null
A baking sheet contains the chicken, olives and garnished with basil.

Golden Balsamic Vinegar Chicken with Crushed Olive Dressing

When we came across this olive-lovin’ chicken dish from Alison Roman at the New York Times, it seemed right up our alley. We figured it would be good, but… wow! We were totally blown away and so we had to make our own tribute. Give it a try and let us know what you think! *The recipe calls for white wine vinegar, but we used our Golden Balsamic-Style Vinegar as a substitute.

INGREDIENTS

DIRECTIONS

  1. Preheat oven to 450˚F.
  2. On a rimmed baking sheet, toss chicken with turmeric and 2 tablespoons olive oil. Season with salt and pepper. Arrange chicken skin-side-up and drizzle generously with vinegar over and around the chicken.
  3. Bake chicken (without turning) until cooked through and browned, about 25-30 minutes.
  4. Meanwhile, in a small bowl, combine crushed olives with garlic, parsley, the remaining 4 tablespoons of olive oil and 2 tablespoons of water. Season with salt and pepper to taste.
  5. Once chicken is cooked, remove from the oven and transfer to a large serving platter, leaving behind any of the juices and bits stuck to the pan.
  6. 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 of chicken left behind. Allow the olive mixture to mingle with the rendered fat and get increasingly saucy. Pour olive mixture over the chicken, then serve.

Golden Balsamic Vinegar Chicken with Crushed Olive Dressing



When we came across this olive-lovin’ chicken dish from Alison Roman at the New York Times, it seemed right up our alley. We figured it would be good, but… wow! We were totally blown away and so we had to make our own tribute. Give it a try and let us know what you think!

*The recipe calls for white wine vinegar, but we used our Golden Balsamic-Style Vinegar as a substitute.