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Alison Roman’s Crushed-Olive Chicken with Turmeric
Serves 4
Ingredients
- 3½–4 lbs bone-in, skin-on chicken parts
- 1 tsp ground turmeric
- 6 tbsp olive oil
- Kosher salt
- Freshly ground black pepper
- ½ c white wine vinegar or ⅓ cup white distilled vinegar
- 1½ c Castelvetrano or other mild, green olive, crushed and pitted
- 2 garlic cloves, finely grated
- 1 c parsley, tender leaves and stems, chopped
Instructions
- Preheat oven to 450°F.
- Place chicken on a sheet pan, toss with turmeric and 2 tbsp of the olive oil, and season with salt and pepper. Make sure chicken is in one layer, skin-side up. Pour vinegar over and around chicken and place pan in oven.
- Bake chicken, without flipping, until it’s cooked through and deeply browned over, 25–30 minutes.
- Combine the olives, garlic, parsley, 4 tbsp olive oil, and 2 tbsp water in a small bowl; season with salt and pepper.
- Once chicken is cooked, remove pan from oven and transfer chicken to a large serving platter, leaving behind any of juices and bits stuck to the pan.
- Make sure sheet pan is on a sturdy surface, then pour olive mixture onto sheet. Using a spatula or wooden spoon, gently scrape up all chicken bits, letting the olive mixture mingle with the fat and get saucy. Pour olive mixture over chicken.
