Vinegar Chicken With Crushed Olive Dressing

By Alison Roman

Vinegar Chicken With Crushed Olive Dressing
Michael Graydon & Nikole Herriott for The New York Times. Food Stylist: Alison Roman. Prop Stylist: Paige Hicks.
Total Time
40 minutes
Rating
5(10,456)
Comments
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This tangy, turmeric-stained, sheet-pan chicken makes the most of the schmaltzy bits left behind on the pan, which is deglazed with fresh garlic, briny olives and a bit of water. Think pan sauce, but done on a sheet pan.

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Ingredients

Yield:6 servings
  • 3½pounds bone-in, skin-on chicken parts
  • 1teaspoon ground turmeric
  • 6tablespoons olive oil
  • Kosher salt and black pepper
  • ½cup white wine vinegar
  • 1½cups green Castelvetrano olives, crushed and pitted
  • 2garlic cloves, finely grated
  • 1cup parsley, tender leaves and stems, chopped
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

756 calories; 61 grams fat; 15 grams saturated fat; 0 grams trans fat; 31 grams monounsaturated fat; 11 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 44 grams protein; 800 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 450 degrees. Place chicken on a rimmed baking sheet and toss with turmeric and 2 tablespoons olive oil, and season with salt and pepper. Make sure chicken is skin-side up, then pour vinegar over and around chicken and place in the oven.

  2. Step 2

    Bake chicken, without flipping, until cooked through and deeply browned all over, 25 to 30 minutes.

  3. Step 3

    Meanwhile, combine olives, garlic, parsley, the remaining 4 tablespoons olive oil and 2 tablespoons water in a small bowl; season with salt and pepper.

  4. Step 4

    Once chicken is cooked, remove baking sheet from the oven and transfer chicken to a large serving platter, leaving behind any of the juices and bits stuck to the pan.

  5. Step 5

    Make sure the baking sheet is on a sturdy surface (the stovetop, a counter), then pour the olive mixture onto the sheet. Using a spatula or wooden spoon, gently scrape up all the bits the chicken left behind, letting the olive mixture mingle with the rendered fat and get increasingly saucy. Pour olive mixture over the chicken, then serve.

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Ratings

5 out of 5
10,456 user ratings
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Comments

Cookie

I award it the Pullet Surprise!

hermsoven

We found our new chicken favorite. Perfect. Suggest not tampering with it. If you don’t like the ingredients, find another recipe before un-creating this one. In my oven, 25 minutes at 450°F leaves the chicken beautifully brown and juicy. A layer of aluminum foil will help keep the pan clean. Try spreading some of the marinade in the pan before adding the chicken. Move the chicken pieces around to coat the bottoms, then pour the rest of the topping over the skin sides.

Tim Huddleston

I do like olives but they aren't a favorite. Would a combination of olives and capers be OK? Or would the tang of the capers compete with the flavors of the chicken?

Johnson in NYC

Alison Roman never disappoints. No changes…delicious!

VCK

I used maybe 3 tbsp of oil from a jar of olives packed in oil and halved the amount of chicken but kept everything else the same—I like the doubled olives. Simple and quick, great with a baguette.

hafkiwi

Used 1.5 b/ s less chicken thighs. ( the only chicken I’ll cook. ) 1 full cup of the olives- mazetti sells them sliced and pitted- I just kinda smashed them. Added lemon zest, some lemon juice, couple of big T capers, same amount of garlic, and heaps of chopped parsley. A few T of xvoo. Pan out of the oven ( porcelain cast iron lodge 12 “ skillet) and I just poured the olive relish all over. No need to separate. I’m going to serve this to Olive haters. It’ll change their minds. A simple rice ( near east) and roasted cauliflower- all good. Keep it simple. Quick and easy

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