Vinegar Chicken with Crushed Olive Dressing
Source: Alison Roman in the New York Times
Ingredients for 4 Servings
3-1/2 pounds bone-in, skin-on chicken parts
1 tsp ground turmeric
6 T olive oil
Kosher salt and ground pepper
½ cup white wine vinegar
1-1/2 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 rimmed baking sheet and toss with turmeric and 2 T olive oil. Season with salt and pepper. Make sure chicken is skin-side up, then pour vinegar over and around chicken and place in oven.
Bake chicken, without flipping, until cooked through and deeply browned all over, about 25-30 minutes.
Meanwhile, combine olives, garlic, parsley, 4 T olive oil and 2 T water in a small bowl; season with salt and pepper.
After chicken is cooked, remove baking sheet from oven and transfer chicken to a serving platter, leaving behind any of the juices and bits stuck to the pan.
Make sure the baking sheet is on a sturdy surface (stovetop or counter), then pour the olive mixture onto the sheet. 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. Pour olive mixture over the chicken, then serve.