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Vinegar Chicken With Crushed Olive Dressing
![Vinegar Chicken With Crushed Olive Dressing](https://static01.nyt.com/images/2019/12/10/dining/23romanrex/23romanrex-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 3½pounds bone-in, skin-on chicken parts
- 1teaspoon ground turmeric
- 6tablespoons olive oil
- Kosher salt and black pepper
- ½cup white wine vinegar
- 1½cups green Castelvetrano olives, crushed and pitted
- 2garlic cloves, finely grated
- 1cup parsley, tender leaves and stems, chopped
Preparation
- 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.
- Step 2
Bake chicken, without flipping, until cooked through and deeply browned all over, 25 to 30 minutes.
- 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.
- 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.
- 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.
Private Notes
Cooking Notes
I award it the Pullet Surprise!
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?
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.
Variations. For the vinegar, substitute the juice of one whole lemon, plus its zest. Instead of green olives alone, consider a mix of olives of different colors, including some kalamata, crushed and pitted. Bearing in mind that the parsley is going to wilt, not cook, add to it some fresh basil leaves, or some dried herbs, like thyme, tarragon, or marjoram. Any of these changes will play well with the chicken and turmeric.
Is there a reason to not mix the vinegar with the turmeric and olive oil? Won't pouring the vinegar over the chicken wash off the mix? Not asking for a friend.
I'm not sure what happened to my note, so here goes again...don't use cast iron, it reacts with the acid and makes the dish taste tinny. Use a sheet pan instead.
a note on turmeric -- there have been high levels of lead detected in tumeric, especially from India and Pakistan. Packaging does not need to provide information with origin of powder, just place of packaging. People have been advised to purchase new tumeric if you are using an older pack -I live in the UK so I do not know if this information has been distributed in the USA also: made this chicken.... loved it
This was a hit... comes together quickly and is absolutely delicious! A few notes that might be helpful. Eight chicken thighs are about 3 pounds. An 8-oz jar of Castelvetrano olives yields 1 1/2 cups olives. Lastly, it is really important to grate the garlic so it is not overwhelming as it is never cooked. I love this main dish paired with farro and sauteéd spinach. It is elegant, simple and delicious!
The recipe was immediately appealing, but my husband of 24 years finally confessed that he "didn't get much out of bone-in chicken", so I tried it with boneless breasts and kept an eye out for overcooking. It totally worked. If anything, the tumeric measurement is a bit too modest. Served it with mashed potatoes and parsnips.
Full disclosure: I haven't cooked this, yet. I will change Step 1 before even cooking it, though. I don't mind an extra dish to clean, such as a deep bowl, to toss ingredients before putting them into a rimmed baking sheet. I learned that lesson (losing pieces to the floor) a long time ago.
Wonderful recipe! Cooking for olive haters? I love them but my husband hates them so I generally don't cook with them. Instead I used chopped mushrooms (about 1.5 cups) and sundried tomatoes (around 1/4 cup) along with the garlic and parsley. It was delicious. (Might have been even better with olives but maybe next time.) Also didn't have turmeric but used Indian five spice instead, and balsamic instead of white wine vinegar (it's what I had). Lots of room for variation with this recipe.
I would imagine this could be done in a cast iron pan vs a baking sheet? Liking the addition of capers, lemon juice and crushed peppers.
Easy to follow recipe. Turned out very well. Made a couple of modest modifications. Added some lemon zest and juice of a lemon to the olive and parsley dressing. Also added a few capers and a bit of smoked paprika. Accompanied chicken with caponata and corn on the cob. To be honest, polenta would have been ideal to sop up the dressing. Had a Nero d'Avola with this dinner.
To make this a complete one pan meal I added halved small potatoes to the pan and served it on top of several leaves of lettuce (Boston or bib). Chicken and potatoes cooked the same time and the sauce served as the dressing. I agree with the comments to add lemon and I will Also cut back on the olive oil next time. Turmeric doesn’t provide much more than color. Maybe a nice substitute will be paprika.
I added crushed Maras pepper flakes to the chicken before it went into the oven, and lemon juice to the olive mixture to perk it up. Absolutely delicious!
Absolutely Delicious! I made this for dinner process was fairly simple but the end result A . I wasn't sure about the olives as this was my first time cooking with it. My taste buds were highly satisfied tasting the sauce. I will certainly make this recipe again and again.
This was incredible. Very unique flavors so my husband and I were like ehhhh let’s see but it was a crowd hit!! Used rice vinegar and chucked in some bell peppers and onions to roast with the chicken. Served with orzo. Used cilantro and parsley. Great for guests too bc it was a one pan bake meal!! Definitely a favorite!!
This was outstanding. I never usually leave comments but just had to > I realized I was out of olives as I was cooking (o no!) and happened to have Trader Joe's olive tapenade on hand... thankfully. Used that in place of Step 3 (and added parsley). Amazing...
I used pomegranate vinegar, skipped the turmeric and olives, and doubled the garlic. It was delicious! I want to try this method with pomegranate molasses, but I might need a lower temperature, due to sugar content, or maybe tent it with foil if it is getting too brown. So good!
I make this dish often and it's perfect. For two people I use a cast iron skillet, which I find both more efficient to make the pan sauce AND easier to clean vs a sheet pan. Four thighs and halve all the other ingredients, as directed! Another winner from Alison Roman.
this is fantastic and so full of flavor! The first time I made it with bone in skin on chicken, but since we aren't fans of chicken that way I tried it with boneless skinless breasts and thighs with a few drumsticks for the fat. It worked just fine. The flavors of the turmeric and olives and garlic and vinegar are just to die for.
Add a little gochujang to the olive mixture.
This recipe is brilliant. The only thing I would modify is the garlic. There should be much more in this recipe. I’m definitely adding this entree to my repertoire. Who knew that Calvestrano olives were so good!
I’ve made this several times and making it again tonight because my mother is here visiting and she loves when I make it. My tip is after removing the chicken and adding the olive & parsley mixture to the roasting pan is to add a LOT of baby spinach and stir til wilted. Once wilted I add the juice of 1 lemon and it’s fabulous!
We’ve had this twice and will have it more often. The olive quality really does make a difference in the flavor; never used Castelvetranos before as we’re not big on green olives but now that we’ve found some really good ones we can’t stop eating them. Cost is not always an indicator so it was hit and miss. Good quality vinegar is also a must. We used extra garlic and parsley - once over smashed potatoes, then rice, so next time polenta? Last time cooked it all in a large cast iron pan.
This was marvelous (chef's kiss)
Made this again after not liking it that much the first couple of times. Swapped in some sweet paprika and it made a tremendous difference. Totally delicious now. About a 9.6/10.
This is really lovely, a real keeper. But "deep brown" in 25-30 min.? Not even in an hour. I plan to try it again with half the vinegar.
I bought the olives at Zabar's in Manhattan. Even tho they are not as salty as Spanish green olives, I still chose to rinse them and I was glad I did.
Interestingly on Youtube she doesnt put vinegar in the chicken, only in the bowl with olives. My hack - was combine the olive garlic parsley mixture, and after you remove the chicken, put the mixture on the sheet pan and put it BACK in the oven for one minute. Warms it all up and the garlic gets a bit of roast.
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