If you’re looking for a showstopping weeknight dinner that delivers bold flavor with barely any fuss, Sheet Pan Chicken Marbella is your new secret weapon. Juicy chicken, a punchy sweet-and-briny olive and prune paste, aromatic herbs, and a lush pan sauce all come together on one pan—making cleanup as easy as the prep!
Why You’ll Love This Recipe
- Unbeatable Flavor Fusion: The sweet-tart prunes, briny olives, punchy capers, and fresh herbs soak into juicy roasted chicken for a truly unforgettable bite.
- One-Pan Wonder: Sheet Pan Chicken Marbella means everything comes together on a single baking sheet—minimal cleanup, maximum happiness!
- Make-Ahead Magic: The marinade (aka olive paste) can be made in advance, so you’re always ready for a flavor-packed, stress-free meal—whether it’s a dinner party or a cozy night in.
- Crowd-Pleasing Classic: This modern riff on the retro favorite is just as beloved today—it’s festive enough for holidays, but effortless enough for any weeknight.
Ingredients You’ll Need
With Sheet Pan Chicken Marbella, every ingredient is purposeful. From the robust olive paste to the succulent chicken and punchy little garnishes, each element brings texture, color, or irresistible flavor to the table—don’t skip a thing!
- Castelvetrano Olives: These green gems add a mild, buttery brininess that stands out but never overwhelms.
- Prunes: Surprisingly, prunes lend a gentle sweetness and keep the dish moist and flavorful—don’t knock it till you try it!
- Extra-Virgin Olive Oil: This gives the olive paste its rich body and mouthfeel, tying all those Mediterranean flavors together.
- Dry White Wine: Choose something crisp (like Sauvignon Blanc) to whisk up all the caramelized bits and balance the sweetness.
- Garlic Cloves: Essential aromatics; these infuse the chicken Marbella with a subtle bite and deep flavor base.
- Capers: Little pops of piquant flavor that add a tangy punch—don’t forget to drain them first!
- Dried Oregano: Classic Mediterranean earthiness and fragrance; a must for authenticity.
- Kosher Salt & Cracked Black Pepper: The flavor amplifiers—season with love.
- Bone-in, Skin-on Chicken Drumsticks and Thighs: These cuts stay unbelievably juicy and soak up all that luscious olive paste.
- Chicken Stock: Adds depth and helps create that savory, soppable pan sauce at the end.
- Light Brown Sugar: A finishing dust of sweetness that helps the chicken caramelize and balances the vinaigrette-like sauce.
- Fresh Flat-Leaf Parsley: Herbaceous, bright, and the perfect green contrast for serving.
- Unsalted Butter: Whisked into the reduction for a final silky, glossy sauce that tastes restaurant-level luxurious.
Variations
Part of the joy of Sheet Pan Chicken Marbella is how flexible it can be—mix and match your favorite ingredients, adjust the sweetness, or swap proteins based on what you love or have on hand. Here are a few creative spins to get you started!
- Swap the Protein: Use boneless chicken thighs for faster cooking (just reduce roasting time!), or go bold with salmon fillets or pork tenderloin.
- Try Different Olives: If Castelvetrano aren’t available, kalamata or manzanilla olives work beautifully for a sharper or milder flavor, respectively.
- Add Citrus Zing: Toss in a handful of quartered lemons or a splash of orange juice for a bright, sunshiny twist.
- Make it Vegetarian: Use thick cauliflower steaks or chickpeas instead of chicken for a plant-forward flavor bomb—just adjust roasting times as needed.
How to Make Sheet Pan Chicken Marbella
Step 1: Preheat the Oven
First things first—set your oven rack to the center position and preheat to 400°F. This ensures everything roasts evenly, with crispy golden skin and tender meat by dinnertime.
Step 2: Make the Olive Paste
In a food processor, combine Castelvetrano olives, pitted prunes, a glug of extra-virgin olive oil, dry white wine, garlic, capers, dried oregano, kosher salt, and black pepper. Pulse until you have a coarse, fragrant paste—this is the heart of Sheet Pan Chicken Marbella flavor.
Step 3: Coat the Chicken
Lay the chicken drumsticks and thighs out on a large rimmed sheet pan. Slather every piece generously with that olive-prune paste, making sure to coat all sides—even underneath the skin if you can! Pour chicken stock and a splash of wine around the chicken, scatter olives, prunes, and capers into the pan juices, and sprinkle the chicken with brown sugar and salt.
Step 4: Roast to Golden Perfection
Slide the pan into the oven and bake for 30–40 minutes or until the chicken is beautifully golden and the internal temperature hits 165°F. The aroma is your cue that flavor magic is happening!
Step 5: Make the Rich Pan Sauce
Use a slotted spoon to transfer the chicken, olives, prunes, and capers to a serving platter. Pour the glorious pan juices and remaining solids into a small saucepan. Bring to a boil, reduce by half over low heat (about 5 minutes), then whisk in butter for a silky, emulsified sauce that makes every bite special.
Step 6: Plate and Serve
Sprinkle the finished chicken with lots of fresh parsley and serve family-style, passing that aromatic pan sauce alongside for drizzling. Sheet Pan Chicken Marbella is best eaten with friends, hungry appetites, and crusty bread nearby!
Pro Tips for Making Sheet Pan Chicken Marbella
- Marinate for Deeper Flavor: If you have extra time, let the chicken sit in the olive paste in the fridge for 3–6 hours before roasting—it intensifies every savory, tangy, and sweet note.
- Don’t Rush the Reduction: Giving the pan sauce its full five minutes to reduce over medium-low heat concentrates all those gorgeous flavors—don’t skip whisking in that final pat of cold butter!
- Even Chicken Placement: Space the chicken pieces out on the sheet pan so they’re not crowded—this guarantees golden, crisp skin and prevents steaming instead of roasting.
- Use a Meat Thermometer: For perfectly juicy chicken every time, check for an internal temp of 165°F at the thickest part of the pieces before serving.
How to Serve Sheet Pan Chicken Marbella
Garnishes
Bright, finely chopped flat-leaf parsley is the classic finish, but you can also scatter over some extra capers or a few torn Castelvetrano olives for color and pop. Even a touch of grated lemon zest will bring extra freshness and highlight the Mediterranean vibe.
Side Dishes
Sheet Pan Chicken Marbella loves simple, soppable sides—think fluffy couscous, steamed rice, creamy mashed potatoes, or thick slices of country bread to catch every drop of that sultry pan sauce. Roasted vegetables or a crisp green salad complete the feast beautifully.
Creative Ways to Present
For a memorable dinner party, pile the chicken on a rustic platter, spoon the glossy sauce over top, and surround with bursts of herbs and olives. For weeknights, serve everything straight from the sheet pan, scattering parley and extra prunes for a homey, family-style spread. Or, shred leftovers and serve over grain bowls for a next-day flavor remix!
Make Ahead and Storage
Storing Leftovers
Lucky you—Sheet Pan Chicken Marbella makes equally dreamy leftovers! Store cooked chicken, olives, and pan sauce together in an airtight container in the fridge for up to 4 days. Reheat gently for the best texture and moisture.
Freezing
You can freeze the fully cooked chicken and sauce—simply cool completely, then store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Warm leftovers gently in a covered baking dish at 325°F until hot, adding a splash of chicken stock to keep things saucy. Or, reheat individual portions in the microwave—just cover and heat until warmed through for juicy results.
FAQs
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Can I use boneless chicken breasts instead of thighs and drumsticks?
Yes! Boneless, skinless chicken breasts work if you prefer, but keep in mind they cook much faster—start checking around 18–22 minutes and be careful not to overcook to maintain juiciness. For the richest flavor and moistest result, bone-in, skin-on pieces still win the day.
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Is Sheet Pan Chicken Marbella very sweet because of the prunes?
The prunes add a lovely, gentle background sweetness but don’t overpower—the briny olives, capers, and splash of wine balance everything. If you prefer a more savory flavor, simply reduce the prunes a bit, or add extra capers for more tang.
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Can Sheet Pan Chicken Marbella be prepped ahead for entertaining?
Absolutely—toss the chicken in the olive paste and refrigerate up to a day ahead, or make the paste itself several days in advance. When you’re ready to cook, just assemble and bake for effortless entertaining.
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What’s the best wine to serve with Sheet Pan Chicken Marbella?
A crisp white wine like Sauvignon Blanc or unoaked Chardonnay echoes the flavors in the dish beautifully. Or, serve a fruity Beaujolais or light red if you love red wine with chicken.
Final Thoughts
I hope you’ll fall head over heels for Sheet Pan Chicken Marbella—just like I do, every single time I pull that sizzling tray from the oven. Nothing beats the pure joy of a gorgeous meal that’s bold, bright, and made for sharing. Give it a try and make dinnertime feel utterly special, no matter the occasion!
Print
Sheet Pan Chicken Marbella Recipe
- Prep Time: 20 min
- Cook Time: 40 min
- Total Time: 1 hour
- Yield: 6 1x
- Category: Baking
- Method: Baking
Description
Sheet Pan Chicken Marbella is a flavorful and easy-to-make dish that combines the richness of chicken with the sweetness of prunes and the tanginess of olives and capers. Perfect for a family dinner or a special gathering.
Ingredients
Olive Paste
- 1/3 cup pitted Castelvetrano olives
- 1/3 cup pitted prunes
- 1/4 cup extra-virgin olive oil
- 1/4 cup dry white wine, such as sauvignon blanc
- 4 garlic cloves
- 2 tablespoons capers, drained
- 1 tablespoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
Chicken
- 3–4 pounds bone-in, skin-on chicken drumsticks and thighs
- 1 cup chicken stock
- 1/3 cup dry white wine, such as sauvignon blanc
- 1/3 cup pitted Castelvetrano olives, halved
- 1/3 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
Instructions
- Preheat the oven: Preheat the oven to 400°F with a rack in the center position.
- Make the olive paste: Combine the olives, prunes, olive oil, wine, garlic, capers, oregano, salt, and pepper in a food processor. Pulse until a coarse paste forms, about 30 seconds.
- Make the chicken: Arrange the chicken on a rimmed sheet pan and coat each piece with the olive paste, fully covering on all sides. Pour the chicken stock and white wine onto the sheet pan around the chicken. Drop the olives, prunes, and capers into the liquid. Sprinkle the chicken with the brown sugar and salt.
- Bake: Bake for 30 minutes, or until the internal temperature of the chicken reaches 165°F on an instant-read thermometer. Transfer the chicken, olives, capers, and prunes to a serving platter. Sprinkle the parsley over the top.
- Make the sauce: Place a small saucepan over medium-high heat. Pour the sheet pan drippings and solids into the saucepan. Bring to a boil, then simmer until reduced by half, about 5 minutes. Whisk in the butter until fully incorporated. Transfer to a serving bowl.
- Serve: Serve the chicken family-style with the sauce alongside.
