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Weeknight Sheet Pan Chicken Marbella

This classic juicy chicken baked in a sweet-savory marinade has been revamped into an easy sheet pan recipe. Bump the flavor up even more by letting it marinate overnight.

Serves 4
Ready in 60 mins
Prep time 10 mins
Cooking time 50 mins
675 calories per serving


> 1 cup pitted prunes, halved
> 1/2 cup jarred pimiento-stuffed green olives, drained
> 3 tbsp olive oil
> 3 tbsp red wine vinegar
> 1 tbsp dried oregano
> 1 tbsp capers, drained
> 4 cloves garlic, smashed
> 2 bay leaves
> 2 lbs bone-in chicken thighs
> 2 tbsp brown sugar

Serve Over (Optional):

> Cooked quinoa
> Cooked rice
> Cooked couscous


To a large resealable bag or container, add the prunes, olives, oil, vinegar, oregano, capers, garlic, and bay leaves. Season with salt and pepper. Add the chicken to marinade and massage to fully coat. Refrigerate 30 min. or up to 24 hours.
Preheat oven to 400°F. To a rimmed baking sheet, add chicken, skin-side up, and marinade. Add ¼ cup water to sheet pan. Sprinkle the brown sugar over chicken. Season chicken with salt and pepper. Bake 40–50 min., until internal temperature reaches 165°F. Remove bay leaves and serve.


Serve this chicken over cooked quinoa, rice, or couscous.

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