Chicken with Crushed Castelvetrano Olive Vinegar Dressing

A quick and flavorful chicken dish featuring juicy Castelvetrano olives, ideal for a weeknight dinner or impressing guests.

35 minutes4 servings
Roasted Tomato Soup
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Ingredients

  • 4 lbs chicken thighs or other parts
  • Ground turmeric
  • Olive oil – 6 tablespoons or thereabout
  • Kosher salt and ground black pepper
  • 1/2 c. white wine vinegar
  • 1 ½ c. of green Castelvetrano olives pitted
  • 3 cloves minced garlic
  • 1 c. chopped flat leaf parsley

Preparation

  1. 1.Heat oven to 450 degrees. Place chicken on rimmed baking sheet and coat with olive oil by hand.
  2. 2.Season with salt, pepper and turmeric (need a teaspoon or so but just lightly coat). Pour vinegar on and around chicken.
  3. 3.Bake chicken without flipping for 25-30 minutes.
  4. 4.Combine crushed olives, garlic, parsley and about 4 tablespoons of olive oil and 2 tablespoons of water in a bowl. Salt and pepper.
  5. 5.Once chicken is done, place on a serving platter. Add olive dressing to cooking pan. Stir, scraping up brown bits and chicken fat. Let rest for a minute or so then top the chicken with the dressing.
  6. 6.Enjoy!