Vinegar Chicken with Oranges and Olives Recipe

I absolutely love sharing this Vinegar Chicken with Oranges and Olives Recipe because it brings something special to the table with just a handful of ingredients. The bright, tangy hit from the vinegar and oranges perfectly balances the savory richness of the chicken, and those Castelvetrano olives? They add this lovely briny pop that keeps every bite interesting. When I first tried this recipe, I was blown away by how easy it was to make yet so impressive for weekend dinners or even casual get-togethers.

If you’re looking to shake up your chicken routine with something fresh and flavorful, you’ll find this Vinegar Chicken with Oranges and Olives Recipe is a total winner. Plus, it’s a hands-off kind of dish once everything’s in the oven, giving you time to relax or prep a simple side. Seriously, this recipe has become one I go back to when I want something that tastes like I spent way more time in the kitchen than I actually did.

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Ingredients You’ll Need

Each ingredient in this Vinegar Chicken with Oranges and Olives Recipe plays a key role—whether it’s building flavor, texture, or that perfect golden crust. Take care choosing good-quality olives and fresh oranges, and you’ll get a delightful balance in every bite.

• Bone-in, skin-on chicken thighs: These provide the best flavor and stay juicy while cooking; skin crisps nicely when seared.
• Kosher salt: Essential for seasoning and bringing out all the flavors evenly.
• Extra-virgin olive oil: Adds a mild fruitiness and helps crisp chicken skin during searing.
• Orange: Thinly sliced, it offers sweetness and acidity that brighten the whole dish.
• Distilled white vinegar: This sharp acidity cuts through the richness of the chicken and adds complexity.
• Castelvetrano olive brine: Adds salty, slightly buttery notes that deepen the sauce’s flavor.
• Bay leaf: A subtle herbaceous undertone that blends beautifully with vinegar and orange.
• Garlic cloves: Smashed to release flavor without overpowering.
• Crushed red pepper flakes: Just enough heat to wake up the sauce without overwhelming it.
• Freshly cracked black pepper: Adds bright, clean spice finishing the dish perfectly.
• Castelvetrano olives: Mild, buttery olives that contrast nicely with the tangy orange and vinegar.

Variations

I love to switch things up with this Vinegar Chicken with Oranges and Olives Recipe depending on the season or what I have on hand. Feel free to tweak it to your taste—cooking is an adventure, after all.

• Use lemon instead of orange: For a sharper citrus flavor, I’ve swapped oranges for lemons, which brightens the dish even more and pairs beautifully with the vinegar.
• Add herbs like thyme or rosemary: Sometimes, I throw in fresh rosemary sprigs or thyme to give it a woodsy aroma that compliments the olives wonderfully.
• Chicken breast for a leaner option: If you prefer white meat, this recipe works—just watch the cooking time to avoid drying it out.
• Make it spicier: Toss in some chopped fresh chili or increase the crushed red pepper flakes if you like a little fire.

How to Make Vinegar Chicken with Oranges and Olives Recipe

Step 1: Season and Sear the Chicken

Start by patting your chicken thighs dry and seasoning them all over with kosher salt. I usually use about 2 teaspoons here—don’t be shy, this step makes a big difference in flavor. Heat your olive oil in a large ovenproof skillet over medium-high heat until it just starts to shimmer. Place the chicken skin-side down carefully—listen to that sizzle! Let it cook undisturbed for about 5 minutes until it turns gorgeous golden brown and crispy. Then flip the thighs and cook another 3 minutes on the other side. Once browned, remove the chicken onto a plate temporarily. This sear locks in juices and gives you the best texture.

Step 2: Cook the Oranges and Build the Sauce

In the same skillet, arrange the thinly sliced orange rounds in a single layer. You’ll want to cook these for about 2-3 minutes until they soften and start to caramelize a bit—this deepens their flavor. Flip the slices to cook briefly on the other side. Next, add the vinegar, olive brine, bay leaf, smashed garlic cloves, red pepper flakes, and the remaining half teaspoon of salt. This fragrant and tangy mixture will bubble up, blending all those bright, savory layers together beautifully.

Step 3: Bake and Finish with Olives

Arrange your seared chicken thighs over the orange slices in the skillet, spooning any juices from the plate over the top for extra flavor. Transfer the skillet to a preheated 400°F oven and bake for about 30 minutes, or until the internal temperature reaches 165°F and the skin is golden brown. Remove from the oven, baste the chicken with the sauce, then scatter in the Castelvetrano olives and crack some fresh black pepper on top. Return the skillet to the oven for another 10 minutes to warm the olives and let the flavors meld perfectly.

Step 4: Serve and Enjoy

Once done, transfer everything—chicken, oranges, olives, and all the tasty sauce—to a large serving platter. If you want an extra kick, sprinkle a pinch more crushed red pepper flakes over the top. Serve immediately while warm. I love how this dish shines on its own but also pairs well with simple sides for a balanced meal.

How to Serve Vinegar Chicken with Oranges and Olives Recipe

Garnishes

I usually keep it simple with this dish—just an extra sprinkle of crushed red pepper flakes for a touch of heat and some fresh parsley when I want a pop of color. The vibrant oranges and olives are such a pretty garnish on their own that I don’t feel the need to complicate it.

Side Dishes

My go-to sides are a creamy polenta or garlic mashed potatoes to soak up that tangy sauce. Sometimes I throw together a quick green salad with lemon vinaigrette or roast some baby asparagus for a bright, fresh counterpoint. You’ll find the sauce is so flavorful it can carry a simple starch just fine.

Creative Ways to Present

For dinner parties, I love serving this on a big rustic platter garnished with extra fresh herbs, alongside crusty bread to mop up all the sauce. Another idea is plating individual servings with a twist—slice the chicken off the bone and layer it over a citrusy couscous salad, which adds texture and freshness.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I transfer the chicken and sauce into airtight containers and keep them in the fridge—it holds up well for 3 to 4 days. I separate the olives when possible so they don’t get too soft, adding them back when reheating.

Freezing

I’ve frozen this recipe successfully by cooling completely first, then portioning and wrapping tightly in freezer-safe containers. When thawed overnight, the flavors hold up pretty well, though the orange slices get a bit softer.

Reheating

To reheat, I gently warm the chicken in a skillet over medium-low heat or in the oven at 325°F, basting occasionally so it doesn’t dry out. This method preserves the skin’s crispness better than the microwave.

FAQs

Final Thoughts

This Vinegar Chicken with Oranges and Olives Recipe is one of those recipes that feels special yet comes together effortlessly—perfect for when you want home-cooked comfort with a flavor twist. Whenever I make it, the combination of zesty, salty, and savory notes never fails to delight everyone at my table. Give it a try the next time you want a dinner that’s both comforting and exciting, and I bet it’ll become one of your favorites too.

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