🍗 Chicken & poultry
Vinegar chicken with crushed olive dressing
Tangy sheet-pan chicken with briny, schmaltzy olive dressing
⏱️ Time estimate: about 40 minutes
Turmeric-stained chicken roasts hard on a sheet pan with white wine vinegar, then gets drenched in a crushed olive, garlic, parsley, and pan-dripping dressing that turns the whole thing bright, salty, and deeply savory.
Ingredients
- 3 1/2 pounds bone-in, skin-on chicken parts
- 1 teaspoon ground turmeric
- 6 tablespoons olive oil, divided
- Kosher salt and black pepper
- 1/2 cup white wine vinegar
- 1 1/2 cups Castelvetrano olives, crushed and pitted
- 2 garlic cloves, finely grated
- 1 cup parsley, tender leaves and stems, chopped
Instructions
- Heat the oven. Set the oven to 450°F.
- Dress the chicken. Place the chicken on a rimmed baking sheet and toss with the turmeric and 2 tablespoons olive oil. Season well with salt and pepper, arrange skin-side up, then pour the vinegar over and around the chicken.
- Roast until bronzed. Roast without flipping until the chicken is cooked through and deeply browned all over, about 25 to 30 minutes.
- Make the olive dressing. While the chicken roasts, combine the crushed olives, grated garlic, parsley, the remaining 4 tablespoons olive oil, and 2 tablespoons water in a small bowl. Season with salt and pepper.
- Build the pan sauce magic. Transfer the cooked chicken to a large serving platter, leaving the juices and browned bits behind on the sheet pan. Set the pan on a sturdy heat-safe surface, pour the olive mixture onto the pan, and use a spatula or wooden spoon to scrape up all the caramelized bits so the dressing mingles with the rendered fat and gets saucy.
- Finish and serve. Spoon the warm olive dressing all over the chicken and serve right away.
Serve note: this makes about 6 servings and pairs really well with rice, crusty bread, or a crisp bitter salad to catch all that vinegary olive dressing.