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

If you’re on the hunt for a weeknight dinner that looks like you spent hours in the kitchen but actually requires minimal effort, this Sheet Pan Chicken Marbella with Olives and Prunes Recipe will be your new go-to. I absolutely love how this dish combines savory, sweet, and tangy flavors all in one pan—plus, cleanup is a breeze! When I first tried it, my family went crazy for the juicy, tender chicken paired with that luscious olive and prune sauce. Trust me, you’re going to want to keep this recipe on repeat.

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Why You’ll Love This Recipe

One-Pan Wonder: Everything cooks together on the sheet pan, making preparation and cleanup super easy.
Flavor Explosion: The combination of olives, prunes, and capers creates a perfect balance of salty, sweet, and tangy.
Juicy Chicken: The marinade and cooking liquid keep the chicken tender and bursting with flavor.
Versatile & Crowd-Pleasing: Great for casual dinners or impressing guests without breaking a sweat.

Sheet Pan Chicken Marbella with Olives and Prunes Recipe - Recipe Step

Ingredients You’ll Need

This recipe combines a handful of simple but flavorful ingredients that work beautifully together to infuse the chicken with Mediterranean goodness. A quick tip: try to get fresh, quality Castelvetrano olives—they’re buttery and mild, which really complements the prunes and capers.

Sheet Pan Chicken Marbella with Olives and Prunes Recipe - Ingredients

Castelvetrano olives: Look for these bright green olives—they’re less salty and have a buttery texture that pairs perfectly with prunes.
Prunes: Adds natural sweetness and a bit of chew for texture contrast.
Extra-virgin olive oil: Makes the olive paste rich and helps everything meld together.
Dry white wine: Sauvignon Blanc is a great pick—it adds brightness and depth.
Garlic cloves: Fresh garlic amps up the savory notes.
Capers: A little briny punch that cuts through the sweetness nicely.
Dried oregano: Classic Mediterranean herb that ties all the flavors together.
Kosher salt and freshly cracked black pepper: Seasoning essentials to bring out the best in every ingredient.
Bone-in, skin-on chicken drumsticks and thighs: These stay juicy and crispy during roasting.
Chicken stock: Keeps the chicken moist and creates a flavorful pan sauce.
Light brown sugar: A touch of sweetness to balance savory flavors.
Fresh flat-leaf parsley: Brightens the dish at the end and adds a pop of color.
Unsalted butter: Whisked into the pan sauce for silky richness.

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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 Sheet Pan Chicken Marbella with Olives and Prunes Recipe can be personalized in a few easy ways depending on what you have on hand or your dietary preferences. Feel free to get creative!

Substitute olives: If Castelvetrano isn’t available, green or Kalamata olives work well; just adjust salt accordingly.
Prune swap: Dried apricots can be a fruity alternative if you prefer something lighter and tangier.
Wine-free version: Use extra chicken stock and a splash of white grape juice to keep the flavor depth without alcohol.
Add vegetables: Throw in sliced onions, bell peppers, or baby potatoes right on the sheet pan for extra heartiness.

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

Step 1: Make the Olive and Prune Paste

This step is where the magic starts. Pop the olives, prunes, olive oil, white wine, garlic, capers, oregano, salt, and pepper into a food processor and pulse until you get a coarse paste—don’t overdo it! It should still have some texture, so your chicken has that rustic, flavorful coating. I discovered that pulsing in short bursts prevents the paste from turning into a puree, which keeps the flavors bright and fresh.

Step 2: Coat the Chicken and Prepare the Pan

Arrange your drumsticks and thighs in a single layer on a rimmed sheet pan. This gives each piece space to roast nicely. Then generously coat each with the olive paste, making sure to cover all sides. Pour the chicken stock and additional white wine around the chicken—this keeps things moist and forms your pan sauce later. Scatter the olives, prunes, and capers into the liquid, then sprinkle the brown sugar and salt evenly over everything. This sweet-savory combo is what the dish lives for.

Step 3: Roast Until Perfectly Tender

Bake the chicken at 400°F for about 30 minutes or until the internal temperature hits 165°F. I always use an instant-read thermometer because nothing beats knowing your chicken is safe but still juicy. Don’t forget to rotate the pan halfway through if your oven heats unevenly. When done, use a slotted spoon to transfer the chicken, olives, capers, and prunes to a serving platter and sprinkle fresh parsley over the top—it adds a fresh burst of color and flavor.

Step 4: Make the Pan Sauce

Pour the pan drippings with all the solids into a small saucepan and bring to a boil over medium-high heat. Then reduce to low and simmer until it thickens and reduces by about half (around 5 minutes). Whisk in unsalted butter off the heat until silky and smooth. This sauce is the perfect finishing touch—rich, tangy, and slightly sweet. Drizzle it over the chicken when serving or offer it on the side for dipping.

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

Don’t Skip the Bone-In, Skin-On Chicken: It locks in moisture and gives you that irresistible crispy skin everyone loves.
Pulse the Paste Just Right: You want a chunky texture to get bits of olive and prune in every bite—not a smooth spread.
Use a Rimmed Sheet Pan: It helps keep all those flavorful juices contained so you can make the sauce easily without pouring messes.
Watch the Salt: Capers and olives bring saltiness, so adjust added salt carefully to avoid overpowering the dish.

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

Sheet Pan Chicken Marbella with Olives and Prunes Recipe - Serving

Garnishes

I always top this dish with a generous sprinkle of fresh flat-leaf parsley—it adds brightness and a lovely green pop that makes the dish inviting. Sometimes I toss a few lemon zest shreds on top when I want a bit of zing. These finishes make the whole dish feel fresh and vibrant right at the table.

Side Dishes

This chicken goes beautifully with herby couscous, creamy polenta, or even roasted vegetables like asparagus or carrots. Whenever I make it for dinner parties, I like pairing it with a simple arugula salad dressed with lemon and olive oil—so refreshing after a rich, flavorful main.

Creative Ways to Present

For a special occasion, I present the chicken family-style on a large wooden board surrounded by fresh herbs and rustic bread for soaking up the juices. It feels warm and inviting, perfect for sharing stories over a meal. Another fun twist is to serve it with crusty garlic bread and invite guests to make their own open-faced sandwiches with the chicken and sauce.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen after a day, making it even better the next time you heat it up. I like to keep the chicken pieces separate from the pan sauce if I have room—it helps keep textures nice when reheating.

Freezing

This recipe freezes wonderfully. I freeze the chicken and the sauce separately in freezer-safe containers or bags for up to 2 months. Just thaw overnight in the fridge before reheating. It’s a lifesaver to pull out on a busy night.

Reheating

To reheat, I prefer warming the chicken in a low oven (about 325°F) to maintain crispy skin and juiciness, then gently warming the sauce on the stovetop. Microwave works too if you’re in a hurry, but the oven keeps textures and flavors spot on.

FAQs

Can I use boneless chicken for Sheet Pan Chicken Marbella with Olives and Prunes Recipe?

Absolutely! Boneless, skinless thighs or breasts will work—you’ll just want to keep a close eye on cooking times, as they tend to cook faster and can dry out more easily. I recommend checking internal temperature regularly to avoid overcooking.
Do I have to use white wine in this recipe?

Not at all. If you prefer to skip the alcohol, you can substitute with more chicken stock mixed with a splash of white grape juice or apple cider vinegar for some acidity. The flavors won’t be quite the same, but still delicious.
What’s the best way to get crispy skin on the chicken?

Make sure your chicken is patted dry before coating with the olive paste and avoid overcrowding the sheet pan. The high heat roasting at 400°F helps crisp the skin nicely. Feel free to broil for a minute or two at the end if you want extra crispness, but watch carefully to avoid burning.
Can I use fresh herbs instead of dried oregano?

Yes! Using fresh oregano will give a brighter, more vibrant flavor. Add it in with the parsley at the end rather than the paste to prevent it from getting bitter during cooking.

Final Thoughts

I can’t say enough about how this Sheet Pan Chicken Marbella with Olives and Prunes Recipe has become a beloved staple in my kitchen. It’s that perfect blend of easy prep, bold flavors, and crowd-pleasing appeal you’ll want to come back to again and again. Plus, it feels a little fancy without the fuss—perfect for weeknights or casual get-togethers. I genuinely hope you give it a try and love it as much as my family does.