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If you grew up loving the original Silver Palate classic, this easy Chicken Marbella recipe is going to be your new weeknight BFF. It’s the perfect blend of salty, sweet, and tangy thanks to a dreamy mix of prunes, green olives, capers, garlic, and oregano, plus it’s mostly hands-off.
Marinate earlier in the day (or the night before), then slide everything into the oven and let the sauce baste the chicken into golden perfection for an easy dinner idea. It’s fancy enough for company but simple enough for a Tuesday.
Why I Love This Chicken Recipe
- Make-ahead magic: the marinade does the heavy lifting while you live your life.
- Pantry-friendly: dried fruit, jarred olives, and capers are flavor bombs without a grocery run.
- Crowd-pleaser: it’s sweet-savory-tangy with silky pan juices everyone wants to spoon over rice.
- Easy to scale: double it for meal prep or entertaining.
- Weeknight simple: minimal chopping, one pan, and the oven does the work.
Ingredients For Chicken Marbella
Chicken – I used a whole chicken cut into parts but bone-in thighs also work, bone-in breasts work well, too. Just watch for doneness to avoid overcooking.- Garlic – Fresh garlic cloves are best for the nutty, roasted flavor. In a pinch, use a smaller amount of garlic powder or jarred minced garlic.
- Dried oregano – Seasoned simply with oregano but Italian seasoning or herbes de Provence work great, too. Or use fresh oregano (about 3x the amount by volume).
- Kosher salt & black pepper – Sea salt works as a substitute, if using table salt, use a little less. Add a pinch of red pepper flakes for gentle heat.
- Red wine vinegar – Sherry vinegar is lovely for a replacement, white wine vinegar, or apple cider vinegar for a softer tang.
- Extra-virgin olive oil – Substitute with avocado oil. Skip strongly flavored oils like toasted sesame here.
- Pitted prunes – Dried Prunes are a signature ingredient in Marbella Chicken, buy pitted prunes to save time. Dried apricots, figs, or dates make a great substitute. Apricots bring a brighter tart-sweet note; figs are jammy and luxe.
- Spanish green olives – Castelvetrano olives are my favorite for buttery vibes, Manzanilla olives for briny bite, or Kalamata olives for deeper, winey flavor.
- Capers (with a splash of brine) – Capers add a salty note to the sauce and my favorite for this recipe but chopped green olives plus a squeeze of lemon can be used in it’s place. Caperberries, chopped, also work.
- Brown sugar – You can use light brown sugar or dark brown sugar, it creates the caramelized, crunchy topping. Honey or maple syrup are great substitutes as is coconut sugar if you prefer unrefined.
- Dry white wine – Deglaze the pan with wine and you have instantly elevated your recipe. White wine is my preferred wine choice but chicken stock is a great replacement if you’re avoiding wine. A splash of vermouth is great, too.
How to Make Chicken Marbella
- Marinate: Stir together garlic, oregano, salt, pepper, red wine vinegar, olive oil, prunes, olives, capers (plus a bit of their brine), and bay leaves. Add the chicken and toss to coat. Cover and chill at least 6 hours, preferably overnight, turning once or twice.
- Roast: Heat the oven to 350°F. Arrange the chicken in a single layer in a large roasting pan and pour the marinade over. Sprinkle brown sugar on top of the chicken, then pour the white wine around (not over) so the sugar can caramelize. Roast 50–60 minutes, basting occasionally, until the skin is bronzed and the chicken hits 165°F.
- Serve: Move the chicken to a platter, spoon the prunes/olives/capers over top, and ladle those luscious pan juices on everything. Finish with parsley and serve hot (or room temp!) with something starchy to catch the sauce. Chicken Marbella
How to Store Leftovers
- Refrigerator: Store leftover chicken Marbella in an airtight container with the pan juices for 3–4 days.
- Freezer: Store in a freezer safe container up to 3 months. Freeze chicken and sauce together for best flavor.
- Reheat: Warm the chicken, covered, at 325°F until hot (add a splash of broth or water if needed), or reheat gently on the stovetop. Microwaving works in a pinch, go low and slow.
Kellie’s Tips for the Best Chicken Marbella
- Marinate overnight for maximum flavor: totally worth the tiny bit of planning.
- Don’t skip the sprinkle of brown sugar: it caramelizes and balances the brine.
- Pour the wine around the chicken so the sugar can do its bronzing magic.
- Use a roomy roasting pan so the chicken roasts, not steams.
- Baste a couple of times for glossy, saucy goodness.
- If the skin is browning too quickly, tent loosely with foil near the end.
- For a slightly thicker sauce, simmer the pan juices on the stovetop for a few minutes before serving.
What to Serve with Chicken Marbella
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Chicken Marbella Recipe
A classic dish from the Silver Palate Cookbook, Chicken Marbella is beloved for its irresistible balance of sweet, savory, and tangy flavors. Marinated overnight with prunes, olives, capers, and herbs, the chicken roasts to golden perfection while the pan juices transform into a luscious sauce. It’s elegant enough for entertaining yet simple enough for a cozy family dinner.
Equipment
- baking dish
- measuring cup
- measuring spoon
- chef's knife
Ingredients
- 4 pounds chicken pieces, bone-in thighs and drumsticks recommended
- 1 head garlic, cloves peeled and minced
- ¼ cup dried oregano
- Kosher salt and freshly ground black pepper, to taste
- ½ cup red wine vinegar
- ½ cup extra-virgin olive oil
- 1 cup pitted prunes
- ½ cup Spanish green olives, with pimentos if desired
- ½ cup capers with a bit of juice
- 3 bay leaves
- ½ cup brown sugar
- 1 cup dry white wine
- ¼ cup fresh parsley, chopped (for garnish)
Instructions
- In a large bowl or zip-top bag, combine the garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers, and bay leaves. Add the chicken pieces and turn to coat well. Cover and refrigerate at least 6 hours, preferably overnight, turning occasionally.
- Preheat oven to 350°F (175°C). Arrange chicken pieces in a single layer in a large roasting pan. Pour marinade evenly over the chicken, then sprinkle with brown sugar. Pour white wine around (not over) the chicken to keep the sugar on top.
- Roast, basting occasionally with pan juices, for 50–60 minutes, until chicken is golden brown and registers 165°F internally.
- Transfer chicken to a serving platter. Spoon prunes, olives, and capers over top, and drizzle with pan juices.
- Garnish with chopped parsley and serve hot, with crusty bread, couscous, or rice to soak up the sauce.
Notes
- Marinate at least 6 hours (overnight is best) for deeper flavor.
- If using boneless thighs, begin checking for doneness around 30–35 minutes.
- No prunes? Use dried apricots, figs, or dates.
- Substitute chicken broth for wine if desired.
- For extra-silky sauce, skim fat or reduce the pan juices briefly before serving.
- Delicious warm or at room temperature—great for buffets and picnics.
Nutrition
Calories: 603kcal, Carbohydrates: 30g, Protein: 30g, Fat: 38g, Saturated Fat: 9g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 20g, Trans Fat: 0.1g, Cholesterol: 116mg, Sodium: 551mg, Potassium: 535mg, Fiber: 3g, Sugar: 22g, Vitamin A: 620IU, Vitamin C: 6mg, Calcium: 78mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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