Vinegar Chicken With Crushed Olive Dressing

By Alison Roman

Published December 10, 2019

  • Michael Graydon & Nikole Herriott for The New York Times. Food Stylist: Alison Roman. Prop Stylist: Paige Hicks.
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Total Time
40 minutes
Rating
5(10,663)
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

  • 3 ½ pounds bone-in, skin-on chicken parts

  • 1 teaspoon ground turmeric

  • 6 tablespoons olive oil

  • Kosher salt and black pepper

  • ½ cup white wine vinegar

  • 1 ½ cups green Castelvetrano olives, crushed and pitted

  • 2 garlic cloves, finely grated

  • 1 cup parsley, tender leaves and stems, chopped

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

5 grams carbs; 259 milligrams cholesterol; 756 calories; 31 grams monosaturated fat; 11 grams polyunsaturated fat; 15 grams saturated fat; 61 grams fat; 1 gram fiber; 800 milligrams sodium; 44 grams protein

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
10,663 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?

Alison

Served this with polenta and roasted cauliflower and it looked 100% like a fancy restaurant meal (and delicious to boot!)

BergenBlonde

Wow…wow…wow. This is officially called “The Chicken Dish My Wife Who Hates Chicken Loves”! Super tasty! I follows the 1/2 portion recipe and it worked perfectly! Served with buttered rice and steamed broccoli. Perfect dinner at home meal!

Noelle

I can’t for the life of me cook this and not set off the smoke detector, help! I really like this chicken

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