vinegar chicken with crushed olive dressing

(recipe by Alison Roman)

Ingredients:

3 ½ pounds bone-in, skin-on chicken parts (from one chicken)

1 teaspoon ground turmeric

6 tablespoons olive oil

Kosher salt and ground pepper

½ cup white wine vinegar

1 ½ cups green Castelvetrano olives, crushed and pitted

2 garlic cloves, finely grated

1 cup Italian parsley, tender leaves and stems, chopped

Directions:

Heat oven to 450 degrees. Place chicken on a rimmed baking sheet and toss with turmeric and 2 tablespoons olive oil. Season with salt and pepper. Turn chicken so it is skin-side up, then pour the vinegar over and around chicken and place in the 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 olives, grated garlic, chopped parsley, the remaining 4 tablespoons olive oil and 2 tablespoons water in a small bowl; season with salt and pepper. Set aside.

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

Serves 4

The recipe can be halved using 1 ½ plus pounds skin on, bone in chicken thighs.