Roasted Sheet Pan Chicken with Crushed Olives | Home Movies with Alison Roman

And this is again something that I work on with my therapist, like something seemed easy to me and I was like, I don't want it. That's it... I need to suffer and work very hard for everything I have. God forbid something be as easy as putting it in a frying pan.   It can be that easy. How to let go. Let yourself be happy. Hi, I'm Alison Roman and today I'm making shredded

chicken

with

olives

. And this is a

chicken

I'm making in a skillet. I've historically had a very bad attitude about skillet chicken or skillet anything because it sounds like a gimmick or like oh, for example, when you hate cooking, just throw it in a pan, and I understand why people want to just throw chicken. on a baking

sheet

and put it in the oven, because sometimes, like you don't want to take out a pan, you don't want to worry about browning and checking and peeking and like all that stuff, and it can stick, and it can be annoying.

So I decided to cook the chicken in the oven tray as if it were a frying pan. I mean, very hot, very fast and then I would still use those bits in the pan, just like I would in the pan and still make a sauce and think, oh, it's my problem, it's not the pan, it's me. Okay, let's make this chicken.  It's really more of the method of browning the chicken very hot and quickly in the pan and then using some type of vegetable or liquid to deglaze that pan and make a sauce.  I'm a big fan of using the whole chicken, but if you only have a package of thighs or a package of legs and thighs, they will all work.   This is like an unboxing video, but it's only for chicken.

It's a horrible unboxing video. I bought this chicken and countrymen, obviously. How much do you think it was? Let's play a game, keeping in mind that they don't charge to cut it for you. $16.   That? No. Okay, David, how much do you think it will cost?   $35?! Oh my gosh, it's okay, Lucille Bluth. Like what?  Wait, how much was it? They all cost $14. Really $35? Wow, from now on we'll only eat at David's house because apparently he eats chickens made of gold. Everything around the perimeter of the pan will cook faster and take on more color than anything on the inside, which is why I'm putting the breasts on the outside because they're obviously a little larger and there's more skin to brown.   Always with the skin facing up.

We'll rotate it as needed, turn it as needed, and as you know, make sure all of the chicken browns nicely. I'm actually tempted to cut these breasts in half because they're too big. Yes, I'm going to cut these breasts in half. And when you cut into a chicken bone, you're cutting through that cartilage. So it's not that difficult. So like any chicken, this chicken starts with the seasoning. You don't need many other seasonings, if you wanted to add a spice you could, but it's not necessary. The more things we put on the chicken while it's roasting, the more moisture is created and it becomes much more difficult to get the chicken as crispy as possible, which is, of course, what we're going for.

That's the reason for making chicken.   And then before it goes in, I'll drizzle it with olive oil. This is just extra fat on top, which will help it brown almost immediately once it goes into the very hot oven. Yes, the chicken is covered in its own fat and is BYO. He brought his own fat. Chicken is like, I showed up, I have my own fat, I used my own fat. I'm giving him a little more. What other thing? What else is there to say about this chicken before we jump in? Something to say? Do you have any last words?

I will put this cut chicken in a 450 degree oven for 12 to 15 minutes. It doesn't stay there as long, but know that every oven is different and if after 12 to 15 minutes your chicken isn't browned, leave it in. We'll go over it and tell you what to look for and maybe your chicken takes a little longer, that's totally fine. The point is that we are trying to make it as brown as possible. Meanwhile we are going to put our

olives

, these are Castelventrano olives. They come in olive oil, which feels very luxurious. I think there is a difference in flavor between pitted and pitted Castelvetrano olives when sold in the store, whether they come in oil or brine or whatever.

If possible, always get the ones with bones, they are just in their purest state and just taste different to me. Do your own taste test, but I think they taste different and to remove the pit, just mash them gently with the knife and then remove the pit.   This is a good task to give someone if they ask if they can help you in the kitchen. Tell them there's a very anxious friend or family member who needs to help, it could be a child, and if just like they're not sure of their skill level, maybe because they're four years old or because they just don't know how to cook well, remove an olive from the bone is something anyone can do.

It also seems somewhat satisfying to the person doing it. It is, it's like a significant task.  Yes, they won't feel like they have a bad assignment.   No, they will say: "This task had to be done."  You can see it's been about 10 minutes and still has no color. I'm going to turn it because my oven is crooked. It smells amazing. It smells amazing and it's just chicken with salt and pepper and I'm going to use two cloves of garlic because I want my chicken to have quite a bit of garlic flavor. And I'm going to grate them finely because I don't want to bite into any pieces of raw garlic and this garlic is not going to cook but it is going to warm gently with the heat of the pan.  To this I'm going to add a little distilled white vinegar.

You can use white wine vinegar or lemon juice. I like the acidity of distilled white vinegar because it doesn't have any flavor either. And I know olives are salty, but let's add a little more salt. And then I'm also going to add a little bit of water because we need more liquid to completely deglaze the pan and if I used all the vinegar it would be too acidic, so two tablespoons of vinegar, three tablespoons of water. Much of the sauce will also be made up of chicken fat.  This is intended to create a sauce. It already tastes very good, but it has a lot of garlic flavor and is very spicy.   Um and I'm also going to finish with a ton of parsley.

You could add a thinly sliced ​​shallot or half a red or yellow onion, leeks would be great, ever heard those ramps? And I'm going to make this very rude.   Again my oven is crooked, so I turned it one last time, but I'll probably let it sit for another five to seven minutes and we'll be there, so it'll be like 25 minutes total. I have nothing to do now.   Wait until the chicken is

roasted

, please. I'm washing cilantro. I don't mind thick stems of parsley or cilantro, but I'm going to pick some like this. Cilantro has a lot, a lot of stem, so I only choose the thickest parts.

And you can use all parsley, you can use all cilantro, I like a mix I often have both, but cutting it roughly to the same thickness, you can use dill here if you want. I won't do it because I feel like it. I'm pushing it over the dill. This oven is very hot. Do you see how much fat has built up or melted and do you see all of these really nice little golden bits?   We are going to eat them. You put the chicken on the tray, you roast it and then you put it on a plate and what's left is like all these really crunchy pieces.   So I'm going to add this bowl of olives, the vinegar, the water, the garlic.   You could use a wooden spoon, but this is really the best tool for the job you're just scraping.

Getting it off the sticky bits you're scraping off. Those brown, sticky bits that you put back in the sauce are like the savory, salty, chicken-flavored thing, it's essentially like chicken concentrate. And then you'll want to put an absolutely huge amount of herbs on top. And you won't get rid of that deep, crispy, brown flavor of the chicken by letting it sit in that sauce. Chicken when it comes out of the oven will only stay crispy for so long unless you want to fry it, so that's not really my priority, but the color of the chicken indicates how much flavor develops.

And again, if you don't like olives, this is a really good way to still use things like canned chickpeas and beans. Basically, the idea is to take something acidic, something with garlic or onion, and deglaze that pan with pieces of chicken while it's still hot to heat up the garlic or heat up the onions a little to take something. remove the edge, um and that becomes your sauce, and it's like a definitely flavorful sauce, kind of bracing and salty in a good way for your chicken. You definitely want each person to have a good amount of this sauce on their plate.

Looks great. It has a lot of garlic flavor, but not in an oppressive way. It tastes like you made a sauce and you did it, but you basically just poured something into the pan, but it didn't really require any skill or much effort, but it tastes like, I don't know. You spent a lot of time on this dish. You were tired and you made it. I was exhausted. I sleep horribly, and of course I sleep worse than ever the morning before I have to get up early for a photo shoot or to be on camera or something, so last night, of course, at two in the morning, I'm completely I wake up thinking about every mistake I made.

I have ever done. Even if you're too tired to cook, you can still do this and I don't know, it makes you feel like you don't know you're pulling, you're pulling a lot of weight. I feel like it's so good that I don't know what to say, I don't know what to say, not really, I'm speechless. Brian, can you hear the chicken? Yes.   Brian, can you hear the chicken? You can hear the chicken now. Can you hear the chicken?