Roast Chicken with Anise and Prunes

This recipe is an updated take on the classic recipe Chicken Marbella, which is often made at Passover.

Serves: 6Hands-on: 30 minutesTotal: 7 hours 15 minutesDifficulty: Easy

Serves: 6


  • 1⁄4 cup olive oil
  • 2 Tbsp. grated orange zest
  • 1⁄4 cup orange juice
  • 1 1⁄2 Tbsp. grated lemon zest
  • 3 Tbsp. lemon juice
  • 2 Tbsp. capers
  • 1⁄2 cup pitted prunes
  • 1⁄4 cup pitted Spanish green olives
  • 1 medium bulb anise, cored and thinly sliced
  • 2 bay leaves
  • 1 whole chicken (5 lbs.), cut in 8 pieces
  • 1⁄2 tsp. ground black pepper
  • 4 tsp. salt, divided
  • 1⁄2 cup dry white wine
  • 2 Tbsp. brown sugar
  • 3 Tbsp. chopped flat-leaf parsley


  • Combine olive oil, orange zest and juice, lemon zest and juice, capers, prunes, olives, anise, and bay leaves in a large bowl.
  • Sprinkle chicken with pepper and 3 teaspoons salt. Arrange chicken in a deep baking dish. Pour the marinade over the chicken. Cover tightly and marinate in the refrigerator for 6 hours.
  • Preheat oven to 375°F.
  • Transfer the chicken and marinade to a large baking dish. Pour the wine over chicken. Combine the brown sugar with the remaining teaspoon salt. Sprinkle brown sugar mixture over the chicken.
  • Bake 45 minutes or until a thermometer inserted in the thickest part of the breast registers 165°F. Remove from the oven and transfer the chicken and sauce to a serving platter. Garnish with parsley and serve hot.