Description
This Sheet Pan Chicken Marbella recipe offers a vibrant fusion of savory, sweet, and briny flavors through a delicious olive paste marinade and a medley of olives, prunes, and capers. Bone-in, skin-on chicken drumsticks and thighs are coated with a flavorful olive paste and baked to juicy perfection on a single sheet pan, making it an easy yet impressive one-pan meal. The pan drippings are transformed into a rich, buttery sauce that complements the tender chicken, perfect for serving family-style.
Ingredients
Scale
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
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and position the oven rack in the center to ensure even cooking.
- Make the Olive Paste: Combine the Castelvetrano olives, prunes, extra-virgin olive oil, dry white wine, garlic cloves, capers, dried oregano, kosher salt, and freshly cracked black pepper in a food processor. Pulse the mixture until it forms a coarse paste, approximately 30 seconds, preserving some texture.
- Prepare the Chicken: Arrange the bone-in, skin-on chicken drumsticks and thighs evenly on a rimmed sheet pan. Generously coat each piece with the prepared olive paste, making sure to cover all sides thoroughly to lock in flavor.
- Add Liquids and Garnishes: Pour the chicken stock and dry white wine around the chicken pieces on the sheet pan. Scatter the halved olives, roughly chopped prunes, and drained capers into the liquid. Sprinkle the chicken with light brown sugar and kosher salt for a balanced sweet and savory profile.
- Bake the Chicken: Place the sheet pan in the preheated oven and bake for 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) using an instant-read thermometer, ensuring it is fully cooked but still juicy.
- Transfer Chicken and Garnishes: Using a slotted spoon, carefully transfer the cooked chicken pieces along with the olives, capers, and prunes to a serving platter. Sprinkle the chopped fresh flat-leaf parsley over the top for a fresh finish.
- Prepare the Sauce: Place a small saucepan over medium-high heat and carefully pour in the drippings and solids from the sheet pan. Bring the liquid to a boil, then reduce the heat to low and simmer for about 5 minutes, or until the liquid is reduced by half. Whisk in unsalted butter until the sauce becomes silky and well combined.
- Serve: Serve the chicken family-style with the rich pan sauce alongside for dipping or drizzling, creating a flavorful and harmonious dish perfect for sharing.
Notes
- Use a food processor to create the olive paste for a quick and even mixture with great texture.
- Check the internal temperature of the chicken to ensure it is fully cooked and safe to eat.
- Castelvetrano olives can be substituted with other mild green olives if unavailable.
- This recipe serves 6 comfortably, but can be adjusted for larger or smaller groups.
- The sauce made from pan drippings enhances the dish with concentrated flavors—don’t skip this step!
- For a slightly lighter dish, remove the skin before baking, although the skin helps keep the chicken moist.
- Store leftovers in an airtight container in the refrigerator and consume within 3 days.
Nutrition
- Serving Size: 1 chicken drumstick or thigh with sauce (about 6 ounces)
- Calories: 430
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 26 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 110 mg
