Olive-Brine- Marinated Chicken With Date Relish

Olive-Brine- Marinated Chicken With Date Relish

By ISMAIL SAMAD
Total time 1 1/2 hours
Serves 4

In this one-pan roast chicken dinner, the flavorful meat and crispy skin come from an unexpected ingredient that normally ends up down the drain: olive brine. Its punchiness and acidity make it a welcome addition to lots of marinades and sauces—just think of it as a free bonus ingredient whenever you buy olives. Here the olives themselves are incorporated into a topping with dates and pistachios. Alongside the schmaltzy roasted carrots, it brings just enough sweetness to the dish.

Ingredients

CHICKEN

Zest and juice of 1 lemon

2 garlic cloves, finely grated

1⁄3 cup olive brine

1⁄4 tsp. crushed red pepper flakes
6 sprigs tarragon, leaves picked,
chopped, divided

1 tsp. Diamond Crystal or 1⁄2 tsp.
Morton kosher salt, plus more

4 skin-on, bone-in chicken thighs
(about 2 lb.)

1 Tbsp. extra-virgin olive oil
1 small red onion, thinly sliced

11⁄2 lb. medium carrots, scrubbed,
cut on a diagonal into 3" pieces

2 tsp. sumac

Freshly ground pepper

RELISH AND ASSEMBLY

6 firm Rancho Meladuco No Date
Left Behind “Grinders”

1 small red onion, thinly sliced

Zest and juice of 2 lemons

1⁄3 cup coarsely chopped raw pistachios

1⁄4 cup coarsely chopped tender herbs
(such as tarragon, parsley, and/or chives)

1⁄4 cup green olives, pitted, coarsely chopped
Kosher salt

Preparation

CHICKEN

STEP 1

Mix lemon zest and juice, garlic, olive
brine, red pepper flakes, half of tarragon,
and 1 tsp. Diamond Crystal or 1⁄2 tsp.
Morton kosher salt in a medium bowl.

STEP 2

Score flesh side of chicken thighs with two or
three 1⁄2"-deep slits. Add chicken to marinade
and turn to coat. Let sit at room temperature
30 minutes, or cover and chill up to 3 hours.

STEP 3

Place a rack in middle of oven; preheat
to 425°. Heat oil in a large ovenproof
skillet, preferably cast iron, over medium-
high. Remove chicken from marinade,
letting excess drip back into bowl, and
place, skin side down, in skillet; season
with salt. Cook, undisturbed, until skin
is browned and crisp, 6–8 minutes. Turn
chicken over, season other side with salt,
and transfer to a plate.

STEP 4

Add red onion, carrots, sumac,
and remaining tarragon to same skillet.
Season with salt and pepper and stir
to coat onion and carrots in fat. Return
chicken to skillet, arranging skin side
up. Transfer skillet to oven and roast
until carrots are crisp-tender and
chicken is cooked through (an instant-
read thermometer inserted into the
thickest part should register 165°),
20–25 minutes. Transfer to a platter
and let rest 5–10 minutes.

RELISH AND ASSEMBLY

STEP 5

Toss red onion, lemon zest and juice,
dates, pistachios, herbs, and olives in
a medium bowl; season relish with salt.
Spoon over chicken to serve.

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