+6 photos

Sheet-Pan Chicken Marbella

Name: Sheet-Pan Chicken Marbella
Prep time: 7 min
Cook time: 40 min
Total time: 1 h 47 min
Yield: 6 servings
Ingredients: 0.25 cup extra-virgin olive oil; 0.25 cup red wine vinegar; 0.25 cup dry white wine or low-sodium chicken broth; 3 medium cloves garlic (1/2 ounce; 15 g); 2 tablespoon light brown sugar; 1 tablespoon dry oregano (see notes); 3 pound bone-in, skin-on chicken thighs (8 thighs; 1.3kg); 2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; Freshly ground black pepper; 5 ounce pitted green olives (142 g; about 1 cup), such as Cerignola; 5 ounce prunes (142 g; about 1 cup); 2 tablespoon water; Cooked rice or couscous, for serving

6 servings

In my twist on classic chicken Marbella, chicken thighs, prunes, and olives quickly soak up a tangy marinade before they’re placed on a sheet pan and cooked until tender and juicy.

Ingredients

extra-virgin olive oil
¼ c
red wine vinegar
¼ c
dry white wine or low-sodium chicken broth
¼ c
cloves garlic
1/2 ounce; 15 g
3 medium
light brown sugar
2 tbsp
dry oregano
see notes
1 tbsp
bone-in
skin-on chicken thighs, 8 thighs; 1.3kg
3 lb
Diamond Crystal kosher salt; for table salt
use half as much by volume
2 tsp
Freshly ground black pepper
pitted green olives
such as Cerignola, 142 g; about 1 cup
5 oz
prunes
142 g; about 1 cup
5 oz
water
2 tbsp
Cooked rice or couscous
for serving

Directions

1
In a 2-cup liquid measuring cup or small bowl, whisk olive oil, vinegar, wine or chicken broth, garlic, brown sugar, and oregano to combine.
2
In a large bowl, combine chicken thighs with olives, prunes, and oil mixture. Season evenly with salt and pepper and let sit, refrigerated, for at least 1 hour or up to 8 hours.
3
30 minutes before cooking, adjust oven rack to middle position and preheat oven to 425°F (220°C).
4
Remove chicken from marinade and arrange on a 13-by-18-inch rimmed baking sheet. Scatter olives and prunes around chicken, and pour marinade over chicken, olives, and prunes.
5
Roast chicken until it sizzles and begins to take on color, about 20 minutes. Using a large spoon or baster, baste chicken, olives, and prunes with pan juices. Continue cooking until chicken is deep golden brown, cooked through, and registers 185°F (85°C) on an instant-read thermometer, 15 to 20 more minutes.
6
Remove chicken, olives, and prune to a large serving plate or platter. Add water to baking sheet and, using a metal spatula, such as a fish spatula, stir and scrape up any browned bits on the pan. Carefully pour sauce into a small bowl. Serve chicken with rice or couscous and pan sauce.

Sheet-Pan Chicken Marbella

107 min6 servings758 cal

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