Marbella Chicken

For the marinade:
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 4 garlic cloves (minced)
• 1/4 cup fresh parsley (chopped)
• 1/4 cup capers with brine
• 1/2 cup pitted prunes
• 1/2 cup green or black olives
• 2 tbsp brown sugar
• 1 tsp dried oregano
• Salt and pepper to taste

For the chicken:
• 6 bone-in, skin-on chicken thighs
• 1/2 cup white wine
• 2 tbsp olive oil

For garnish:
• Fresh parsley
• Lemon wedges

Step 1: Prepare the marinade
1. In a large mixing bowl, combine olive oil, red wine vinegar, minced garlic, chopped parsley, capers with brine, prunes, olives, brown sugar, oregano, salt, and pepper.

Step 2: Marinate the chicken
1. Place the chicken thighs in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated.
2. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

Step 3: Roast the chicken
1. Preheat your oven to 190°C (375°F).
2. Transfer the chicken thighs and marinade to a baking dish. Pour white wine and a drizzle of olive oil over the chicken.
3. Roast for 45–50 minutes, basting occasionally with the pan juices, until the chicken is golden and cooked through.

Step 4: Serve
1. Arrange the chicken on a serving platter. Spoon the olives, prunes, and capers over the top.
2. Garnish with fresh parsley and lemon wedges. Serve warm with your favorite sides like rice or crusty bread.