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Quick & Easy Sheet Pan Chicken Marbella
This recipe is made with sweet prunes, green olives, and capers. This is a simple chicken dinner idea that packs BIG, BOLD flavor with minimal effort.
INGREDIENTS - olive oil - red wine vinegar - large pitted prunes, halved - large, pitted, California green olives, halved ¼ cup capers with the brine - bay leaves - cloves garlic, minced - dried oregano - black pepper - coarse kosher salt - boneless, skinless chicken thighs - dark brown sugar - dry white wine - slices prosciutto
If you want to get a delicious dinner on the table with only a few minutes of prep time to spare, our Sheet Pan Chicken Marbella tastes great with almost zero hassle.
1
Combine olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, salt and pepper in a large bowl or large plastic storage bag.
2
Add the chicken to the marinade. Refrigerate for at least an hour or up to overnight, turning occasionally to be sure the marinade coats everything.
3
Place oven rack in the center position, and heat to 425°F. After marinating, transfer the chicken and marinade to a sheet pan. Sprinkle the chicken thighs with the dark brown sugar and pour the white wine around the pan.
4
Bake for 20 minutes. Carefully, add the prosciutto slices to the pan around the chicken and bake for an additional 10-15 minutes or until the chicken has reached an internal temperature of 165°F and is browned and crisp.