Name: Sheet Pan Chicken Marbella with Olives and Prunes Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: ⅓ cup pitted Castelvetrano olives; ⅓ cup pitted prunes; ¼ cup extra-virgin olive oil; ¼ cup dry white wine (such as sauvignon blanc); 4 garlic cloves; 2 tablespoons capers, drained; 1 tablespoon dried oregano; ½ teaspoon kosher salt; ½ teaspoon freshly cracked black pepper; 3-4 pounds bone-in, skin-on chicken drumsticks and thighs; 1 cup chicken stock; ⅓ cup dry white wine (such as sauvignon blanc); ⅓ cup pitted Castelvetrano olives, halved; ⅓ cup pitted prunes, roughly chopped; 1 tablespoon capers, drained; 1 tablespoon light brown sugar; 1 teaspoon kosher salt; 2 tablespoons finely chopped fresh flat-leaf parsley leaves; 2 tablespoons unsalted butter

Jump to Recipe· 4.7 from 119 reviews

If you’re craving a dinner that feels a little fancy but is totally effortless to throw together, you’ve got to try this Sheet Pan Chicken Marbella with Olives and Prunes Recipe. It’s one of those recipes I turn to when I want layers of savory, sweet, and tangy flavors all at once without juggling multiple pots and pans. The olives and prunes give it a Mediterranean pop that my family absolutely adores — you’re going to love how juicy the chicken turns out and how the sauce just brings everything together.

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Why You’ll Love This Recipe

Simple One-Pan Prep: Everything cooks on a single sheet pan, which means less cleanup and more time to relax or chat with your guests.
Bold Flavor Combo: The sweet prunes with salty olives and capers create a complex taste that’s addictively delicious.
Juicy, Tender Chicken: Baking bone-in, skin-on pieces ensures flavorful meat with crispy, golden skin.
Make-Ahead Friendly: You can prep the olive paste in advance, making dinner come together even faster.

The image shows a metal baking tray filled with golden-brown cooked chicken pieces, including drumsticks and thighs. The chicken is topped with a dark, chunky olive tapenade spread unevenly on each piece. Scattered around the chicken are whole green and black olives, along with slices of black olives, all sitting in a light brown sauce that coats the tray bottom. Small green herb leaves are sprinkled over the dish, adding a touch of fresh color. The tray is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Sheet Pan Chicken Marbella with Olives and Prunes, Chicken Marbella, Mediterranean chicken bake, easy sheet pan dinner, flavorful chicken recipes

Ingredients You’ll Need

The magic of this Sheet Pan Chicken Marbella with Olives and Prunes Recipe lies in the harmony between savory, briny, and fruity ingredients. Each one plays a key role, so let me walk you through what I use and what to look for when shopping.

Flat lay of fresh whole garlic cloves, a small white ceramic bowl of shiny pitted Castelvetrano green olives, a small white ceramic bowl of dark prunes, a small white ceramic bowl of golden extra-virgin olive oil, a small white ceramic bowl of pale dry white wine, a small white ceramic bowl of greenish drained capers, a small white ceramic bowl of dried oregano leaves, three whole uncracked brown eggs, a few sprigs of bright fresh flat-leaf parsley, a few whole bone-in, skin-on chicken drumsticks and thighs arranged neatly, a small white ceramic bowl of light brown sugar, a small white ceramic bowl of unsalted butter cubes, and a small white ceramic bowl of pale chicken stock—all ingredients fresh and natural, perfectly balanced and symmetrically arranged on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Sheet Pan Chicken Marbella with Olives and Prunes, Chicken Marbella, Mediterranean chicken bake, easy sheet pan dinner, flavorful chicken recipes

Castelvetrano olives: These are my go-to for their mild flavor and vibrant green color, perfect for balancing the prunes’ sweetness.
Pitted prunes: They add an unexpected rosy sweetness and soften beautifully when baked.
Extra-virgin olive oil: Use good quality for the olive paste—it really enhances the flavor.
Dry white wine (such as sauvignon blanc): This brightens the dish and adds complexity; if you don’t have wine, a splash of white grape juice can work in a pinch.
Garlic cloves: Because garlic makes everything better, right?
Capers (drained): Their tanginess and saltiness are key in marrying the prunes and olives together.
Dried oregano: Adds that classic Mediterranean herbaceous note.
Kosher salt and freshly cracked black pepper: These basics help season the paste and the chicken evenly.
Bone-in, skin-on chicken drumsticks and thighs: The best for juicy meat and crispy skin—you won’t want to swap these out.
Chicken stock: Adds depth and moisture during baking so the chicken stays tender.
Light brown sugar: A touch of sweetness that works wonders with the savory elements.
Fresh flat-leaf parsley (finely chopped): A fresh, bright finish to sprinkle on before serving.
Unsalted butter: Whisked into the pan sauce at the end for richness and silky texture.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this recipe is versatile enough to tweak based on what’s in your pantry or what your family prefers. Don’t hesitate to play around and make it your own!

Use chicken breasts: I’ve tried this with boneless skin-on breasts for a leaner option; just watch the cooking time closely so they don’t dry out.
Swap prunes for dried apricots: When I’m out of prunes, apricots add a slightly tangier sweetness that’s just as delightful.
Make it spicier: A pinch of red pepper flakes in the olive paste adds an exciting kick if you like heat.
Fresh herbs twist: Rosemary or thyme can be swapped for oregano to give it a different herb profile.

How to Make Sheet Pan Chicken Marbella with Olives and Prunes Recipe

Step 1: Prepare the Olive Paste

Start by combining the olives, prunes, olive oil, white wine, garlic, capers, oregano, salt, and pepper in a food processor. Pulse about 30 seconds until you get a coarse paste—not too smooth. This paste is the flavor bomb that coats your chicken, so don’t rush it! I once skipped pulsing enough, and the olives were just too chunky and didn’t spread well. Take your time here.

Step 2: Coat and Arrange the Chicken

Spread out your bone-in, skin-on chicken pieces on a rimmed sheet pan. Get your hands in there and smear each piece with the olive paste, making sure every nook and cranny is coated. Then, pour the chicken stock and wine around the pan, and scatter the halved olives, chopped prunes, and drained capers into the liquid. Sprinkle the light brown sugar and kosher salt over the top. This layering is what makes the dish sing.

Step 3: Bake Until Perfectly Cooked

Pop the sheet pan into a preheated 400°F oven (rack in the center) and bake for about 30 minutes. I always check with an instant-read thermometer to make sure the chicken hits 165°F — juicy and safe, never dry. Halfway through, the kitchen fills with those amazing aromas and the skin starts to crisp up beautifully. That’s your sign it’s almost ready.

Step 4: Make the Pan Sauce

Use a slotted spoon to transfer the chicken, olives, capers, and prunes to a serving platter. Place a small saucepan over medium-high heat and carefully pour the drippings along with the solids from the sheet pan into it. Bring to a boil, then reduce to low and simmer until the sauce reduces by half (about 5 minutes). Whisk in the butter for a glossy, luscious finish. Pour this sauce over the chicken to impress everyone at the table.

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Pro Tips for Making Sheet Pan Chicken Marbella with Olives and Prunes Recipe

Room Temperature Chicken: I always let my chicken sit out for 15 minutes before cooking so it cooks more evenly and stays juicy inside.
Generous Coating: Don’t be shy with the olive paste; it locks in moisture and imparts incredible flavor.
Check Early: Ovens vary, so start checking for doneness at 25 minutes to avoid drying out the chicken.
Sauce Magic: Don’t skip reducing the drippings — this step elevates the whole dish with that silky, concentrated finish.

How to Serve Sheet Pan Chicken Marbella with Olives and Prunes Recipe

A white oval plate is filled with seven pieces of cooked chicken thighs and drumsticks, all golden brown with charred spots and topped with small bits of a dark, coarse sauce. Among the chicken pieces are small green olives and a few wrinkled black olives, giving color contrast. Fresh chopped green herbs are sprinkled over the dish, adding a fresh touch. A silver spoon with sauce sits on the right side of the plate. The plate is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Sheet Pan Chicken Marbella with Olives and Prunes, Chicken Marbella, Mediterranean chicken bake, easy sheet pan dinner, flavorful chicken recipes

Garnishes

I always sprinkle fresh chopped parsley over the chicken right before serving. It adds a pop of color and a fresh note that balances the richness. Sometimes, I also add a little lemon zest if I want a bright, zesty twist — it’s delightful!

Side Dishes

My go-to sides with this are simple roasted potatoes, a green salad dressed lightly with lemon and olive oil, or some buttery couscous. They soak up the luscious pan sauce perfectly. I once tried it with garlic sautéed green beans too — total winner!

Creative Ways to Present

When I’m serving this for a special occasion, I love arranging the chicken on a large wooden board with scattered olives, prunes, and capers around the edges. Throw on some toasted baguette slices so everyone can savor the sauce. It looks rustic and inviting — perfect for family-style dinners or casual entertaining.

Make Ahead and Storage

Storing Leftovers

Leftover chicken Marbella keeps really well in an airtight container in the fridge for up to 3 days. I find the flavors deepen overnight, so it tastes even better the next day. Just be sure to store the sauce separately to keep the skin from getting soggy if you want to re-crisp the chicken.

Freezing

I’ve frozen cooked portions wrapped tightly in foil and stored in freezer bags for up to 2 months. When I thaw it slowly in the fridge, the texture stays surprisingly good. Just avoid freezing the sauce separately if it has butter — it can separate, so I prefer to make fresh sauce after thawing.

Reheating

To reheat, I pop the chicken under the broiler or in a hot oven at 375°F for 8-10 minutes to refresh the crispy skin. Then I warm the sauce gently on the stove to drizzle over. This method really brings the dish back to life and keeps the juicy, flavorful goodness intact.

FAQs

Can I make Sheet Pan Chicken Marbella with Olives and Prunes Recipe without wine?

Absolutely! If you prefer to avoid alcohol, you can substitute the white wine with chicken broth or white grape juice. The broth keeps it savory, while grape juice retains some of the subtle sweetness the wine provides. Both work well without compromising the dish’s flavor drastically.
What’s the best chicken cut for this recipe?

Bone-in, skin-on chicken thighs and drumsticks are ideal for this recipe because they stay juicy and develop crispy skin during baking. While you can use breasts or boneless thighs, they tend to dry out faster unless you adjust the cooking time carefully.
Can I prepare the olive paste in advance?

Yes! The olive paste holds up well chilled for up to 2 days. I often make it ahead to save time on busy weeknights. Just bring it to room temperature before spreading it on the chicken for easier coating.
How do I know when the chicken is done?

The safest and most reliable way is using an instant-read thermometer — the internal temperature should reach 165°F. Visually, the skin should be golden and crisp, and the juices should run clear when poked with a fork.

Final Thoughts

I absolutely love how this Sheet Pan Chicken Marbella with Olives and Prunes Recipe comes together so beautifully with minimal effort. It’s the kind of dish that feels like a special occasion but is perfectly doable any night of the week. I’ve made it countless times, and each time I notice new little ways to tweak and improve it, but the heart of it—the juicy chicken and that rich, fruity olive paste—never changes. Give it a go and watch your family and friends go crazy for those bold, layered flavors. Trust me, once you’ve made it, this will be your new go-to for effortless, impressive dinners!