Alison Roman’s Roasted Chicken with Crushed Olives Recipe

Pantry staples get the spotlight in Alison Roman‘s kitchen.

“This chicken has far too few ingredients to be as complexly flavored as it is, but that is the magic of vinegar, crushed briny olives, fresh garlic and lots of chicken fat,” says the author of the new cookbook Something From Nothing, which highlights recipes made with everyday ingredients.

“My one plea is to really roast your chicken until it’s deeply browned—the success of this recipe depends on it,” Roman explains. “Color equals flavor, which is why this (maybe very scary) recipe asks you to turn your oven to 450°F, pushing at least one person reading this beyond their comfort zone.”

She continues, “But the result when cooking chicken this way is browned skin, juicy meat and fantastically golden schmaltzy bits left behind, which get deglazed with garlic, crushed olives, and a bit of water for dressing your chicken. A true pan sauce, done on a sheet pan, all tangy and stained with turmeric, good enough to drink.”

Alison Roman’s Roasted Chicken with Crushed Olives

3½ to 4 lbs. bone-in, skin-on assorted chicken pieces (such as thighs, drumsticks, and breasts)

1 tsp. ground turmeric

6 Tbsp. olive oil, divided

2½ tsp. kosher salt, divided

1¼ tsp. black pepper, divided

½ cup white wine vinegar or ⅓ cup white vinegar

1½ cups Castelvetrano olives or other mild green olives, crushed and pitted

1 cup fresh flat-leaf parsley, tender leaves and stems, chopped

2 Tbsp. water

2 large garlic cloves, grated

1. Preheat oven to 450°. Place chicken on a baking sheet, and toss with turmeric and 2 tablespoons of the olive oil; sprinkle with 2 teaspoons of the salt and 1 teaspoon of the pepper. Arrange chicken, skin sides up, in 1 layer. Pour vinegar over and around chicken. Bake in oven, undisturbed, until chicken is deeply browned all over and a thermometer inserted into thickest portion registers 165°, 25 to 30 minutes.

2. Meanwhile, stir together olives, parsley, water, garlic and remaining ½ teaspoon salt, ¼ teaspoon pepper and 4 tablespoons olive oil in a small bowl until combined.

3. Transfer chicken to a platter, leaving any juices and chicken bits stuck to baking sheet.

4. Place baking sheet on a sturdy surface (such as a cooktop or countertop); pour olive mixture onto baking sheet. Using a spatula or wooden spoon, gently scrape up all bits from bottom of baking sheet, letting olive mixture get increasingly saucy. Pour mixture over chicken, and serve.

Serves: 6 to 8

Active time: 20 minutes

Total time: 45 minutes