I like easy recipes and I cannot lie.
But sometimes easy recipes are bland and boring. To get around this, try to find a recipe with your favorite meat/protein (duh) and that one flavorful ingredient that will make it stand out. For me: olives.
I know olives aren’t everyone’s thing, and if you hate them, don’t make this recipe, but I happen to love olives so here we are. Olives are tangy, make great snacks, and are practically a health food. They come in all different varieties. Green. Black. Kalamata. Garlic stuffed. Blue cheese stuffed. Castelvetrano. Woah, what?
I don’t claim to be an olive connoisseur. I’m really quite ignorant and had only recently discovered the Castelvetrano olive, the olive that I had no idea I loved. While making this recipe, I was popping them into my mouth and was a little concerned I’d be spoiling my appetite for dinner!
This delicious recipe comes from Valerie Bertinelli on The Food Network. If you haven’t watched her show, Valerie’s Home Cooking, give it a try. She’s funny without being annoying. One of my pet peeves: chefs screaming at you in excitement…darling, nothing in cooking is that exciting, trust me. But Valerie’s also educational without being condescending. I’ve learned a lot from her. Best of all: her recipes just work, like this one.
I changed the recipe a little because I can’t stand skin-on chicken so I removed that before baking. It’s completely up to you to leave it on or not. I also used red wine vinegar instead of sherry vinegar because that’s what I had.
Slice up an onion and toss it in olive oil on a baking sheet. Throw some chicken on that and season with smoked paprika, salt, and pepper. Drizzle some vinegar over that and then roast in the oven for 15 minutes. No, not quite done yet.
Take your tomatoes, olives (yum), rosemary (try to use fresh…you’ll thank yourself), and garlic plus olive oil and more salt and pepper. Throw that onto the chicken and roast for another 15 minutes. Done. Seriously.
The rosemary and garlic make the chicken special, but the tangy olives makes it amazing. Then you have those fresh roasted tomatoes that reminds you it’s summer. It’s really an awesome meal you have. Serve it low carb or with some bread or pasta.
Sheet Pan Vinegar Chicken
- 1 medium red onion 1/4-inch slices
- 1 1/2 tablespoons olive oil
- 6 chicken thighs bone-in, skin-on or skinless
- 3/4 teaspoon smoked paprika
- kosher salt and freshly ground pepper
- 1/4 cup sherry or red wine vinegar
- 2 cups mixed color cherry tomatoes
- 3/4 cup Castelvetrano olives pitted
- 1 teaspoon chopped fresh rosemary
- 2 cloves garlic sliced or minced
- 1/4 cup chopped fresh flat-leaf parsley
- Preheat the oven to 450 degrees F.
- Toss the onions with 1/2 tablespoon of the oil on a large rimmed baking sheet. Arrange the chicken thighs on top and sprinkle them all over with the smoked paprika, salt, and pepper. Drizzle the vinegar onto the baking sheet, and then roast in the oven about 15 minutes.
- Meanwhile, toss the cherry tomatoes, olives, rosemary and garlic with the remaining 1 tablespoon oil, a big pinch of salt and pepper to taste. Add the mixture to the baking sheet with the roasted chicken and continue to roast until the chicken is golden brown and cooked through, 10 to 15 minutes more.
- Sprinkle with the parsley and serve the chicken with the vegetables and juices from the baking sheet.