![](https://www.pinterest.com/pin/create/button/?url=https://blythesblog.com/recipe/roast-chicken-with-dates-olives-and-capers/&media=https://i0.wp.com/blythesblog.com/wp-content/uploads/2018/09/Bx8OwC8CTiCaBgu0bITXQA.jpg?resize=1920%2C850&ssl=1&description=This recipe for Roast Chicken with Dates, Olives, and Capers is from Ottolenghi, who was inspired by the <a href="https://blythesblog.com/recipe/chicken-marbella/">Chicken Marbella</a> recipe from <a href="https://www.amazon.com/s?k=the+silver+palate+cookbook&hvadid=792638857666&hvdev=c&hvexpln=67&hvlocphy=9031111&hvnetw=g&hvocijid=9368715559248863741--&hvqmt=e&hvrand=9368715559248863741&hvtargid=kwd-299999998202&hydadcr=23009_13862648&mcid=fd43c78b2a2a375798774dd8448d16b3&tag=googhydr-20&ref=pd_sl_3e9q5bqul_e_p67">The Silver Palate Cookbook</a>, by Julee Rosso and Sheila Lukins. Chicken Marbella is one of the most iconic recipes from the 1980’s cookbook. I was lucky enough to live around the corner from the tiny 11-by-16-foot shop, which was located at 274 Columbus Avenue (near 73rd Street) in New York City. While the classic recipe uses pitted prunes, Ottolenghi swaps them out for dates. The chicken needs to marinate for at least a day, preferably two, to soften and flavor. data-pin-do=)
Roast Chicken with Dates, Olives, and Capers
June 21, 2026
This recipe for Roast Chicken with Dates, Olives, and Capers is from Ottolenghi, who was inspired by the Chicken Marbella recipe from The Silver Palate Cookbook, by Julee Rosso and Sheila Lukins. Chicken Marbella is one of the most iconic recipes from the 1980’s cookbook. I was lucky enough to live around the corner from the tiny 11-by-16-foot shop, which was located at 274 Columbus Avenue (near 73rd Street) in New York City. While the classic recipe uses pitted prunes, Ottolenghi swaps them out for dates. The chicken needs to marinate for at least a day, preferably two, to soften and flavor.
- Prep: 25 mins
- Cook: 50 mins
- Yields: 4 Servings
Directions
1Place the chicken in a large, non-reactive bowl and add all of the ingredients, apart from the wine and date molasses, along with ¾ teaspoon of salt and a good grind of black pepper. Gently mix everything together, cover the bowl, and leave in the fridge to marinate for 1 to 2 days, stirring the ingredients a few times during the process. Preheat the oven to 400° F. Spread out the chicken legs on a large baking tray, along with all the marinade ingredients. Whisk together the wine and molasses and pour over the meat. Place in the oven and cook for 50 minutes, basting 2 or 3 times, until the meat is golden brown on top and cooked through. Remove from the oven, transfer everything to a large platter, sprinkle over some freshly picked oregano leaves, and serve.
Recipe from Ottolenghi's Simple
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