One pan and just a few ingredients add up to a whole lot of flavor.
One of my favorites isAlison Roman’s Vinegar Chicken with Crushed Olive Dressing.
It delivers maximum deliciousness with minimal effort.
Simply Recipes / Getty Images / Kris Osborne
The vinegar tenderizes the chicken and creates a bright pan sauce that mixes with the schmaltzy chicken fat.
The skin crisps up beautifully, creating a perfect contrast to the juicy meat underneath.
And the olive dressing is the culinary equivalent of an exclamation point.
Simply Recipes / Kris Osborne
It’s unexpected, punchy, and exactly what the dish needs.
Despite the generous amount of olives, it isn’t overwhelmingly tangy.
My whole family, including my kids, loves it.
Leftovers also stay juicy and reheat well, making it a fantastic next-day lunch.
This dish can truly do no wrong.
How To Make Alison Roman’s Vinegar Chicken
Preheat the oven to 450F.
Place the chicken on a rimmed sheet pan, skin side up, and drizzle witholive oil.
Then, carefully pour a quarter cup of white wine vinegar around the chicken.
While the chicken works its magic in the oven, prepare the olive dressing.
Smash a cup and a half of Castelvetrano olives, and remove and discard the pits.
Pour the dressing over the chicken, and serve it immediately.
My eight-year-old daughter has been the official “olive smasher” for the past few months.
It’s beginner-level-easy and genuinely, reliably deliciousEvery.
