Marbella Style One-Pan Chicken


  • 1/4 cup good Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 3/4 cup Large Pitted Prunes, halved
  • 1/2 cup large, Pitted, California Green Olives, halved
  • 1/4 cup Capers with the brine
  • 3 Bay Leaves
  • 6 cloves of Garlic, minced
  • 2 tbsps. Dried Oregano
  • 2 tsps. Black Pepper
  • 1/2 tbsps. Coarse Kosher Salt
  • 6 Boneless, Skinless Chicken Thighs
  • 1 tbsp. Dark Brown Sugar
  • 1/2 cup Dry White Wine
  • 6 slices Prosciutto


  1. Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 1/2 tablespoon salt and 2 teaspoons pepper in a large bowl or large plastic storage bag. 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.
  2. Place oven rack in the center position, and heat to 425ºF.
  3. After marinating, transfer the chicken and all of the 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 165ºF and is browned and crisp.