Roasted Chicken with Olives and Prunes

Are you spending too much time on the computer?  That’s a question I’ve been asking myself a lot lately.  After reading this article in The Atlantic and finding out about this new site that calculates the amount of time spent on twitter, I’ve really been pondering this matter.

I haven’t been pondering it too much though.  Instead, last weekend, I took a break and left my computer off for 48 hours.  Wow, I did have quite a surprise on Monday morning, (an inbox full to the brim) however it was well worth it.  I felt much more engaged with my family and my surroundings by unplugging myself from the virtual world.  Sometimes you just need to live a little!  In the real world.  Not facebook, twitter or blogs.

I know this is blogging heresy, however, I just couldn’t resist entertaining this discussion.  While I love all of the communication possibilities that our computers and the internet afford and have made wonderful connections with so many readers right here, I do find myself wondering if I’m getting “addicted” to the computer at the expense of my connection to my actual surroundings and nature.  I wonder how this new era of communication impacts us as individuals and the greater culture at large.  And as always, I find myself looking for balance.

So, back to a topic that we can probably all agree on.  Dinner!  Gotta have it.

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 Matzoh Ball Soup, of course.

Roasted Chicken with Olives and Prunes

Print Pin Recipe



  • Rinse the chicken and pat dry
  • Place the chicken breast side up in a 9 x 13 inch baking dish, then sprinkle with salt
  • In a large bowl, combine the olives, prunes, oregano, capers, bay leaves, garlic, olive oil, agave, apple cider vinegar and water
  • Spread the contents of the bowl in the dish around the chicken
  • Bake at 425°F for 20 minutes
  • Lower heat to 375°F and continue to roast the chicken until it is cooked through, about 40 minutes
  • Remove from oven and serve
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

This child-friendly dish is a hit with the little ones.  My children are great about gobbling up the chicken dishes I make with fruit in them.


43 responses to “Roasted Chicken with Olives and Prunes”

  1. Roast Chicken With Olives and Prunes.
    I have a question for you. In the write-up, you mentioned that you reduced the marinating time from the original. Alright. Do you marinate at all, or just pop it in the pan and bake the dish? It is not mentioned in the recipe and I am just curious.

    Also, should a person brine the chicken before you prepare it, or do you just cook it as stated? I know I am too picky, but I really am curious. I could just make it my own and try it both ways. What do you think?

    This sounds like a great chicken. Regardless, I am going to try it. It definitely has many good/excellent/incredible reviews, so I have to try it for Passover. It sounds better than the beef shank.

    One more thing. Can I make my own Coconut flour by grinding and grinding the flour in the blender? I have lots of coconut and I think I can do this. I have powdered this and even sugar in the same way.. How about the almond flour? Can it maybe be floured in the same way? Is it possible? I am on a fixed income and try to save money on every corner possible. Sure, it is more work, but the machine does most of it.

    Thank you for your time and concideration.
    Sherry Leveck

  2. I recently tried the recipe variation in your new cookbook and loved it! I plan on making it again (and again and again), and wonder if you have tried the version with cubed chicken in a slow cooker — I’d love to give that a shot, and wonder if you have any advice or recommendations? Thank you!

  3. I made this last night for Hanukkah dinner and it was fantastic! The only thing I changed was to use figs instead of prunes. Four of us devoured a 4.25 lb chicken and then ended up around the roasting pan with spoons to slurp up all of the sauce. I’ve never been a huge fan of Chicken Marbella as I’ve found it too sweet, but this version is perfect!

  4. This is my familys favorite chicken dish. A few modifications to bring down to earth-ditch the capers. Ditch the honey/ juice. 10 min before its done place 1 TBS brown sugar on every piece and grill until caramelized.

  5. My fiancé and I LOVED this! It was my first roast chicken. I brined, roasted, froze it then re warmed it in the oven and it was still the best chicken I have ever had. Thank you so much for the recipe. I would love to have even more whole chicken recipes. I have your ginger orange chicken in the freezer right now and can’t wait to eat it this week after a long day of work!

  6. i love your recipes and i absolutely loved this one! the olives were crazy good! i used a fat separator at the end and what was left was mostly sweet and savory drippings. amazing!

Have Something to Add?

Recipe Rating

Your comment will need to be approved before it will appear on the site.

Recipes » Dinners » Roasted Chicken with Olives and Prunes