Chicken Marbella - Paleo | Whole30

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 -8
Calories 563 kcal
Author Tessa the Domestic Diva


  • 4 pounds bone-in chicken pieces with skin ( I used drumsticks and thighs)

In a Blender:

  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 7 cloves garlic
  • 1 tablespoon oregano
  • 2 teaspoons sea salt

Remaining Marinade Ingredients:

  • 1/3 cup halved or quartered prunes
  • 1/4 cup capers w/ juice
  • 8 green olives - halved optional
  • 2 bay leaves


  1. In a blender, puree the blender ingredients until smooth.

  2. Pour into a container large enough to hold all your chicken pieces (a Ziploc bag would work too).
  3. Add the remaining marinade ingredients and mix to blend together.

  4. Add your chicken pieces, and make sure all pieces are evenly coated and touched by the goodness!  Massage away!

  5. Place in the fridge and marinate 24 HOURS!! No, a couple of hours is not the same, so RESIST!
  6. When you are ready to cook, remove the pieces and place them in a large roasting pan with all the marinade.
  7. Preheat your oven to 400 degrees.
  8. Roast the chicken for 45-60 minutes until well cooked and the the skin in golden brown and crispy.

Recipe Notes


Nutrition Facts
Chicken Marbella - Paleo | Whole30
Amount Per Serving
Calories 563 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 10g63%
Cholesterol 154mg51%
Sodium 1205mg52%
Potassium 483mg14%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 3g3%
Protein 38g76%
Vitamin A 410IU8%
Vitamin C 4.7mg6%
Calcium 52mg5%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.