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Sheet Pan Chicken Marbella
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Serves:
6
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Prep Time:
20 min
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Cook Time:
40 min
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Calories:
623
Ingredients
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3-4 lbs
Bone-in, skin-on chicken legs and thighs
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1 tsp
Kosher salt
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⅓ cup
White wine
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1 cup
Chicken stock
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1 tbsp
Capers, drained
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⅓ cup
Pitted green olives, halved
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⅓ cup
Pitted prunes, chopped coarse
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1-2 tbsp
Brown sugar
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2 tbsp
Butter, cold
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2 tbsp
Fresh parsley, minced
Paste Marinade
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1/3 cup
Pitted green olives (about 13)
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1/3 cup
Pitted prunes (about 8)
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1/4 cup
Extra-virgin olive oil
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4
Garlic cloves, peeled
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2 tbsp
Capers
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1 tsp
Dried oregano
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½ tsp
Pepper
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½ tsp
Kosher salt
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¼ cup
White wine
Method
- Adjust oven rack to middle position and heat oven to 400°F.
- Make the paste/marinade by pulsing 1/3 cup pitted green olives, 1/3 cup pitted prunes, 1/4 cup extra-virgin olive oil, 4 garlic cloves, 2 tablespoons capers, 1 teaspoon dried oregano, ½ teaspoon pepper, ½ teaspoon kosher salt and ¼ cup white wine in food processor about 1 to 2 minutes. Transfer to bowl. (Paste can be refrigerated for up to 24 hours.)
- Use the paste to marinate the chicken, by coating it completely in the paste mixture.
- Place chicken on a rimmed sheet pan. Pour white wine and chicken stock onto the sheet pan, sprinkle the 1 tablespoon of capers, ⅓ cup olives halved and ⅓ cup chopped prunes around the chicken. Sprinkle the dish with brown sugar and salt.
- Bake in the oven for 30 minutes.
- Remove the chicken onto a serving dish along with the olives and prunes. Pour the warm pan drippings into a small saucepan, bring to a simmer and reduce by half. Whisk in cold butter until fully incorporated.
- Serve chicken along with sauce. Enjoy!