Marbella Chicken One Tray

This 80s dinner party classic is back—and it absolutely holds up. Originating from The Silver Palate cookbook by Sheila Lukins and Julee Rosso, Chicken Marbella is all about bold contrasts: savoury chicken roasted with prunes, olives, capers, and oregano in a sweet-sharp wine marinade. It’s a simple one-tray recipe that feels instantly celebratory.

Serves 4
Gluten Free

Prep time: 10 minutes (plus marinating) Cook time: 50 minutes Total time: 1 hour (excluding marinade)

Ingredients

• 2kg mixed chicken legs and thighs (around 2 per person)

• 6 garlic cloves, skin on and crushed

• 2 tbsp dried oregano or a bunch of fresh oregano

• 3 tbsp white or red wine vinegar

• 4 tbsp olive oil

• 120g green olives, pitted

• 70g capers, plus 3 tbsp brine

• 100g prunes, pitted and quartered

• 2 bay leaves

• 120ml white wine

• 1 tbsp honey

• Salt + pepper to taste

Method

1. Marinate
   Add all ingredients—except wine and honey—to a large bowl with the chicken. Season well with salt and pepper. Toss to coat, then cover and marinate in the fridge overnight or for at least a few hours.

2. Prepare to roast
   Remove the chicken from the fridge about 1 hour before cooking so it can come to room temperature. Preheat the oven to 190°C (fan).

3. Roast
   Spread the chicken and all marinade ingredients on a large roasting tray. Whisk the wine and honey together, then pour over the chicken. Roast for 50 minutes, basting 2–3 times during cooking, until golden and cooked through.

4. Serve
   Scatter with fresh parsley, season to taste again and serve hot.