Thanks to M for passing along this delicious recipe!


3 ½–4 pounds bone-in, skin-on chicken parts (one whole chicken cut up into ten pieces, or just use all thighs, legs, breasts, etc)

Kosher salt, freshly ground black pepper

⅓ cup olive oil, plus more for drizzling 

⅓ cup white distilled or white wine vinegar

1 ½ cups green Castelvetrano olives, pitted and crushed (use any olive brand you enjoy – we also tried with garlic-stuffed olives which were fantastic)

2 garlic cloves, finely grated

1 ½ cups parsley and or cilantro, tender leaves and stems, coarsely chopped



  1. Preheat oven to 450°. Place chicken on a rimmed baking sheet and season with salt and pepper all over. With the chicken skin-side up, drizzle with half the olive oil and place in oven. 
  2. Roast the chicken, without flipping, until cooked through and deeply browned all over, 25 to 30 minutes. This time will vary depending on if you’re using smaller thighs, larger breasts, etc.— but the point here is to get your chicken as brown as possible since that’s where most of your flavor will come from (it’s harder to dry out when you roast it hot and fast like that, so don’t worry too much).
  3. Meanwhile, combine vinegar, olives, garlic, the rest of the olive oil, and 2-3 tablespoons water in a small bowl; season with salt and pepper.
  4. Once the chicken is delightfully browned and perfectly roasted, remove the baking sheet from the oven. Transfer chicken to a large serving platter, leaving behind any of the juices and bits stuck to the pan.
  5. Make sure the baking sheet is on a sturdy surface (the stovetop, a counter), then pour the olive mixture onto the sheet. Using a 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, scatter with herbs, drizzle with a bit more olive oil and serve.

Serves 4, count each serving as 3 proteins and 2 fats


Recipe courtesy of Alison Roman: