yet elevated. Classic, yet unexpected.

The combination of juicy chicken, briny olives, and sweet prunes creates a flavor profile that’s complex but approachable—even picky eaters are known to swoon. Plus, the hands-off marinating and roasting means you can spend less time in the kitchen and more time enjoying your evening (or catching up on your favorite show in peace).

Try it once, and I promise it’ll become your go-to for every occasion worth remembering—or even for those Tuesday nights that need a little rescuing. After all, a little Chicken Marbella magic can go a long way.

More Chicken Magic: Recipes You’ll Want to Try Next

If Ina Garten’s Chicken Marbella has you dreaming of more flavorful meals with minimal stress, you’re in for a treat. There’s a whole world of crave-worthy chicken dishes waiting to wow your taste buds. Whether you’re after bold Mediterranean vibes, creamy comfort food, or elegant one-pan meals, these recipes fit the bill beautifully:

• For another Mediterranean-inspired dish packed with fresh herbs and zesty flavor, try this delicious Mediterranean Stuffed Chicken Breast.
• Craving something creamy and cozy? This French Mustard Chicken brings restaurant-worthy elegance straight to your dinner table.
• Love the mix of sweet and savory? Then you’ll adore the robust flavors in this Chicken Exquisito.
• Want a lighter yet flavor-packed option for lunch or dinner? These Chicken Rice Bowls with Creamy Garlic Sauce are a hit with both grown-ups and picky eaters.

So go ahead, keep the chicken magic going and explore even more recipes to shake up your meal routine with ease and joy.

Ina Garten’s Chicken Marbella

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• Author: Aneta
• Total Time: 1 Hour
• Yield: 4 servings 1x

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Description

Ina Garten’s Chicken Marbella is a flavor-packed, sweet-and-savory chicken dish featuring juicy thighs marinated with olives, prunes, capers, and herbs. Perfect for dinner parties or easy weeknight meals!

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Ingredients

Scale 1x2x3x

For Marinade & Chicken:

• 1 whole chicken (about 3 ½ lbs), cut into 8 pieces (or 8 bone-in chicken thighs)

• 2 cups pitted green olives (e.g., Castelvetrano), chopped

• 1 cup pitted prunes, chopped

• ¼ cup capers, drained

• ½ cup red wine vinegar

• 1 cup dry white wine (Sauvignon Blanc or similar)

• ½ cup olive oil

• 6 cloves garlic, minced

• 1 tablespoon dried oregano

• 1 teaspoon ground cumin

• 1 tablespoon fresh parsley, chopped (for garnish)

For Topping:

• 2 tablespoons brown sugar

• ¼ cup fresh Italian parsley, chopped (for garnish)

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Instructions

1. Marinate the Chicken: In a large bowl or resealable bag, combine olives, prunes, capers, vinegar, wine, olive oil, garlic, oregano, and cumin. Add chicken and toss to coat. Marinate in the fridge for at least 1 hour or preferably overnight.

2. Preheat Oven: Preheat to 375°F (190°C). Line a large baking dish or roasting pan with parchment or lightly grease it.

3. Assemble & Roast: Arrange chicken in the dish in a single layer. Pour the marinade over the top. Sprinkle with brown sugar. Roast for 45–55 minutes, or until chicken reaches 165°F internal temp and skin is golden.

4. Garnish & Serve: Remove from oven and sprinkle with fresh parsley. Spoon the rich sauce over each serving.

Notes

For extra flavor, marinate overnight.
Substitute prunes with dried apricots or figs if needed.
Great served with couscous, rice, or roasted potatoes.
Leftovers taste even better the next day!

• Prep Time: 10 minutes (plus marinating time)
• Cook Time: 50 mins
• Category: Main Dish
• Method: Roasting
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 450 kcal
• Sugar: 9 g
• Sodium: 580 mg
• Fat: 28 g
• Saturated Fat: 6 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 110 mg