Vinegar Chicken With Crushed Olive Dressing
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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
- 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.
- Step 2
Bake chicken, without flipping, until cooked through and deeply browned all over, 25 to 30 minutes.
- 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.
- 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.
- 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.
Private Notes
Comments
I award it the Pullet Surprise!
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.
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?
used kalamata olives and they were fine. Had spinach; added a little kale and about 5 asparagus spears chopped, sauteed and steamed. Cut up a potato to cook w/ chicken thighs. Rice vinegar was fine. Zapped olive mix for 5 seconds.
This is good, not great. Did it in cast iron, added potatoes with the chicken, otherwise followed exactly. Doesn't make nearly enough sauce with the amounts listed.
This dish was absolutely delicious. I used boneless skinless chicken breasts and adjusted the temperature to 425° and baked it for 25 minutes. I added 3 tablespoons of capers to the olive mixture. Would serve this as a dinner party entree-it was that good.