Chicken Marbella

Recipe created by Chef Dez,

An incredible sheet-pan meal that pairs chicken legs with prunes, olives and capers. The sweetness of the prunes contrasts perfectly with the brininess of the olives and capers. Marinate in a large bag, dump onto a sheet pan and bake – easy! Makes an amazing presentation on a platter at the table.

Servings: 8

Recipe Tags:

Chicken Chicken Legs Chicken Marbella

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Chicken Legs

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  • 8 to 10 bone-in skin-on whole chicken legs (drumstick & thigh together)
  • 30 pitted prunes
  • 8 garlic cloves, crushed
  • 4 bay leaves
  • 1 cup pitted green olives
  • 1/2 packed cup of fresh oregano leaves
  • 1/2 cup white wine
  • 100ml bottle of capers, not drained
  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup molasses
  • 2 tsp salt
  • 1 tsp pepper

Preparation Instructions

  1. Make about 5 cuts in each chicken leg (scored through the skin and into the flesh a bit) to help marinate the chicken more.
  2. Place all the ingredients in an extra-large zippered plastic bag. Seal and toss to mix up all the ingredients and to coat the chicken. Place in the refrigerator for 24 to 48 hours, flipping the bag over a few times per day to help marinate the chicken evenly. Alternatively, instead of using a plastic bag, a covered large bowl or container will work, removing the lid and mixing up a few times per day.
  3. Heat oven to 400°F. Empty the entire contents onto a 12x18 inch sheet-pan, arranging the chicken skin side up and all the prunes and olives in between the chicken pieces. Bake for approximately 50 minutes, basting 2 or 3 times during the cooking process, until the chicken is done by reaching an internal temperature of at least 160°F or 71°C.
  4. Arrange the chicken legs on a platter and garnish with the remain sheet-pan ingredients (prunes, olives, capers, etc.) and most of the liquid. Give the chicken a small sprinkling of salt and serve immediately.

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