Vinegar Chicken with Crushed Olive Dressing

chicken pieces, bone-in, skin-on

olive oil

salt, pepper, seasonings

white wine vinegar

Castelvetrano olives, crushed and pitted

garlic, finely grated

parsley, chopped

1. Heat oven to 450
2. Toss chicken with oil, seasoning
3. Chicken in roasting pan, skin side up. Pour vinegar over and around pieces
4. Cook without turning until done, 25/30 min., remove from pan
5. Combine olives, garlic, parsley, seasonings olive oil
6. Add olive mix to pan, scrape pan juices together
7. Pour olive mix over chicken and serve