A modern twist on a classic — perfectly roasted chicken with a tangy, sweet, and savory flavor explosion!

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Introduction

There’s something magical about a dish that feels both gourmet and effortlessly homey — and that’s exactly what this Sheet Pan Chicken Marbella with Olives and Prunes delivers. Imagine tender, golden-brown chicken thighs roasted to perfection in a glossy, garlicky sauce infused with briny green olives, sweet prunes, capers, and a splash of white wine. The aroma alone — rich, fruity, and savory — will have everyone hovering around your oven, waiting for dinner to be served.

This recipe is inspired by the iconic 1980s Silver Palate classic, but with a modern, weeknight-friendly spin: no overnight marinating, no fussy cleanup — just everything tossed on a sheet pan and roasted to irresistible caramelized perfection.

Whether you’re planning a cozy Sunday dinner or looking for an elegant make-ahead dish for guests, this Sheet Pan Chicken Marbella brings the perfect balance of comfort and sophistication. The mix of Mediterranean flavors, the tender meat, and that sticky-sweet pan sauce… it’s a total showstopper.

Let’s get started — you won’t believe how easy and delicious this one-pan wonder is to make!

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Why You’ll Love This Recipe

• Effortlessly Elegant: Looks fancy, tastes gourmet, but only takes minutes to prepare.
• Sweet, Savory, and Tangy: The combination of prunes, olives, capers, and white wine creates a perfectly balanced sauce.
• One-Pan Wonder: Easy prep, minimal cleanup, and everything roasts together beautifully.
• Make-Ahead Friendly: Great for meal prep or entertaining — the flavors deepen overnight.
• Comfort Food Meets Fine Dining: Rustic and homey enough for family dinner, yet refined enough for guests.

If you love Mediterranean-style chicken recipes or crave easy comfort meals with a touch of flair, this one’s about to become your new favorite!

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Ingredients

Serves 4–6

• 8 bone-in, skin-on chicken thighs – tender and flavorful; drumsticks or breasts also work.
• 1 cup pitted prunes – for natural sweetness and depth.
• 1 cup green olives (like Castelvetrano) – adds briny flavor and texture.
• ¼ cup capers + 2 tbsp of their brine – punchy, tangy, and perfectly salty.
• 1 head of garlic, cloves peeled and smashed – the foundation of flavor.
• ⅓ cup extra virgin olive oil – coats everything for perfect roasting.
• ¼ cup red wine vinegar – brightens up the sauce.
• ½ cup dry white wine – for that rich, fragrant pan sauce.
• ¼ cup brown sugar – balances the vinegar and enhances caramelization.
• 2 tsp dried oregano – a nod to the original Marbella flavor profile.
• Salt and freshly cracked pepper – to taste.
• Fresh parsley (for garnish) – adds color and freshness.

Pro Tip: If you can, use a mix of prunes and dried apricots for an extra layer of fruity sweetness!

Step-by-Step Instructions

Step 1: Prepare the Marinade

In a large bowl, whisk together olive oil, red wine vinegar, garlic, oregano, brown sugar, salt, and pepper. Stir in the prunes, olives, capers, and caper brine.
Tip: Letting the mixture sit for 5–10 minutes before adding the chicken allows the flavors to bloom.

Step 2: Marinate the Chicken

Add the chicken thighs to the bowl and toss to coat well. You can cook immediately or refrigerate for up to 2 hours for deeper flavor.
Tip: Use tongs to ensure each piece gets coated evenly — especially under the skin!

Step 3: Arrange on a Sheet Pan

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Arrange the chicken skin-side up, spreading out the prunes, olives, and capers around it. Pour the remaining marinade over the top.
Tip: Don’t overcrowd the pan — space between pieces ensures crisp skin and even caramelization.

Step 4: Roast to Perfection

Roast for 40–45 minutes, basting once halfway through with pan juices. Pour the white wine over the top in the last 15 minutes of baking.
Tip: The chicken is ready when it reaches 165°F internally and the skin is golden and crisp.

Step 5: Serve and Enjoy

Transfer chicken to a serving platter, spooning the glossy pan sauce and caramelized fruit over the top. Garnish with fresh parsley and serve warm.
Tip: Don’t skip the sauce — it’s pure flavor gold!

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Tips for Success

1. Use bone-in, skin-on chicken for maximum flavor and moisture.
2. Don’t skip the vinegar — it’s key to balancing the sweet and salty notes.
3. Baste the chicken with the pan juices halfway through roasting to keep it juicy.
4. Add wine at the right time — too early and it will evaporate before the chicken absorbs its flavor.
5. Let it rest before serving — 5–10 minutes helps the juices redistribute.
6. For crispier skin, broil the chicken for the last 2–3 minutes.
7. Make it ahead! This dish tastes even better the next day as the flavors meld.

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Variations & Substitutions

• Vegetarian Option: Swap chicken for roasted cauliflower or chickpeas for a hearty plant-based twist.
• Low-Carb Version: Skip the brown sugar or use a sugar substitute.
• Spicy Marbella: Add red chili flakes or a drizzle of hot honey for heat.
• High-Protein Upgrade: Add chickpeas to the pan for extra protein and texture.
• Fruit Swap: Try dried apricots or figs instead of prunes for a lighter sweetness.

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What to Serve With It

• Garlic Mashed Potatoes: Perfect for soaking up the sweet-salty pan juices.
• Couscous or Quinoa: Adds a light, nutty balance.
• Roasted Root Vegetables: A seasonal favorite with the fall flavors of the dish.
• Crisp Green Salad: A simple arugula salad with lemon vinaigrette refreshes the palate.

Perfect for cozy nights in or elegant weekend dinners with friends.

Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze portions (with sauce) for up to 2 months. Thaw overnight in the fridge.
• Reheat: Warm gently in the oven at 350°F until heated through, adding a splash of water or broth to maintain the sauce’s silky texture.

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Nutrition Facts (Per Serving)

• Calories: 485
• Protein: 33g
• Carbohydrates: 22g
• Fat: 28g
• Fiber: 2g
• Sugar: 16g
• Sodium: 870mg

Naturally gluten-free and Mediterranean-diet friendly.

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Common Mistakes to Avoid

1. Using boneless chicken: It can dry out faster and won’t deliver the same rich flavor.
2. Skipping the basting step: This leads to unevenly cooked, dry chicken.
3. Overcrowding the pan: Causes steaming instead of roasting.
4. Not tasting before serving: Adjust salt, vinegar, or sweetness to your liking.
5. Forgetting to rest the chicken: Juices need time to settle for maximum tenderness.

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FAQ

Can I make this ahead of time?
Yes! In fact, the flavors deepen after chilling overnight. Reheat before serving.

Can I use boneless chicken breasts?
Absolutely. Reduce cooking time to 25–30 minutes to prevent drying out.

Can I use red wine instead of white?
Yes — it’ll create a deeper, richer sauce.

What can I use instead of prunes?
Dried figs, dates, or apricots are excellent substitutes.

Is this dish freezer-friendly?
Yes, it freezes beautifully. Just be sure to include some sauce when freezing for moisture.

How can I make it dairy-free?
This recipe is naturally dairy-free!

Can I double the recipe?
Definitely — just use two sheet pans and rotate them halfway through cooking.

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Conclusion

This Sheet Pan Chicken Marbella with Olives and Prunes is everything you want in a meal — flavorful, fuss-free, and deeply satisfying. The sweet-and-savory medley of tender chicken, caramelized prunes, and briny olives creates a restaurant-quality experience right at home.

If you’re looking for a comforting Mediterranean-inspired chicken dinner that wows every time, this one’s it.

💛 If you loved this, try my Blackened Salmon Recipe or Healthy Turkey Quinoa Meatloaf Recipe next — both guaranteed to bring cozy, delicious comfort to your table!