a leg up

All news is not fake news. Take this recipe by Alison Roman that I discovered in my NYT Weeknight Dinner news feed. This chicken dish, with its the complex flavors that come together in less than half an hour on a single sheet pan, is the real deal. It is really easy to prepare and really, really delicious.

Most of the New York Time recipes are for four people. But because tonight’s dinner is just me and my husband, I’m going to halve the recipe for vinegar chicken with crushed olive dressing.

Instead of a whole cut up chicken, I’ll substitute some bone-in, skin-on chicken thighs.

Preheat the oven to 450 degrees. Place the chicken on a rimmed baking sheet.

Sprinkle with half a teaspoon of turmeric and a tablespoon of olive oil.

Season with salt and pepper. Then toss on the pan.

Turn the chicken so it is skin-side up.

Pour the vinegar over and around the chicken and place in the hot oven. Bake the chicken, without flipping, until it is cooked through and deeply browned all over, approximately 25 to 30 minutes.

Meanwhile, combine the crushed Castelvetrano olives, grated garlic, and chopped parsley, 

Add the remaining two tablespoons of olive oil and a tablespoons water in a small bowl. Season with salt and pepper. Set aside.

Once the chicken is cooked, remove the baking sheet from the oven.

Transfer the chicken to a large serving platter, leaving behind any of the juices and bits stuck to the pan.

Make sure the baking sheet is on a sturdy surface (the stovetop, or 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 until it gets increasingly saucy. Pour the olive mixture over the chicken and serve. 

I’ll bet you too will soon be spreading the news of how good and easy this vinegar chicken with crushed olive dressing is.