Easy Sheet Pan Vinegar Chicken with Roasted Olives
This recipe is so easy to throw together on a weeknight, and it's crowd/family pleaser! The burst of tomatoes takes you back to summer, and the Castelvetrano olives balance the tanginess of the sherry vinegar. So good!Adapted from Valerie's fab recipe.
Ingredients
- 1 yellow or vidalia onion cut into 1 inch wedges
- 2 chicken breasts, bone-in/skin-on
- 4 chicken thighs, bone-in/skin-on
- 2 tbsp olive oil, divided
- ¾ tsp paprika (sweet or smoked, your preference) or more to taste
- ½ c sherry vinegar or any wine vinegar
- 1 pint cherry tomatoes mixed, grape, etc. all work
- ¾ c pitted Castelvetrano olives
- 2-3 cloves garlic, minced
- 1½ tsp fresh rosemary, roughly chopped
- kosher salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 450℉.
- Toss the onion pieces with 1 T of the olive oil on a large, rimmed baking sheet.
- Arrange the chicken on top of the onions and brush some of the olive oil from the pan onto the tops of the chicken. Sprinkle them with the paprika and salt and pepper.
- Drizzle the vinegar onto the pan then roast in the oven on the middle rack for 15 minutes.
- Meanwhile, toss the tomatoes, olives, garlic and rosemary with the remaining tablespoon of olive oil and a big pinch of salt.
- After the 15 minutes, add the tomato/olive mixture around the chicken and continue to roast until the chicken is golden brown and cooked through, 10-15 minutes more.
- Serve the chicken with the vegetables and juices from the baking sheet.