Description
This Vinegar Chicken with Oranges and Olives recipe combines tender, golden-browned chicken thighs with bright, citrusy orange slices and briny Castelvetrano olives. The dish is enhanced by a flavorful sauce made from white vinegar, olive brine, garlic, and spices, creating a delightful balance of tangy, savory, and mildly spicy flavors. Perfect for a comforting yet elevated weeknight dinner.
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
- ½ teaspoon freshly cracked black pepper
- 1 teaspoon crushed red pepper flakes, plus more for serving
Orange and Olives
- 1 orange, thinly sliced
- ½ cup Castelvetrano olives
Sauce Ingredients
- ½ cup distilled white vinegar
- ½ cup Castelvetrano olive brine
- 1 bay leaf
- 2 garlic cloves, smashed
Instructions
- Preheat Oven and Prepare Chicken: Preheat your oven to 400°F (200°C) and place a rack in the center. Season the chicken thighs evenly all over with 2 teaspoons of kosher salt.
- Brown the Chicken: Heat the olive oil in a large ovenproof skillet over medium-high heat. Once the oil shimmers, place the chicken thighs skin side down and cook until golden brown, about 5 minutes. Flip the thighs and cook for an additional 3 minutes. Remove chicken from the skillet and set aside on a plate.
- Cook the Oranges: Arrange the orange slices in a single layer in the skillet and cook until they soften and start to brown on the rinds, about 2–3 minutes per side.
- Add Sauce Ingredients and Bake: Flip the orange slices and add the white vinegar, olive brine, bay leaf, smashed garlic cloves, crushed red pepper flakes, and the remaining ½ teaspoon of salt to the skillet. Nestle the browned chicken thighs on top of the oranges, pouring any juices collected on the plate back into the skillet. Transfer the skillet to the preheated oven and bake for about 30 minutes, or until the chicken skin is golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
- Baste and Add Olives: Remove the skillet from the oven and baste the chicken with the pan sauce. Scatter the Castelvetrano olives over the chicken, sprinkle with freshly cracked black pepper, and return to the oven for another 10 minutes until the olives are warmed through.
- Serve: Transfer the chicken, oranges, and olives to a large serving platter. Spoon the pan sauce over everything, sprinkle with additional crushed red pepper flakes if desired, and serve immediately.
Notes
- To ensure crisp skin, pat the chicken dry thoroughly before seasoning.
- Castelvetrano olives are mild and buttery; if unavailable, use green olives with pits removed.
- If you don’t have olive brine, substitute with a little extra white vinegar and a pinch of salt.
- For less heat, reduce or omit the crushed red pepper flakes.
- This dish pairs well with crusty bread or a simple green salad to balance the acidity.
Nutrition
- Serving Size: 1 serving (2 chicken thighs with sauce and accompaniments)
- Calories: 470
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 37 g
- Cholesterol: 135 mg
