Sheet Pan Chicken Marbella Recipe

If you love a satisfying, bold-flavored dinner that barely makes a mess, you’re about to fall head over heels for Sheet Pan Chicken Marbella. Juicy roasted chicken soaked in a savory-sweet olive, prune, and caper marinade, all bubbling together on one pan—this is a Mediterranean-inspired classic made dazzlingly simple for a busy weeknight or a festive gathering.

this …

Ingredients You’ll Need

Let’s talk ingredients! Each one in Sheet Pan Chicken Marbella is easy to find but makes a big impact—contributing to that irresistible bronze-glazed chicken and tangy, fragrant sauce the dish is so famous for. Here’s what brings it all together:

• Castelvetrano Olives: These bright green Sicilian olives add a mild, buttery richness that pairs gorgeously with the other flavors.
• Prunes: Don’t skip these—they dissolve into the sauce, giving the chicken a natural sweetness that’s the Marbella signature.
• Extra Virgin Olive Oil: The base of the marinade, this adds luscious fruity notes and helps everything blend beautifully.
• Dry White Wine: A splash of wine adds acidity and depth, making the sauce truly come alive; something like sauvignon blanc works perfectly.
• Fresh Garlic Cloves: For that all-important kick—garlic works its magic here, infusing every bite with warmth.
• Capers: Vibrant, briny, and salty, capers are the classic Marbella secret weapon; they provide a tangy pop that wakes up all the other ingredients.
• Dried Oregano: A little earthiness from dried oregano ties the flavors together in the marinade.
• Kosher Salt & Black Pepper: Simple, but totally necessary; season generously so the chicken reaches its full flavor potential.
• Bone-in, Skin-on Chicken: Drumsticks and thighs are juiciest and most forgiving—perfect for roasting without drying out.
• Chicken Stock: This adds savory backbone to the pan sauce, letting everything bubble away with flavor.
• Light Brown Sugar: A touch of sweetness on top balances all the tang and salt, caramelizing in the oven for gorgeous color.
• Fresh Flat-leaf Parsley: Tossed on at the end, parsley brings a fresh, vibrant finish to the dish.
• Unsalted Butter: Glosses the finished pan sauce, giving it extra richness and silkiness for drizzling over the chicken.

Variations

Sheet Pan Chicken Marbella is deliciously flexible, so don’t be afraid to mix things up! Whether you’re cooking for special diets, picky eaters, or just love kitchen creativity, these tweaks let you make the dish truly yours.

• Swap the Chicken: Try boneless thighs for faster cooking, or use chicken breasts if you prefer white meat (just watch the cook time so they stay juicy).
• Different Dried Fruits: Use dried apricots, golden raisins, or even dates if prunes aren’t your thing—each version will add its own mellow, sweet note.
• Vegetarian Option: Make it meatless by swapping in thick slices of cauliflower or roasted sweet potatoes instead of chicken, and bake until tender and golden.
• Herb Boost: Add a handful of fresh thyme or rosemary along with the parsley for even more Mediterranean aroma.

How to Make Sheet Pan Chicken Marbella

Step 1: Preheat the Oven

Start by firing up your oven to 400°F (200°C), making sure the oven rack is centered. This high heat is just what you need to guarantee burnished, crispy chicken skin and that gorgeous roasted aroma.

Step 2: Make the Olive Paste Marinade

In a food processor, blend Castelvetrano olives, prunes, olive oil, dry white wine, garlic, capers, oregano, salt, and black pepper. Pulse everything until you have a chunky, aromatic paste—don’t over-blend; you want a little rustic texture. This vibrant mixture infuses the chicken with layers of flavor, and smells absolutely irresistible even before you roast.

Step 3: Season and Arrange the Chicken

Spread the chicken drumsticks and thighs out on a rimmed sheet pan. Rub each piece generously (and I mean generously!) with the olive paste, making sure every nook and cranny is coated for maximum flavor. Pour chicken stock and another splash of dry white wine around the chicken—this will create a luscious sauce as everything roasts. Scatter extra olives, prunes, and capers into the pan, then sprinkle the chicken with brown sugar and salt.

Step 4: Roast Until Golden and Aromatic

Slide the pan into your preheated oven and bake for about 30-40 minutes, or until the chicken’s skin is crisp and deeply golden, and a thermometer reads 165°F at the thickest part. The brown sugar caramelizes, the fruit softens, and your kitchen will smell downright intoxicating.

Step 5: Prepare the Marbella Pan Sauce

Once the chicken is cooked, transfer it—and all those roasted olives, prunes, and capers—to a serving platter, tenting loosely with foil. Pour the flavorful pan juices and all the little tasty bits into a small saucepan. Bring to a strong simmer, then lower heat and let it bubble gently for about 5 minutes, reducing by half. Finish with a bit of butter whisked in for a glossy, velvety result. This sauce is pure gold—don’t skip it!

Step 6: Serve and Savor

Arrange the chicken on a platter, scatter lots of fresh parsley over the top, and serve with the warm pan sauce on the side. Sheet Pan Chicken Marbella shines family-style—let everyone spoon sauce over their own piece and soak up all that irresistible flavor.

How to Serve Sheet Pan Chicken Marbella

Garnishes

Fresh flat-leaf parsley is the go-to garnish for Sheet Pan Chicken Marbella—its vibrant green color and grassy punch cut through the richness of the sauce. For something extra-special, add a sprinkling of lemon zest or a handful of toasted pine nuts for crunch and complexity.

Side Dishes

This dish begs for sides that soak up the luscious drippings! Think creamy mashed potatoes, fluffy couscous, garlic rice, or a simple crusty baguette. For something lighter, pair Sheet Pan Chicken Marbella with a crisp arugula or fennel salad to balance the bold flavors.

Creative Ways to Present

For a family-style feast, present the chicken on a large platter, surrounded by its jeweled olives and prunes. If you’re hosting a dinner party, portion chicken pieces into shallow bowls with plenty of sauce and extra garnish. Or tuck leftovers into pita bread with fresh herbs for a Mediterranean-inspired sandwich the next day.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover Sheet Pan Chicken Marbella into airtight containers, making sure to spoon in plenty of the sauce to keep the chicken moist. Refrigerated, it will keep beautifully for up to 4 days and only gets more flavorful as it sits.

Freezing

To freeze, simply pack cooled chicken pieces and sauce in a freezer-safe bag or container, removing as much air as possible. It’ll stay delicious in the freezer for up to 3 months—just thaw overnight in the fridge before reheating.

Reheating

Gently reheat leftovers in a covered baking dish at 325°F until warmed through, or microwave individual portions with a splash of extra stock to keep everything luscious. Don’t skip the sauce when reheating—it brings freshness and vivid flavor back to every bite.

FAQs

Final Thoughts

When you’re craving effortless elegance, Sheet Pan Chicken Marbella is pure magic. It’s the kind of dish that brings everyone to the table, sparking conversation and second helpings. Give it a try—and let it become one of your family’s most-requested favorites too!

Print