Crushed-olive chicken with turmeric from Something from Nothing (page 266) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Toasted rice pilaf with crushed walnuts & dates

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute distilled vinegar for white wine vinegar.

  • EmilyR on May 01, 2026

    My chicken was boneless and skinless and I made the error of using 1 Tablespoon of turmeric instead of 1 tsp. and I used champagne vinegar as that’s what I had. I cooked this according the the directions and probably should have browned this up more. The sauce wasn’t reduced much at all, so I served it with a garlic couscous. After these rave reviews I wanted to be wowed.

  • krwhte on April 20, 2026

    Easy and excellent, served with mashed potatoes.

  • john_0dr7c7 on April 15, 2026

    So easy and so damn good.

  • bernalgirl on April 06, 2026

    This is absolutely lovely. I used a combination of Castelvetrano and Picholine olives, and half champagne and half Rancho Gordo pineapple vinegar to polish off two almost-empty bottles. The chicken cooked perfectly in 30 minutes at 450 degrees but needed a quick turn under the broiler to brown properly. The sauce did not require additional olive oil or water. We could have drunk it with a straw — definitely serve this with rice or crusty bread.

  • kari500 on April 01, 2026

    I had to go with skinless boneless thighs (I imagine skin-on are even better), but this was still fantastic. Didn’t salt the olive mixture and was glad I didn’t (and we’re big on salt!). I loved this easy dish, and will be making it again soon.

  • BearTrapHouse on March 24, 2026

    Will be making again

  • Jane on March 18, 2026

    So good and very easy to make. I used a mix of black and green olives but would like to try with Castelvetrano next time. My only issue was that the smoke alarm kept going off whenever I opened the oven door to check on browning, so I didn't get it quite as dark brown as she recommended. I served it with the suggested Toasted rice pilaf with crushed walnuts & dates which was an excellent accompaniment. Definitely a repeat.

  • sara_kwi3s0 on March 15, 2026

    Excellent dish! I used chicken thighs and mixed half white wine with white vinegar. I did not add salt to the olive mixture, and it was salty enough. I will definitely make again.

  • mzernone on March 13, 2026

    This was beyond delicious! For so few ingredients the flavor is beyond amazing! Make this immediately!

  • eatyourheartout24 on March 10, 2026

    substituted the olives for capers (husband doesn't like olives) and it was bangin. definitely gonna be in rotation (though I did go through a whole jar of capers

  • rglo820 on February 08, 2026

    One of Alison Roman’s all-time greatest hits, IMO. So delicious for very little effort. My kids gobbled up the chicken despite its suspiciously yellow hue. Hard to choose whether i prefer it with potatoes or a nice baguette.

  • DKennedy on February 03, 2026

    Crediting Lori Daitch for turning me onto this recipe. I am using boneless skinless thighs as this is all they had at TJs when I shopped. Next time, do not sub. Also, pre-season the thighs with salt b4 adding to the turmeric and oil.

  • sardinelover69 on February 03, 2026

    This was delicious, though next time I would not add salt to the olive mixture, as it was almost too salty to enjoy the dish. I served this with the carrots and rice pilaf from the same book and thought those complemented well.

  • caroline_sw7nbo on February 02, 2026

    This is way too simple to be so delicious. The chicken gets so crispy and the vinegar and turmeric turn into something magic in the oven!

  • jami_scccdc on January 27, 2026

    I made this with four large chicken breasts. Bone in, skin on. I also added carrots and cabbage because I had them on hand and wanted to use them up. It turned out fantastic! Will make it again for sure.

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