Vinegar Chicken With Crushed Olives and Capers

Step 1

Preheat the oven to 450ºF.

Step 2

Place the chicken on a rimmed baking sheet and season with turmeric, 2 tablespoons of olive oil, and sea salt. Place the chicken skin-side up before pouring the white wine vinegar over and around the pieces. Place the baking sheet in the oven.

Step 3

Bake the chicken for 30 minutes (without flipping) or until the internal temperature reads 165ºF (or 75ºC).

Step 4

Combine the crushed green olives, capers, chopped garlic, chopped parsley, chopped tarragon, and the remaining 4 tablespoons olive oil in a small bowl.

Step 5

Once the chicken is cooked, remove the baking sheet from the oven and transfer the chicken to a serving platter.

Step 6

Pour the olive dressing into the baking sheet with the leftover grease and brown bits from the cooked chicken. Mix it all together, lifting the stuck bits with a spatula or wooden spoon.

Step 7

Pour the olive dressing over top of the chicken and serve.