Vinegar Chicken With Crushed Olives and Capers
This tangy and flavorful Vinegar Chicken With Crushed Olives and Capers is an easy weeknight meal. Seasoned and vinegar-soaked chicken roasts for under 1 hour, then dressed in a vibrant dressing of olives and fresh herbs.
Servings: 4 servings
Calories: 613kcal
Ingredients
Vinegar Chicken
- 4 chicken leg quarters skin-on or 6 drumsticks or 4 thighs
- 1 teaspoon ground turmeric
- 6 tablespoons olive oil
- 1 teaspoon sea salt
- ½ cup white wine vinegar or champagne vinegar (don't use white vinegar)
Crushed Olive and Caper Dressing
- 1 ½ cups Castelvetrano olives crushed and pitted or use pitted olives
- 4 tablespoons capers
- 4 garlic cloves finely chopped
- ½ cup fresh parsley finely chopped
- 4 tablespoons fresh tarragon finely chopped
Instructions
Vinegar Chicken
- Preheat the oven to 450ºF.
- Place the chicken on a rimmed baking sheet and season with turmeric, 2 tablespoons of olive oil, and sea salt. Place the chicken skin-side up before pouring the white wine vinegar over and around the pieces. Place the baking sheet in the oven.
- Bake the chicken for 30 minutes (without flipping) or until the internal temperature reads 165ºF (or 75ºC).
Crushed Olive and Caper Dressing
- Combine the crushed green olives, capers, chopped garlic, chopped parsley, chopped tarragon, and the remaining 4 tablespoons olive oil in a small bowl.
To Serve
- Once the chicken is cooked, remove the baking sheet from the oven and transfer the chicken to a serving platter.
- Pour the olive dressing into the baking sheet with the leftover grease and brown bits from the cooked chicken. Mix it all together, lifting the stuck bits with a spatula or wooden spoon.
- Pour the olive dressing over top of the chicken and serve.
Nutrition
Calories: 613kcal | Carbohydrates: 8g | Protein: 26g | Fat: 53g | Saturated Fat: 11g | Cholesterol: 142mg | Sodium: 1731mg | Potassium: 607mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1237IU | Vitamin C: 15mg | Calcium: 137mg | Iron: 5mg