ALISON ROMAN Roasted Chicken With Crushed Olives

‘This chicken has far too few ingredients to be as complexly flavored as it is, but that is the magic of vinegar, crushed briny olives, fresh garlic and lots of chicken fat,’ says the author of the new cookbook Something From Nothing.

- SABRINA WEISS

‘My one plea is to really roast your chicken until it’s deeply browned—the success of this recipe depends on it’

• 3½ to 4 lbs. bone-in, skin-on assorted chicken pieces (such as thighs, drumsticks, and breasts)

• 1 tsp. ground turmeric

• 6 Tbsp. olive oil, divided

• 2½ tsp. kosher salt, divided

• 1¼ tsp. black pepper, divided

• ½ cup white wine vinegar or ⅓ cup white vinegar