Chef John's Chicken Marbella

Recipe View 5 mins In a large bowl, whisk together the crushed garlic, dried oregano, black pepper, kosher salt, cayenne pepper, bay leaves (if using), caper juice, red wine vinegar, and olive oil until well combined. (5 minutes)

Recipe View 10 mins Prepare the chicken thighs by making two shallow cuts, about 1 1/2 inches apart, on the skin side, perpendicular to the bone, down to the bone. This helps the marinade penetrate. (10 minutes)

Recipe View 3 mins Scatter half of the olives, prunes, and capers evenly on the bottom of a large marinating container or dish. (3 minutes)

Recipe View 5 mins Place the chicken thighs over the olive-prune mixture, skin side down. Whisk the marinade again to ensure it's well mixed, and spoon a generous amount over each thigh. Flip the thighs over so the skin side is up. (5 minutes)

Recipe View 3 mins Scatter the remaining olives, prunes, and capers over the chicken thighs, and drizzle evenly with the remaining marinade. (3 minutes)

Recipe View 12 hrs 2 mins Place a sheet of parchment paper directly on top of the chicken and press down firmly. This helps ensure the chicken is fully submerged in the marinade. Cover the container and marinate in the refrigerator for at least 12 hours, or preferably 24 hours, for maximum flavor. (2 minutes + 12-24 hours marinating)

Recipe View 10 mins Preheat your oven to 350 degrees F (180 degrees C). (10 minutes)

Recipe View 5 mins Transfer the chicken thighs, skin side up, to a large roasting pan, arranging them in a single layer. Scatter any remaining olives, prunes, and capers from the marinade over the chicken. Pour any remaining marinade over the chicken as well. (5 minutes)

Recipe View 3 mins Pour the white wine into the roasting pan around the chicken. Sprinkle half of the brown sugar evenly over the top of each thigh. (3 minutes)

Recipe View 1 mins Roast in the preheated oven for about 45 minutes. Remove the pan from the oven and baste each thigh with the pan liquids. Sprinkle the remaining brown sugar evenly over the thighs. (1 minute)

Recipe View 38 mins Return the pan to the oven and continue roasting until the chicken thighs are fork-tender, but not falling off the bone, another 30 to 45 minutes. For deeper browning, optionally increase the oven temperature to 425 degrees F (220 degrees C) for the last 15 minutes of cooking time. (30-45 minutes)

Recipe View 15 mins Remove the roasting pan from the oven and let the chicken cool for 15 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken. Sprinkle with chopped fresh parsley before serving. (15 minutes)