Vinegar Chicken With Crushed Olive Dressing


3 pounds bone-in, skin-on chicken parts or 12 chicken legs
1 teaspoon ground turmeric
6 tablespoons olive oil
Kosher salt and ground pepper
1/2 cup white wine vinegar
1 ½ cups green Castelvetrano olives, crushed and pitted
2 cloves garlic, finely grated
1 cup parsley, tender leaves and stems, chopped

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 chicken and place in the oven.
2. Bake chicken, without flipping, until cooked through and deeply browned all over, 25 to 30 juices and bits stuck to the pan. minutes.
3. Meanwhile, combine olives, garlic, parsley, ‘ surface (the stovetop, a counter), then pour the olive mixture onto the sheet. Using a spatula or tablespoons water in a small bowl; season with salt and pepper.
4. Once chicken is cooked, remove 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 baking sheet. 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.