Tangy Chicken with Olive Herb Dressing
This recipe uses Castelvetrano olives which are quite different from other olives. They are meaty and buttery unlike the typical salty olive. Tangy Chicken with Olive Herb Dressing combines the Castelvetrano olives, parsley, garlic, and a squeeze of lemon with the schmaltzy chicken drippings. The result is a jammin’ chicken dinner that takes little effort to make.
Jump to RecipeIngredients for the Chicken
Organize all of the ingredients to cook the chicken- chicken, olive oil, turmeric, kosher salt, pepper, and white wine vinegar.
Prepping and Cooking the Chicken
Place chicken on a rimmed baking sheet and coat with turmeric, 2 tablespoons olive oil, and season with salt and pepper. Make sure chicken is skin-side up. Then pour vinegar over and around the chicken and place in a 450 degree oven. Bake chicken, undisturbed, until cooked through and deeply browned all over, 25 to 30 minutes. Remove chicken from the baking sheet and transfer to a serving platter, leaving behind any of the juices and bits stuck to the pan.
Olive Herb Dressing
While chicken is cooking, combine olives, garlic, parsley, and the remaining 4 tablespoons olive oil in a medium sized bowl. Season with salt and pepper. Set aside.
Combining the Chicken Drippings with the Olive Herb Mixture
Pour the olive mixture onto the baking sheet. Use a spatula or wooden spoon to gently scrape up all the bits the chicken left behind, letting the olive mixture mingle with the rendered fat and get increasingly saucy.
Tangy Chicken with Olive Herb Dressing
Pour olive herb mixture over the chicken and serve.
Tangy Chicken with Olive Herb Dressing
Ingredients
Chicken
- 3 ½ pounds bone-in skin-on chicken parts, trimmed of excess skin (one medium-sized whole chicken cut up into breast/wing and thigh/drumstick).
- 1 teaspoon ground turmeric
- 6 tablespoons olive oil divided
- Kosher salt and black pepper
- ½ cup white wine vinegar
Olive Herb Dressing
- 1 cup green Castelvetrano olives pitted and crushed or cut/torn in half
- 2 garlic cloves finely grated with a zester or use a garlic press
- 1/2 cup parsley tender leaves and stems, rinsed, dried, and chopped
- 1 tablespoon lemon juice
Instructions
- Heat oven to 450 degrees.
Chicken
- Place chicken on a rimmed baking sheet and coat with turmeric, 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.
- Bake chicken, undisturbed, until cooked through and deeply browned all over, 25 to 30 minutes. If the skin isn’t browned enough, put the chicken under the broiler for a minute or two.
- Once chicken is cooked, remove baking sheet from the oven and transfer chicken to a serving platter, leaving behind any of the juices and bits stuck to the pan.
Olive Herb Dressing
- While chicken is cooking, combine olives, garlic, parsley and the remaining 4 tablespoons olive oil in a medium sized bowl. Season with salt and pepper.
Assembly
- Pour the olive mixture onto the sheet pan. 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 and serve.
Notes
Recipe from NYTimes Cooking.
If you like this recipe, you may want to try these other GFchow recipes. Mediterranean Grilled Chicken with Lemons and Olives, Chicken with Roasted Lemons, Olives, Capers and Spinach, and Spatchcocked Lemon Rosemary Chicken.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible,I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
Sounds yummy