We are just back from Scotland, dining on the freshest fish and the most tender lamb. The only thing we were craving when we got back was Mexican food and a bit of chicken! Luckily this great new recipe from Alison Roman was waiting for me to try, with bright flavors and a pan sauce made right on the sheet-pan. The tumeric gives the chicken a lovely golden brown color. Next time I might add a bit of lemon juice and a pinch of red pepper flakes as well.
3 1/2 pounds bone-in skin-on chicken parts
1 tsp. ground tumeric
6 Tbs. olive oil
Kosher salt and ground pepper
1/2 cup white wine vinegar
1 1/2 cups green Castelvetrano olives, crushed and pitted
2 garlic cloves, finely grated
1 cup parsley, tender leaves and stems, chopped
Heat oven to 450 degrees. Place chicken on a rimmed baking sheet and toss with tumeric and 2 Tbs. 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, without flipping, until cooked through and deeply browned all over, 25 to 30 minutes.
Meanwhile, combine olives, garlic, parsley, the remaining 4 Tbs. olive oil and 2 Tbs. water in a small bowl; season with salt and pepper.
Once chicken is cooked, remove baking sheet from the oven and transfer 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, a 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 and get increasingly saucy. Pour olive mixture over the chicken, then serve. 4 Servings
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