Sheet Pan Chicken Marbella
Chicken thighs, prunes, and olives in a tangy-sweet marinade, roasted on one sheet pan until tender and caramelised — the classic, simplified.
In a nutshell: This authentic mediterranean sheet pan chicken marbella comes together in just 55 mins using simple whole ingredients. The chef's secret: The vinegar and garlic need time to work into the thighs — an hour is good, overnight is. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Chicken thighs, prunes, and olives roast in a tangy-sweet marinade on one sheet pan. The classic Marbella, simplified for busy weeknights.
Key Equipment
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Chef's Pro-Tips
- Marinate overnight if you can: The vinegar and garlic need time to work into the thighs — an hour is good, overnight is transformative.
- Do not crowd the pan: Skin crisps only where air circulates. Give each thigh breathing room, or use two pans.
- Save the pan juices: That sweet-sour, olive-briny sauce is the best part — spoon it over rice, couscous, or crusty bread.
Ingredients
6
servings
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3 lbs bone-in, skin-on chicken thighs
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½ cup pitted prunes, halved
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½ cup pitted green olives, such as Castelvetrano
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2 tbsp capers, drained, plus 1 tbsp brine
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⅓ cup red wine vinegar
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¼ cup olive oil
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¼ cup brown sugar, packed
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4 cloves garlic, thinly sliced
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2 tbsp dried oregano
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2 bay leaves
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1 tsp kosher salt
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½ tsp black pepper
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½ cup dry white wine
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2 tbsp fresh parsley, chopped, for serving
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Step-by-Step Instructions
Marinate the Chicken
In a large bowl, combine the chicken, prunes, olives, capers and brine, red wine vinegar, olive oil, brown sugar, garlic, oregano, bay leaves, salt, and pepper. Toss to coat, cover, and marinate at least 1 hour or overnight in the fridge.
Arrange on the Pan
Heat the oven to 400°F (200°C). Arrange the chicken skin-side up on a large rimmed baking sheet with the prunes, olives, and capers scattered around. Pour the marinade and the white wine over everything.
Roast Until Caramelised
Roast 35-40 minutes, basting once halfway, until the chicken skin is deeply golden and crisp and the internal temperature reaches 175°F (80°C). The prunes should be soft and jammy.
Rest and Serve
Rest 5 minutes. Remove the bay leaves, spoon the pan juices over the chicken, shower with parsley, and serve with rice or crusty bread to catch the sauce.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
View on AmazonMercer Culinary Locking Tongs, 9" + 12"
Locking tongs in two handy sizes for the stovetop and the grill.
View on AmazonAmazon Basics Non-Stick Parchment Paper Roll
Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
View on AmazonOXO Good Grips Silicone Whisk Set, 9" + 11"
Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
View on AmazonHamilton Beach 6-Speed Electric Hand Mixer
Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes. Boneless thighs cook faster — start checking at 25 minutes and pull them at 165°F (74°C). The skin will not crisp the same way, but the flavor holds up.
Yes — it is famously better the next day. Roast, cool, and refrigerate up to 3 days. Reheat covered at 350°F (175°C) for 20 minutes, then uncover for 5 minutes to re-crisp the skin.
Buttery rice, couscous, or roasted potatoes all soak up the pan sauce beautifully. A simple green salad with lemon balances the richness.
Bone-in, skin-on breasts work, but pull them at 160°F (71°C) and rest 10 minutes so they do not dry out. Thighs are more forgiving in this sweet-sour marinade.
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