Description
This Vinegar Chicken with Oranges and Olives recipe features tender, golden-brown chicken thighs cooked with tangy white vinegar, briny Castelvetrano olives, and bright orange slices. The combination creates a vibrant and flavorful dish with a balance of acidity, sweetness, and spice, perfect for an impressive yet easy weeknight meal.
Ingredients
Scale
Chicken and Seasoning
- 3 pounds bone-in, skin-on chicken thighs (about 8 thighs)
- 2 ½ teaspoons kosher salt, divided
- 1 tablespoon extra-virgin olive oil
Flavorings and Sauce
- 1 orange, thinly sliced
- ½ cup distilled white vinegar
- ½ cup Castelvetrano olive brine
- 1 bay leaf
- 2 garlic cloves, smashed
- 1 teaspoon crushed red pepper flakes, plus more for serving
- ½ teaspoon freshly cracked black pepper
- ½ cup Castelvetrano olives
Instructions
- Preheat the oven and prepare ingredients: Set your oven to 400°F and place a rack in the center position. Gather all ingredients and separate them into bowls to streamline the cooking process.
- Season the chicken: Sprinkle 2 teaspoons of kosher salt evenly over the chicken thighs, seasoning all sides thoroughly.
- Brown the chicken: Heat the olive oil in a large oven-proof skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and cook until the skin is golden and crispy, about 5 minutes. Flip and cook the other side for 3 minutes. Remove the chicken from the skillet and set aside on a plate.
- Sauté the orange slices: Place the orange slices in a single layer in the skillet. Cook until softened and the rinds start to brown, about 2 to 3 minutes. Flip the slices over to brown the other side.
- Add liquids and aromatics: Pour in the vinegar and olive brine. Add the bay leaf, smashed garlic cloves, crushed red pepper flakes, and the remaining ½ teaspoon of salt. Mix gently to combine these flavorful ingredients in the skillet.
- Arrange chicken and bake: Nestle the browned chicken thighs on top of the orange slices and pour over any juices collected on the plate. Transfer the skillet to the preheated oven and bake for about 30 minutes, until the chicken skin is golden and the internal temperature reaches 165°F.
- Baste and add olives: Remove the skillet from the oven. Spoon the pan sauce over the chicken thighs, then sprinkle with freshly cracked black pepper and the Castelvetrano olives. Return to the oven and bake for an additional 10 minutes to warm the olives and meld flavors.
- Serve: Transfer the chicken, oranges, and olives to a large serving platter. Pour over the pan sauce and garnish with extra crushed red pepper flakes if desired. Serve immediately and enjoy the vibrant medley of flavors.
Notes
- Be sure to use bone-in, skin-on chicken thighs for the best flavor and texture.
- Castelvetrano olives can be substituted with other mild green olives if unavailable.
- Check the internal temperature of the chicken with a thermometer to ensure it reaches 165°F for safe consumption.
- Adjust the amount of crushed red pepper flakes to your preferred level of spiciness.
- Serve with crusty bread or over steamed rice to soak up the delicious sauce.
Nutrition
- Serving Size: 1 serving (about 2 chicken thighs with sauce and accompaniments)
- Calories: 480
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 7 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 160 mg
