Vinegar Chicken with Crushed Olive Dressing
If you like olives, you’re going to love this recipe from Alison Roman and The New York Times. It’s a quick and delicious way to get a flavorful dinner on the table in 35 minutes, start to finish. Cook some rice or noodles and a side dish of vegetables while the chicken is in the oven and you’ll be ready to serve a meal fit for company, or just the family.
Make sure you use bone-in, skin-on chicken parts. The chicken skin will keep the meat from drying out at the high 450 degree temperature required. Please make the recipe as written at least once before tinkering with it. I won’t think ill of you if you use Kalamata olives rather than Castelveltrano, but I may have to send the recipe police after you if you tell me you subbed sun-dried tomatoes for the olives or curry powder for the turmeric.
More on the subject — check out this comment from a reader following the recipe as it appeared in the New York Times: “Wow! That was amazing! I didn’t have any olives so used onions instead, and I didn’t have any turmeric so substituted paprika. I also didn’t have any chicken so used free range heritage pork. We aren’t big fans of vinegar so I went with soy sauce. It was so good! Definitely a keeper recipe!!”
I’m all for improvisation, but that’s like asking for spaghetti and getting soba instead. I think that reader just invented a whole different recipe. While your version may taste good, this one as written is a real keeper.
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- 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
- 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.
- Bake chicken, without flipping, until cooked through and deeply browned all over, 25 to 30 minutes.
- Meanwhile, combine olives, garlic, parsley, the remaining 4 tablespoons olive oil and 2 tablespoons water in a small bowl; season with salt and pepper.
- 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.
- 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.
Wow, you’re not kidding about the flavors here. I made it for dinner last night and we were practically licking the plates. Make sure you have some bread to sop up all that good juice! Thanks for posting the recipe.
I missed seeing this recipe in the NYT! It sounds delicious! Hubby is an olive lover so we always have a variety of olives in my refrigerator and I know he’ll enjoy this!
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