Vinegar Chicken with Crushed Olive Dressing

Name: Vinegar Chicken with Crushed Olive Dressing
Ingredients: 3-½ pounds bone-in, skin-on chicken parts; 1 tsp. ground turmeric; 6 tbsp. olive oil; Kosher salt and black pepper, to taste; 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

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Author : RTL

Vinegar Chicken with Crushed Olive Dressing

Ingredients

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3-½ pounds bone-in, skin-on chicken parts1 tsp. ground turmeric6 tbsp. olive oilKosher salt and black pepper, to taste½ cup white wine vinegar1-½ cups green Castelvetrano olives, crushed and pitted2 garlic cloves, finely grated1 cup parsley, tender leaves and stems, chopped

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Instructions

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Step 1

Pre-heat oven to 450°F.

Step 2

Place chicken on a rimmed baking sheet and toss with turmeric and 2 tablespoons olive oil; season with salt and pepper.

Step 3

Make sure chicken is skin-side up, then pour vinegar over and around chicken and place in the pre-heated oven.

Step 4

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

Step 5

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

Step 6

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 7

Make sure the baking sheet is on a sturdy surface, then pour the olive mixture onto the sheet.

Step 8

Using a spatula or wooden spoon, gently scrape up all the bits of chicken left behind, letting the olive mixture mingle with the rendered fat and get increasingly saucy.

Step 9

Pour olive mixture over the chicken and serve.