Alison Roman’s Roasted Chicken with Crushed Olives Copycat Recipe

Alison Roman’s Roasted Chicken with Crushed Olives is a dish that’s simple yet packed with flavor. With golden, crispy-skinned chicken bathed in tangy white wine vinegar and paired with a savory olive and parsley topping, this recipe is perfect for a weeknight dinner or a casual dinner party. The rich, umami-packed sauce brings the chicken to life and transforms this dish into something special.

Why Everyone Will Love This Recipe

• Golden, crispy chicken with a rich, savory crust
• A tangy olive and garlic sauce that complements the chicken beautifully
• Quick and easy—just 25–30 minutes in the oven
• Packed with fresh parsley, adding a burst of color and freshness
• Simple ingredients with complex flavors that everyone will enjoy

What Is Roasted Chicken with Crushed Olives?

Alison Roman’s Roasted Chicken with Crushed Olives is a beautiful dish that pairs perfectly roasted chicken with a briny, garlicky olive sauce. The chicken is roasted to perfection with turmeric, then topped with a vibrant mixture of castelvetrano olives, garlic, and fresh parsley. It’s a dish that’s as easy as it is delicious—perfect for any night of the week.

Cooking Tips

• Don’t skip the skin-side-up roasting: This allows the skin to get nice and crispy while keeping the chicken juicy.
• Use high-quality olives: Castelvetrano olives are mild and meaty, making them the perfect choice for this dish, but you can also use Kalamata or green olives if you prefer.
• Customize the sauce: Feel free to add a touch of lemon zest or red pepper flakes to the olive mixture for a pop of freshness or heat.
• Save the chicken bits: Scraping up the browned bits on the baking sheet adds incredible flavor to the olive sauce, so don’t skip this step!

Frequently Asked Questions

Can I use boneless chicken parts?

Boneless chicken will work, but bone-in chicken parts yield a more flavorful dish. If using boneless, reduce the baking time by a few minutes.

What are Castelvetrano olives?

Castelvetrano olives are large, green, and slightly sweet. They’re meaty with a mild, buttery flavor that pairs well with the tangy vinegar and garlic in this dish.

Can I make this dish ahead of time?

While the chicken is best served fresh and crispy, you can prepare the olive sauce ahead of time. Just reheat it and pour over the chicken once it’s done.

What can I serve with this chicken?

It pairs beautifully with roasted vegetables, couscous, or a simple green salad. You could also serve it with rice or potatoes to soak up the flavorful sauce.

How do I know when the chicken is done?

The chicken should be deeply browned all over, and a meat thermometer should read 165°F when inserted into the thickest part of the meat.

How to Store

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, but note that the skin may not stay as crispy after reheating.

How to Freeze

This dish can be frozen for up to 2 months. To freeze, store the chicken in a freezer-safe container with the sauce. Thaw overnight in the refrigerator and reheat in the oven until warmed through.

Ingredients

• 3½ pounds bone-in, skin-on chicken parts
• 1 tsp ground turmeric
• 6 tbsps olive oil, divided
• Kosher salt and black pepper
• ½ cup white wine vinegar
• 1½ cups Castelvetrano olives, crushed and pitted
• 2 garlic cloves, finely grated
• 1 cup fresh parsley (tender leaves and stems), chopped

How to Make Alison Roman’s Roasted Chicken with Crushed Olives