Sheet-Pan Chicken Marbella

Ingredients

For 6 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. 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. 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. 3.30 minutes before cooking, adjust oven rack to middle position and preheat oven to 425°F (220°C).
4. 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. 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. 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.