3 ½poundsbone-inskin-on chicken parts, trimmed of excess skin (one medium-sized whole chicken cut up into breast/wing and thigh/drumstick).
1teaspoonground turmeric
6tablespoonsolive oildivided
Kosher salt and black pepper
½cupwhite vinegar
Olive Herb Dressing
1 cupgreen Castelvetrano olivespitted and crushed or cut/torn in half
2garlic clovesfinely grated with a zester or use a garlic press
1/2cupparsleytender leaves and stems, rinsed, dried, and chopped
1tablespoonlemon 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, lemon 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
All white meat (4 breasts with attached wings) or all dark meat (8 thighs with attached drumsticks) can be used if you have a preference of one over the other.