Chicken thighs get a one-two punch with golden turmeric and tart vinegar. Quickly scrape together all of the pan drippings with crushed olives and fresh parsley to create a stunning vinaigrette.
Note: The chicken thighs may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes
What You Get
Chicken thighs (see note below)
Pitted Castelvetrano olives
What You'll Need
White wine vinegar
Salt and freshly ground pepper
Preheat the oven to 450°F. Line 2 sheet pans with foil. Remove the chicken from the packaging and pat dry with paper towels.
In a bowl, combine the chicken, ¼ cup vinegar, 2 tablespoons olive oil, and 1 teaspoon turmeric, season with salt and pepper, and turn to coat. Arrange the chicken, skin-side up, on one of the prepared pans and pour the juices over the top. Bake until golden and no longer pink at the center, 25 to 30 minutes.
Meanwhile, place the baby broccoli on the other pan, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Transfer the pan to the oven and roast until the stalks are tender and the fronds are lightly charred, 10 to 12 minutes.
Meanwhile, drain and roughly chop ½ cup olives. Finely chop 2 cloves garlic. Pick a couple of handfuls of parsley, toss the stems, and chop the leaves (you should have about ½ cup). In a bowl, stir together the olives, garlic, parsley, and 2 tablespoons olive oil, and season with salt and pepper. Warm the farro in the microwave, 1 to 2 minutes.
Transfer the chicken and baby broccoli to plates, with the farro on the side. Pour the olive mixture onto the pan used for the chicken, and use a spoon to scrape up any browned bits and combine with the pan juices. Pour the olive mixture over the chicken, baby broccoli, and farro, and serve warm.