With a sharpened knife, make a few cuts into the flesh of the chicken thighs so the seasonings can absorb better.

Rinse the potatoes under running water. Use a peeler to peel off the skin and discard it. Cut the potatoes into 1-inch chunks.

Remove the garlic cloves from the bulb. Slice off the root of each clove. Use one side of a knife to mash down on the garlic cloves, then peel away the skin. Finely mince the peeled garlic.

Finely chop the parsley.

Marinate the chicken thighs: In a large baking dish, add 30 oz skin-on bone-in chicken thighs, 1 tbsp olive oil, 1 fl oz white wine, 2 tbsp red wine vinegar, 2 tsp brown sugar, 2 tsp oregano, 1 tbsp garlic, 2 bay leaves, 1 tsp paprika, 1/2 tsp salt, and 1/2 tsp black pepper. Gently massage the seasonings onto both sides of the chicken thighs. Marinate for 3 minutes.

Add the green olives, plums, and capers: To the same baking dish, add 2 oz green olives, 2 oz dried plums, and 0.25 oz brined capers.

Bake the chicken Marbella: Preheat the oven to 425 °F. Place your baking dish on the middle rack of the oven and bake it for 30 minutes. Remove the baking dish from the heat.

Cook the potatoes: Add 18 oz cubed potatoes into a large microwave-safe bowl covered with plastic wrap. Microwave the potatoes at ‘high’ for 10 minutes.

Mash the cooked potatoes

Garnish and serve: Transfer your desired portion onto a platter and garnish with 2 tbsp chopped parsley. Enjoy delicious chicken Marbella with mashed potatoes.