Vinegar Chicken with Oranges and Olives Recipe

I absolutely love this Vinegar Chicken with Oranges and Olives Recipe because it brings a beautiful balance of tangy, savory, and bright citrus flavors all in one pan. When I first tried it, I was amazed at how the vinegar tenderizes the chicken while the oranges add a lovely sweetness, making each bite bursting with flavor.

This dish works wonders for weeknight dinners or impressing friends at a casual weekend gathering. You’ll find that the olives lend just the right briny punch to complement the acidity, creating a uniquely vibrant dish that’s surprisingly simple to prepare.

this …

Ingredients You’ll Need

Each ingredient in this Vinegar Chicken with Oranges and Olives Recipe serves a specific role to balance flavor and texture. I’ll share little tips so you know exactly what to look for when shopping.

• Bone-in, skin-on chicken thighs: I prefer thighs for their juiciness and flavor; skin-on ensures crispy skin.
• Kosher salt: Flakes dissolve nicely and season more evenly than table salt.
• Extra-virgin olive oil: Adds lovely fruitiness and helps brown the chicken skin.
• Orange: Thin slices give citrus aroma without overpowering the dish—choose a juicy one.
• Distilled white vinegar: Provides bright acidity and tenderizes the chicken.
• Castelvetrano olive brine: Adds a salty tang; if you can’t find this brine, use any mild olive brine or a splash of extra vinegar.
• Bay leaf: Infuses subtle herbal notes.
• Garlic cloves: Smash them to release that sweet, mellow garlic flavor.
• Crushed red pepper flakes: Gives gentle heat; more if you like it spicy.
• Freshly cracked black pepper: Adds aromatic spice right before baking with the olives.
• Castelvetrano olives: These green olives are mild and buttery, perfect for this dish.

Variations

I like to tinker a bit with this Vinegar Chicken with Oranges and Olives Recipe depending on what’s in my kitchen or the season. Feel free to make it your own!

• Use boneless chicken thighs: For a quicker cook time and easier eating, I sometimes swap bone-in for boneless—just reduce baking time slightly.
• Swap olives: Kalamata or green olives with pits removed work well if you don’t have Castelvetrano on hand.
• Add fresh herbs: A sprinkle of thyme or rosemary brightens the dish beautifully if you want a herbal twist.
• Less heat: If you’re wary of spice, just reduce or omit the red pepper flakes; it’s still delicious without the heat!

How to Make Vinegar Chicken with Oranges and Olives Recipe

Step 1: Prep and Season the Chicken

Start by patting your chicken thighs dry with paper towels—this helps achieve that golden, crispy skin we all love. Season them all over with kosher salt, using about two teaspoons now; you’ll add the rest to the sauce later. I like to let the chicken sit for a few minutes while I preheat the oven to 400°F, giving the seasoning time to work its magic.

Step 2: Brown the Chicken Skin

Heat your extra-virgin olive oil in a large ovenproof skillet over medium-high heat. Once the oil shimmers, carefully place the chicken skin-side down and cook undisturbed for about 5 minutes until the skin is deep golden brown and crisp. Flip the thighs and cook another 3 minutes to brown the other side. Don’t overcrowd the pan — work in batches if needed. This initial sear creates both fabulous flavor and texture.

Step 3: Sauté Oranges and Build Your Sauce

After removing the chicken temporarily, layer the orange slices in the skillet and cook for 2 to 3 minutes. You’ll notice their rinds starting to caramelize—this adds sweetness and complexity that pairs perfectly with the tangy sauce. Flip the slices, then pour in the vinegar, Castelvetrano olive brine, bay leaf, smashed garlic, red pepper flakes, and the remaining half teaspoon of salt. Stir gently to combine all those bright, savory notes.

Step 4: Bake and Finish in the Oven

Nestle the chicken thighs back into the skillet, nestling them on top of the oranges and pour over any juices collected on your plate. Pop the pan in the oven and bake for approximately 30 minutes or until the chicken’s internal temperature hits 165°F. Once done, take it out, baste the chicken with the sauce, scatter fresh cracked black pepper and olives on top, then return to the oven for another 10 minutes to warm the olives and meld the flavors.

Step 5: Serve and Enjoy

Transfer the chicken, oranges, and olives to a large serving platter, drizzle with the flavorful pan juices, and sprinkle extra red pepper flakes if you want a little more kick. Serve this beauty immediately and watch everyone dig in. I’ve never met someone who didn’t want seconds!

How to Serve Vinegar Chicken with Oranges and Olives Recipe

Garnishes

I like to finish this dish with some freshly chopped parsley or a few sprigs of thyme to add a pop of color and herbal brightness. A light sprinkle of extra red pepper flakes on top gives a cheeky hint of spice that livens up the plate beautifully.

Side Dishes

To round out the meal, I often serve this with fluffy couscous or buttery mashed potatoes that soak up the tangy sauce perfectly. A simple green salad with a lemon vinaigrette or some roasted seasonal vegetables also pairs wonderfully to keep things balanced.

Creative Ways to Present

For special occasions, I love plating this on a large wooden board, layering the chicken, oranges, and olives artistically, then adding whole garlic cloves and bay leaves around to mimic a rustic Mediterranean feast. It’s great for sharing and looks like you put in way more effort than you really did!

Make Ahead and Storage

Storing Leftovers

I usually let leftovers cool to room temperature, then store them in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so I find reheated leftovers even tastier.

Freezing

This recipe freezes well—just be sure to freeze the chicken and sauce separately from fresh garnishes like herbs. Thaw overnight in the fridge before reheating. I do recommend removing the olives before freezing, as their texture changes when frozen and reheated.

Reheating

I reheat leftovers gently in a skillet over medium-low heat, spooning sauce over the chicken to keep it moist. You can also warm it uncovered in a 350°F oven for 15 minutes—just watch closely to prevent drying out the chicken.

FAQs

Final Thoughts

This Vinegar Chicken with Oranges and Olives Recipe has become one of my go-to dishes because it’s flavorful without being fussy, and always wows at the table. I encourage you to give it a try—you’ll enjoy the layers of taste and the satisfying texture of tender chicken with crispy skin. It’s one of those dishes that feels special but is easy enough to make on a busy weeknight, and trust me, your family or guests will be asking for it again and again!

Print