Roasted Chicken With Olives and Prunes (Chicken Marbella)

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

Chicken Marbella is a classic dish that some say is the finest to ever come out of The Silver Palate Cookbook. To make it a bit easier, I decided to adapt the recipe, reducing the marinating time and roasting a whole chicken instead of chicken parts. This festive dish would be great for the Passover Seder with its complex blend of flavors. In fact, this is what I'm going to be serving to our guests. Along with some Gluten Free Matzoh Ball Soup, of course Here's the full post:

Ingredients Nutrition


  1. Rinse the chicken and pat dry.
  2. Place the chicken breast side up in a pyrex baking dish, then sprinkle with salt.
  3. In a large bowl, combine the olives, prunes, oregano, capers, bay leaves, garlic, olive oil, agave, apple cider vinegar and water.
  4. Spread the contents of the bowl in the dish around the chicken.
  5. Bake at 425° for 20 minutes.
  6. Lower heat to 375° and continue to roast the chicken until it is cooked through, about 40 minutes.
  7. Remove from oven and serve.
Most Helpful

Great combo of flavors! I used cornish hens instead of chicken and balsamic vinigar instead of apple cider. Mix it all together and let it marinate for just under 1 hour. I omitted the nectar as well. My husband really like it and he is not a big fan of cornish hens

Chef WendyAnn January 11, 2010

I have made this recipe many times and is so delicious! I have even made it in the crockpot and it is just as tasty. It is a mixture of sweet and savory together. I have passed this recipe on to many.

heidi September 17, 2009

I approached this recipe with a healthy dose of skepticism and was pleasantly surprised. I couldn't wrap my head around prunes and green olives in the same oven marinade, but... 15 minutes after it started baking, it filled my kitchen with the most deliciously amazing aroma. I made the recipe exactly as given, but I did take the liberty of removing the prunes, olives , capers and bay leaves from the sauce mixture with a slotted spoon and arranging them around the chicken. The I ladled the liquid portion over the chicken before putting it in the oven. The skin turned out golden and crispy, and the meat, both light and dark, was super tender and moist. The flavor was unique to me, a tantalizing blend of savory with a hint of sweetness. At first I thought it needed more salt at the table, but then I considered I'm trying to minimize salt in our diets anyway, so I just concentrated on the interesting layers of flavor. Now I don't think I would add any more salt when I make it again. I will make it again--- it is so easy to assemble these ingredients and an hour later have this beautiful and delicious entree to set on the table. I served it with a simple green salad and quinoa, and we spooned some of the juice and prune/olive bits over the quinoa. Very pleased with the results!

Paula A. February 03, 2016

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