This Chicken Marbella is my new favourite “prep it before work” dinner.
You know those recipes that taste like you spent hours in the kitchen… but they’re actually SO easy? This is one of those.
When I have time, I try to prep dinner in the morning so that our busy evenings during the week feel a little bit less hectic. Let’s be honest, it doesn’t happen every day, but on the mornings when I have an extra 10 or 15 minutes, it makes the entire evening feel so much calmer.
My friend Kaitlin told me the other day that it’s the best chicken she’s ever had, so it’s safe to say that this Chicken Marbella has officially earned a permanent spot in our dinner rotation. It’s bright, fresh, packed with flavour and somehow tastes fancy enough to serve to guests while still being simple enough for a Tuesday night.
The best part? You can toss everything together before heading out for the day, let the chicken marinate while you’re at work, and when you get home, all that’s left to do is pop it in the oven. Dinner basically cooks itself while you’re unpacking backpacks, doing homework, taking piano lessons lol… or just sipping on a glass of wine.
The combination of olives, capers, fresh herbs from the garden, lemon, garlic and red wine vinegar creates the most incredible marinade. As it bakes, everything caramelizes into a delicious pan sauce that’s so delicious.
Traditionally, Chicken Marbella is made with prunes and bay leaves, but I skipped both in my version and honestly I didn’t miss them one bit. If you’d like just a touch of sweetness to balance the salty, tangy flavours, you can sprinkle a little brown sugar over the chicken before it goes into the oven. Totally optional, but recommended.
Why We Love This Recipe
- It only takes about 15 minutes to prep in the morning.
- The longer it marinates, the better it tastes.
- It feels elevated enough for entertaining but is easy enough for a weeknight.
- The leftovers are just as delicious the next day (maybe even better).
It’s one of those meals that somehow feels both cozy and fresh at the same time.
Easy Chicken Marbella for Busy Weeknights
Ingredients
12 12 chicken thighs (about 3 lbs)
1/2 cup 1/2 pitted green olives, plus a little of the brine
1/2 cup 1/2 pitted Kalamata olives
1/4 cup 1/4 capers, plus a little of the brine
5 cloves 5 garlic, minced
1/4 cup 1/4 red wine vinegar
1/4 cup 1/4 extra virgin olive oil
2 tsp 2 dried oregano
2 tbsp 2 chopped fresh parsley, plus extra for garnish
Zest and juice of 1 lemon
1/4 cup 1/4 brown sugar (optional, for sprinkling before baking)
Salt (to taste)
Freshly ground black pepper (to taste)
Directions
- In the morning, combine the chicken, green olives, Kalamata olives, capers (plus a splash of the olive and caper brines), garlic, red wine vinegar, olive oil, oregano, parsley, lemon zest and juice, salt and pepper in a large bowl or baking dish. Toss until the chicken is evenly coated.
- Cover and refrigerate for at least 6 hours (or up to overnight). This is the perfect recipe to prep before work so all of those flavours have time to marinate throughout the day. If you can’t prep it ahead of time, allow at least 30 minutes of marinating time.
- When you’re ready to cook, preheat the oven to 425°F.
- Arrange the chicken in a single layer in a baking dish, pouring all of the marinade, olives and capers over top.
- If using, sprinkle the brown sugar evenly over the chicken.
- Bake for 50-60 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F.
- Garnish with additional fresh parsley and serve with rice, roasted potatoes and a fresh side salad. Enjoy!
If you’re looking for a dinner that does most of the work while you’re away for the day, this is it. Future you will be very, very grateful when you walk through the door and dinner is almost done.
Happy cooking!
xo
Jilly
