Simple Recipes for Every Day
Sheet Pan Chicken Marbella
- Serves: 6
- Prep Time: 20 min
- Cook Time: 40 min
Ingredients
Olive Paste
- ⅓ cup pitted Castelvetrano olives
- ⅓ cup pitted prunes
- ¼ cup extra-virgin olive oil
- ¼ cup dry white wine, such as sauvignon blanc
- 4 garlic cloves
- 2 tablespoons capers, drained
- 1 tablespoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
Chicken
- 3-4 pounds bone-in, skin-on chicken drumsticks and thighs
- 1 cup chicken stock
- ⅓ cup dry white wine, such as sauvignon blanc
- ⅓ cup pitted Castelvetrano olives, halved
- ⅓ cup pitted prunes, roughly chopped
- 1 tablespoon capers, drained
- 1 tablespoon light brown sugar
- 1 teaspoon kosher salt
- 2 tablespoons finely chopped fresh flat-leaf parsley leaves
- 2 tablespoons unsalted butter
Ingredients
Olive Paste
- ⅓ cup pitted Castelvetrano olives
- ⅓ cup pitted prunes
- ¼ cup extra-virgin olive oil
- ¼ cup dry white wine, such as sauvignon blanc
- 4 garlic cloves
- 2 tablespoons capers, drained
- 1 tablespoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
Chicken
- 3-4 pounds bone-in, skin-on chicken drumsticks and thighs
- 1 cup chicken stock
- ⅓ cup dry white wine, such as sauvignon blanc
- ⅓ cup pitted Castelvetrano olives, halved
- ⅓ cup pitted prunes, roughly chopped
- 1 tablespoon capers, drained
- 1 tablespoon light brown sugar
- 1 teaspoon kosher salt
- 2 tablespoons finely chopped fresh flat-leaf parsley leaves
- 2 tablespoons unsalted butter
Method
Preheat the oven to 400°F with a rack in the center position.
Make the olive paste. Combine the olives, prunes, olive oil, wine, garlic, capers, oregano, salt, and pepper in a food processor. Pulse until a coarse paste forms, about 30 seconds.
Make the chicken. Arrange the chicken on a rimmed sheet pan and coat each piece with the olive paste, fully covering on all sides. Pour the chicken stock and white wine onto the sheet pan around the chicken. Drop the olives, prunes, and capers into the liquid. Sprinkle the chicken with the brown sugar and salt.
Bake for 30 minutes, or until the internal temperature of the chicken reaches 165°F on an instant-read thermometer. With a slotted spoon, transfer the chicken, olives, capers, and prunes to a serving platter. Sprinkle the parsley over the top.
Place a small saucepan over medium-high heat. Carefully pour the sheet pan drippings and solids into the saucepan. Bring the sauce to a boil, then reduce the heat to low and simmer until the liquid is reduced by half, about 5 minutes. Whisk in the butter until fully incorporated. Transfer to a small serving bowl.
Serve the chicken family-style with the sauce alongside.