Vinegar Chicken
4
servings20
minutes40
minutesThis is a great weeknight meal with minimum fuss and clean up. The green olives are mild and buttery and may even convert olive haters! The roasted potatoes give a bit of salt and vinegar chip vibes! Serve this with any veggie you like that is in season (we got great local green beans in August) and Littleton’s Rust Belt Sourdough.
Adapted from Alison Roman, NYT Cooking
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Ingredients
3 pounds bone-in, skin-on chicken parts (we used 2 breasts cut in ½ and 4 thighs)
1 lb. red or yellow potatoes, cut in 1 1/2” pieces
1 t. ground turmeric
4 T. olive oil, divided
.5 t. salt
1 t. pepper
.5 c. white wine vinegar (we used Omed Chardonnay Wine Vinegar which is smooth and mild- you could also use apple cider vinegar for a little more kick)
10 oz. pitted Frescatrano or Castelvetrano olives, cut in ½ lengthwise
2 garlic cloves, crushed
.5 bunch Italian parsley leaves, roughly chopped
Directions
- Heat oven to 450°.
- Place chicken and potatoes on a rimmed baking sheet. Toss with turmeric and 2 T. olive oil. Season with salt and pepper. Make sure the chicken is skin side up in a single layer and potatoes are spread evenly.
- Pour vinegar over and around the chicken and potatoes and place in the oven.
- Bake chicken until cooked through (165° in the thickest part of the meat) and deeply browned all over, 25-30 minutes.
- Meanwhile, combine olives, garlic, parsley, the remaining 2T. olive oil, and 2T. water in a small bowl or liquid measuring cup. Season with salt and pepper.
- Once chicken is cooked, remove the baking sheet from the oven and transfer the chicken pieces to a platter, leaving behind any juices and bits stuck to the pan.
- Make sure the sheet tray is on a flat sturdy surface and pour the olive mixture over the pan.
- Using a spatula or wooden spoon, scrape up all the bits of chicken left behind and stir well. Pour this mixture over the chicken and potatoes and serve.
