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Home » Main Course

Published: Feb 25, 2021 · Updated: Mar 27, 2025 · May contain affiliate links

Easy Chicken Marbella

Jump to Recipe·5 from 2 reviews
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Chicken Marbella is an exquisite chicken recipe made with prunes and olives, vinegar and oregano and all marinated overnight. Honestly? It's amazing how simple ingredients create a dish so remarkable. Totally out of this world!

easy chicken marbella on white dinner plate this …

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Chicken Marbella achieves perfect results with such little effort. It never lets me down!

I’ve been making this classic recipe since I bought the original Silver Palate cookbook by Julee Rosso and the late Sheila Lukins in 1982.

Why I Love Easy Chicken Marbella
Tips For Making Easy Chicken Marbella
Easy Chicken Marbella Ingredients
How To Make Easy Chicken Marbella
FAQ's
Other Silver Palate Recipes:
Recipe
easy chicken marbella on white plate

Why I Love Easy Chicken Marbella

This Chicken Marbella recipe is iconic and one of the most popular recipes from the cookbook.

Marinated overnight, this recipe is as simple as combining some seasonings, prunes, olives, and capers in a one-gallon zip lock bag along with the chicken pieces. 

Place in the fridge overnight and the next night, place everything in a roasting pan and you have an amazing dinner.

You can’t go wrong with this original recipe. The best thing about it is it's easy to prep ahead of time and you just bake the next day. 

I’ve made this Silver Palate Recipe for Shabbat, Passover, and Rosh Hashanah, for special family dinners, dinner parties, and for my own personal consumption.

It is that good.

​Everyone who has tried this dish loves it. They will also think you’ve slaved in the kitchen, but we will let this simple recipe be our secret, eh?

This delicious chicken recipe is worth the hype. There aren’t many recipes that are so simple and yet have so much flavor. 

I run into people years later and they still remember the dinner with Chicken Marbella that they had at my house!

easy chicken marbella on white plate

Tips For Making Easy Chicken Marbella

​The prunes contribute the sweet, and the olives and capers, the salt. This unique combination creates a perfect balance of sweet and savory. 

Want to change it up a bit? Substitute dates or apricots for the prunes.

When it comes to olives, there are so many choices. 

Years ago there were no such things as olive bars and now my regular grocer has so many choices.

This time I added citrus olives in chiles and oh my, the brine is so good I could drink it. 

I didn’t even add the capers, I just used more olives and added the olive brine instead of the caper juice.

Try not to skimp on the marinating time as this not only keeps the chicken moist, it also amps up the taste! 

For best results, use a dry white wine such as Pinot Grigio.

​Chicken is cooked when an instant-read thermometer inserted in the thickest part of the thighs reads 165 degrees F. 

This recipe calls for 2.5 lb chickens. If your grocer is like mine, these are hard to find. I often cut my breasts into two pieces and try not to marinate more than 5 lbs at a time.

I use large gallon-sized resealable bags to marinate the chicken.

If it's your first time making easy chicken Marbella, this a super easy process. 

easy chicken marbella on white plate

Easy Chicken Marbella Ingredients

  • 2 chickens, approx. 2 and ½ lbs each: Cut whole chicken into pieces or use skin-on cut up chicken for convenience. I have also used chicken breasts cut into large chunks or boneless chicken thighs.
  • Garlic: Peeled and minced or thinly sliced  
  • Dried oregano: For a hint of earthy, minty flavor. Dried can be replaced with 6 T of fresh oregano.
  • Coarse salt and fresh ground black pepper 
  • Red wine vinegar:  Vinegar adds balance to the flavors and also helps tenderize. Apple cider vinegar, white wine vinegar, or sherry vinegar can be substituted but will change the flavor of the dish. 
  • Pitted prunes: Sweet prunes add a deep, rich flavor to the marinade and add to the salty sweet flavor. Substitutions?  Apricots, dates or raisins.
  • Pitted Spanish (green) olives: I like the ones in the deli with the garlic slivers inside. They add a salty tang and brininess to the dish which complements the sweetness of the prunes. 
  • Capers: Add a briny, salty, savory flavor 
  • Bay leaves​
  • Olive oil

Before Baking Add:

  • Brown sugar: Rounds out the savory notes and helps the chicken brown
  • White wine: It brightens and lifts the other flavors in the dish. You can use low-sodium chicken broth as a substitute, 
  • Fresh cilantro: or Italian Parsley for garnish and flavor
easy chicken marbella on white plate

How To Make Easy Chicken Marbella

  • Prepare the Marinade: Up to 24 hours ahead, combine chicken with garlic, oregano, salt and pepper, vinegar, olive oil, prunes, olives, capers with juice, and bay leaves in a large bowl. Mix well to coat. Cover and refrigerate overnight. This can also be done in a large ziplock bag.
  • Preheat the oven: Place the oven rack in the center position and preheat to 350 degrees.
  • Place in pan: Arrange chicken on sheet pan in single layer. Sprinkle chicken with brown sugar and white wine and place in preheated oven.
  • Bake chicken: Bake for 50 minutes to an hour or until the chicken is golden brown. As the chicken roasts, baste occasionally.
  • Remove from oven and serve: Using a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter. Sprinkle with parsley or cilantro. Serve hot or at room temperature with your favorite sides. 
easy chicken marbella on white plate

FAQ's

What to serve with Easy Chicken Marbella?

The orange mashed potatoes with sauteed onions from the Silver Palate cookbook are incredible. I promise one day I will give you this recipe. 
In the meantime though instead of adding milk or cream to your mashed potatoes, try fresh squeezed orange juice. It puts those mashers over the top!
I have also served chicken marbella with wide butter egg noodles or pappardelle pasta. Couscous is great, as is rice pilaf or plain rice, and crusty bread to sop up all the delicious pan juices. My favorite side is, of course, the mashed potatoes!
Add a salad and you have a complete and luscious meal!

How did Chicken Marbella get its name?

Despite the name of this dish, it is not Spanish, though Sheila Lukins said it was created with Spanish and Moroccan flavors.

How to Store Leftovers?

Leftover Chicken Marbella can be stored in an airtight container in the fridge for up to 4 days. 
To freeze, place the cooked chicken in a freezer-safe plastic storage bag, squeeze out as much air as possible to prevent freezer burn, and freeze for up to 3 months. To enjoy again, thaw overnight in the fridge then reheat in the oven or microwave. 
chicken marbella

Easy chicken Marbella is a gorgeous and memorable dish. 

It’s the perfect party, potluck, and easy family dish.  

It can be served at room temperature, improves over time, and can be made with boneless breasts or thighs for a buffet. 

If you want the house to smell great make this recipe. 

I promise everyone will come running and their taste buds will thank you. 

This easy chicken Marbella, with its big bold flavors, is definitely one of my favorite recipes to cook and eat!

​One bite and they will ask when you are making it again!

Other Silver Palate Recipes:

Chicken with Apples, sausage and Prunes

Braised Chicken with Apples and Sausage

Pecan Bars

Pecan Bars

Summer Pesto Breakfast Strata

Pesto Breakfast Strata

I'd love to hear if you make this recipe!

Please share a review or rate the recipe,

and be sure to tag me on social!

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easy chicken marbella on white dinner plate

Chicken Marbella Never Lets Me Down!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Abbe Odenwalder
  • Prep Time: 15 Minutes
  • Cook Time: 50 - 60 Minutes
  • Total Time: 65 Minutes
  • Yield: 6 - 8 Servings 1x
  • Category: Main Course
  • Method: Oven
  • Cuisine: American
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Description

Chicken Marbella with prunes and olives, is marinated overnight and then baked. It is one of my most asked for recipes!


Ingredients

Scale

2 chickens, approx. 2 and ½lbs each, cut into pieces

½ head garlic, peeled and minced or thinly sliced

2 T dried oregano

Coarse salt and fresh ground pepper

¼ c red wine vinegar

¼ c olive oil

½ c pitted prunes or should I say dried plums?

¼ c pitted Spanish (green) olives (I like the ones in the deli with the garlic slivers inside)

¼ c capers with a bit of juice

3 bay leaves

(Topping)

½ c brown sugar

½ c white wine

2 T cilantro or parsley for garnish


Instructions

Up to 24 hours ahead, combine chicken with garlic, oregano, salt and pepper, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated overnight.

Preheat oven to 350 degrees.

Arrange chicken in a single layer and spoon marinade over it evenly. Sprinkle chicken with brown sugar and white wine.

Bake for 50 minutes to an hour or until chicken is golden.

Transfer to serving platter and pour pan juices over chicken. Sprinkle with parsley or cilantro.


Notes

This recipe calls for 2.5 lb chickens. If your grocer is like mine, these are hard to find. I often cut my breasts into two pieces and try not to marinate more than 5 -6 lbs at a time. I use a large gallon sized zip lock bag to marinate the chicken and have also used chicken breasts cut into large chunks and served this at a party over noodles or mashed potatoes.

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  1. Danit says

    April 20, 2024 at 8:59 pm

    Has anyone made this without prunes? My husband can't have it so am looking at making this without.

    Reply
    • Abbe says

      April 21, 2024 at 8:48 pm

      Apricots or dates are a great substitute!

      Reply
  2. Jessica says

    July 09, 2022 at 10:35 pm

    Hi - does using boneless breast pieces change the cooking time?

    Reply
    • Abbe says

      July 11, 2022 at 3:12 pm

      Hi Jessica. Yes, it will cook faster! Probably in about 20 -25 minutes. Keep your eyes on it!

      Reply
  3. Karen (Back Road Journal) says

    March 15, 2021 at 7:54 am

    I haven't had Chicken Marbella in years but can attest to how great it is. I can remember the first time I had it to this day, so that in itself would tell your readers they should give the recipe a try.

    Reply
    • Abbe says

      March 18, 2021 at 7:53 pm

      Every time I make it Karen, I always wonder why it took me so long.

      Reply
  4. Healthy World Cuisine says

    March 10, 2021 at 10:59 am

    When the recipe starts with a half a head of garlic, we are on board! Love the sweet, salty and savory aspects of this recipe to make one delicious bite.

    Reply
    • Abbe says

      March 18, 2021 at 7:55 pm

      This dish has it all! So good!

      Reply
  5. sherry says

    March 04, 2021 at 5:01 am

    this sounds wonderful. i love the flavours! so they are quite small chickens i take it? About a kilo each? could you use chicken pieces? i love that you use a big whack of garlic. Yum!

    Reply
  6. Easyfoodsmith says

    March 02, 2021 at 9:54 am

    That does look like a beautiful dish!! And the recipe, a keeper 🙂

    Reply
  7. Pam says

    March 01, 2021 at 4:33 pm

    I would love this, it looks, sounds delicious! I've never heard of this dish, and I have that old cookbook, love it, but skipped by this!
    Woo hoo!!! I just got out the cookbook and see it on page 105! Now I'm curious about the wide butter egg noodles. Haven't seen a wide noodle anywhere around here in years. And now I have to try those mashed potatoes... I've made the Dill Potatoes on the same page, good! Thanks for this, Abbe!

    Reply
  8. mimi rippee says

    February 26, 2021 at 3:40 pm

    This recipe fascinates me. What great flavors! I've never heard the name Marbella before. Printing!

    Reply
  9. John / Kitchen Riffs says

    February 26, 2021 at 11:00 am

    Such a great dish! I used to have that cookbook, too, and I made this long ago. Your version looks terrific -- and reminds me I want to have this again. Using your recipe this time. 🙂 Thanks!

    Reply
  10. Eva Taylor says

    February 25, 2021 at 3:17 pm

    I have not heard of this exquisite dish before so I'm so glad I dropped by. It does look tantalizing but I am concerned about the 1/2 cup of brown sugar, is it overly sweet? What if I omit it (we're trying to cut the sugar down). Serving over mashed potatoes would be my choice too. Love the tip about the orange juice instead of milk, thanks.

    Reply
    • Abbe says

      February 26, 2021 at 9:12 pm

      Hi Eva. This chicken even with the brown sugar is not sweet. It caramelizes on top and develops great color while contrasting with the salty and acidic flavors of the marinade. Hope that helps!

      Reply
  11. Holly says

    February 25, 2021 at 10:26 am

    I agree, chicken marbella never let me down either. I don't have the cookbook but I somehow got the recipe from a different source. This is the chicken recipe I prepare if I have a dinner guest. Just lovely and so tasty! I better make it again soon.

    Reply
  12. angiesrecipes says

    February 25, 2021 at 8:15 am

    The chicken looks so very flavourful and makes a perfect meal with some roasted veggies or mash at side.

    Reply
  13. Jeff the Chef says

    February 25, 2021 at 8:11 am

    Well, I can see why it never lets you down. It looks fantastic!

    Reply
  14. technology capitalists says

    November 09, 2011 at 2:31 pm

    The chicken was great... but you forgot to mention the cheesecake 🙂

    Reply
Abbe Odenwalder - The Great American Recipe Season 2

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You may have spotted me on Season 2 of the PBS series “The Great American Recipe.” Being part of a group labeled “the best home cooks in America” is a lot to live up to, but I’m up for the challenge! I'm glad you are here and hope I can set a place for you at my table!

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Chicken Marbella