Step 1
In a large bowl, combine chicken with prunes, olives, capers, garlic, oregano red wine vinegar, most of the olive oil (reserving some for the vegetable roasting) white wine, bay leaves, brown sugar and a good sprinkle of salt and pepper. Toss to coat chicken evenly. Cover and let marinate in the refrigerator for 2 hours, or overnight if you can.
Step 2
Heat the oven to 190°C.
Step 3
Arrange the chicken along with the marinade in a single layer in a baking dish.
Step 4
Bake uncovered for about 45-55 minutes or until the chicken is cooked through and the skin is golden brown and crispy.
Step 5
Combine the capsicum and potatoes in a separate roasting dish, toss with the remaining oil and season with salt and pepper. Add to the oven alongside the chicken and bake for 30 minutes or until tender and starting to colour.
Step 6
Serve Chicken Marbella with the roasted vegetables, sprinkle with parsley and tuck baby spinach alongside.
