• 3 1/2 pounds bone-in, skin-on chicken parts

• 1 teaspoon ground turmeric (curcumin)

• 6 tablespoons olive oil

• 2 pinches salt and pepper

• 1/2 cup white wine vinegar

• 1 1/2 cups green Castelvetrano olives, crushed and pitted

• 2 cloves garlic, finely grated

• 1 cup parsley, tender leaves and stems, chopped

 

1. Heat oven to 450 degrees. Place chicken on a rimmed baking sheet and toss with turmeric and 2 tablespoons olive oil, and season with salt and pepper. Make sure chicken is skin-side up, then pour vinegar over and around the chicken and place in the oven.

2. Bake chicken, without flipping, until cooked through and deeply browned all over, 25 to 30 minutes.

3. Meanwhile, combine olives, garlic, parsley, the remaining 4 tablespoons olive oil and 2 tablespoons water,  season with salt and pepper.  

4. Once the chicken is cooked, remove the 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.

5. 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.

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Note: may replace olives with capers