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Easy Paleo Chicken Marbella Recipe

Paleo Chicken Marbella

This simple Paleo Chicken Marbella recipe makes for a hearty meal with lots of flavors and a nice sweet and savory contrast.

Course Main Course
Cuisine French
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Author Cassandra

Ingredients

  • 5 lbs chicken, I use combination of breast, thigh, and leg pieces
  • 1/2 head garlic, minced
  • 2 tbsp dried oregano
  • coarsely ground salt and pepper, to taste
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1/2 cup pitted prunes
  • 1/3 cup green olives, halved or whole
  • 1/4 cup capers, with some juice
  • 1/2 cup chicken broth, stock, or white wine
  • fresh parsley, chopped (optional)

Instructions

  1. Make the marinade in a large bowl by combining the garlic, dried oregano, pepper and sea salt, red wine vinegar, olive oil, prunes, olives, and capers.

  2. Add the chicken pieces to the bowl and coat them thoroughly with the marinade. Cover and refrigerate, letting the chicken marinate, for 2-3 hours or overnight.

  3. Preheat the oven to 350°F. Place the chicken pieces in two shallow large baking pans with the marinade poured over them. Also pour the chicken broth, stock, or white wine evenly over the chicken.

  4. Bake for 50 minutes to 1 hour. Chicken is done when you insert a knife in the thickest piece and the juices run out clear, not pink.

  5. Serve chicken in bowls with juices. Optionally, add fresh parsley and serve with cooked cauliflower rice. Enjoy!

Recipe Notes

Use chicken stock or broth instead of white wine if you are on a strict paleo or Whole30 diet, as wine is not paleo or Whole30 compliant.
We like to eat the chicken with cauliflower rice because it soaks up the extra juices deliciously!