Description

This Sheet Pan Chicken Marbella recipe features tender, bone-in, skin-on chicken drumsticks and thighs baked with a flavorful olive paste combining Castelvetrano olives, prunes, capers, and herbs. The dish is complemented by a delicious pan sauce made from the drippings, white wine, and butter, resulting in a perfect balance of savory, sweet, and tangy flavors. A fuss-free, one-pan meal that’s elegant enough for entertaining yet simple for weeknight dinners.

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

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Instructions

Preheat the Oven: Set your oven to 400°F (200°C) and position the rack in the center to ensure even baking.
Prepare the Olive Paste: In a food processor, combine the pitted Castelvetrano olives, prunes, extra-virgin olive oil, dry white wine, garlic cloves, capers, dried oregano, kosher salt, and freshly cracked black pepper. Pulse the ingredients until they form a coarse paste, which should take about 30 seconds. This paste will infuse the chicken with rich, tangy flavors.
Coat the Chicken: Arrange the bone-in, skin-on drumsticks and thighs on a rimmed sheet pan. Generously coat each piece of chicken on all sides with the prepared olive paste, ensuring every part is covered to maximize flavor absorption.
Add Liquids and Seasonings: Pour the chicken stock and dry white wine evenly around the chicken on the sheet pan. Scatter the halved olives, chopped prunes, and capers into the liquid surrounding the chicken. Then, sprinkle the chicken pieces with light brown sugar and kosher salt to add a subtle sweetness and enhance the savory taste.
Bake the Chicken: Place the sheet pan in the preheated oven and bake for about 30 minutes. Check that the internal temperature of the chicken reaches 165°F (74°C) using an instant-read thermometer to ensure it’s fully cooked and safe to eat.
Transfer Chicken and Garnish: Using a slotted spoon, carefully transfer the cooked chicken pieces along with the olives, capers, and prunes from the pan onto a serving platter. Sprinkle the freshly chopped flat-leaf parsley over the top for a bright, fresh garnish.
Prepare the Sauce: Place a small saucepan over medium-high heat. Pour the drippings and solids from the sheet pan into the saucepan, being cautious with hot liquids. Bring the mixture to a boil, then reduce the heat to low and simmer until the liquid is reduced by half, which should take about 5 minutes. Whisk in the unsalted butter until fully melted and incorporated, creating a rich, silky sauce.
Serve: Serve the chicken family-style with the warm sauce alongside, allowing everyone to spoon the delicious pan sauce over their portion. Enjoy this flavorful, comforting dish immediately.

Notes

Using bone-in, skin-on chicken thighs and drumsticks ensures juicy meat and crispy skin.
Castelvetrano olives give a mild, buttery flavor; if unavailable, substitute with green olives.
The prune adds a subtle sweetness that balances the savory capers and olives.
Ensure the internal temperature of the chicken reaches 165°F for safe consumption.
Leftover sauce can be stored in the refrigerator for up to 3 days and reheated gently before serving.
For a lower sodium version, reduce or omit added kosher salt and use low-sodium chicken stock.

Nutrition

Serving Size: 1 serving (approx. 1 drumstick and 1 thigh with sauce)
Calories: 420 kcal
Sugar: 5 g
Sodium: 520 mg
Fat: 25 g
Saturated Fat: 7 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 120 mg