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
Cuisine: American
Ingredients: 1/4 cup (60 ml) extra-virgin olive oil; 1/4 cup (60 ml) red wine vinegar; 1/4 cup (60 ml) dry white wine or low-sodium chicken broth; 3 medium cloves garlic (1/2 ounce; 15 g), finely grated; 2 tablespoons (about 3/4 ounce; 26 g) light brown sugar; 1 tablespoon dry oregano (see notes); 3 pounds bone-in, skin-on chicken thighs (8 thighs; 1.3kg); 2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume; Freshly ground black pepper; 5 ounces pitted green olives (142 g; about 1 cup), such as Cerignola; 5 ounces prunes (142 g; about 1 cup), halved if large; 2 tablespoons (30 ml) water; Cooked rice or couscous, for serving

Total time: 1 h 47
servings: 6 servings
Dish type: Starter

Contains sulphitesPork-freeGluten-freeLactose-freeKosher : to verify

Prep

7 min

Cook

40 min

Total time

1 h 47

Ingredients

servings

1 /4 cup (60 ml) extra-virgin olive oil
1 /4 cup (60 ml) red wine vinegar
1 /4 cup (60 ml) dry white wine or low-sodium chicken broth
3 medium cloves garlic (1/2 ounce; 15 g), finely grated
2 c. à soupe (about 3/4 ounce; 26 g) light brown sugar
1 c. à soupe dry oregano (see notes)
3 pounds bone-in, skin-on chicken thighs (8 thighs; 1.3kg)
2 c. à café Diamond Crystal kosher salt; for table salt, use half as much by volume
Freshly ground black pepper
5 ounces pitted green olives (142 g; about 1 cup), such as Cerignola
5 ounces prunes (142 g; about 1 cup), halved if large
2 c. à soupe (30 ml) water
Cooked rice or couscous, for serving

Method

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.

Nutrition

calories: 758 kcal
fatContent: 47 g
fiberContent: 4 g
sugarContent: 16 g
sodiumContent: 1409 mg
proteinContent: 55 g
cholesterolContent: 290 mg
carbohydrateContent: 34 g
saturatedFatContent: 12 g
unsaturatedFatContent: 0 g

Indicative values from the source, for the original recipe.

Source : seriouseats

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