And this is again something that I work through
with my therapist, like if something seems easy, I'm like, I don't want it. That's -- I,
I need to suffer and work very hard for everything that I have. God forbid something
just be as easy as putting it on a sheet pan. It can be that easy. Like let
it go. Let yourself be happy. Hello I'm Alison Roman and I am going
to be making a Crushed Olive Chicken today. And this is a chicken that I'm making
on a sheet pan. I have historically had a real bad attitude about like sheet pan
chicken or sheet pan anything because it sounds like gimmicky or like oh for like when you hate
cooking like just throw it on a sheet pan, and I understand why people want to just throw chicken
on a sheet pan and put it in the oven, because sometimes like you do not want to get a skillet
out, you don't want to worry about searing and checking and peeking and like all that stuff, and
it can stick, and it can be annoying. So I decided that I would cook my chicken on the sheet pan in
the oven just like a skillet. Meaning really hot, really fast and then I would still use those bits
on the sheet pan, just like I would the skillet and still make a sauce and I was like, oh I
it's it's a me problem, it's not the sheet pan, it's me. Okay we're gonna make this chicken.
This is really more about the method of searing the chicken really hot and fast on your sheet
pan and then using some sort of vegetable or liquid to deglaze that sheet pan to make a sauce.
I'm a big fan of using the whole chicken but if you happen to have just a package of thighs or a
package of legs and thighs, those will all work. This is like an unboxing video but it's but
for chicken. It's a horrifying unboxing video. I got this chicken and Paisanos, obviously. How
much do you think it was? Let's play a game, keeping in mind they do not charge
for cutting it for you. $16. What? No. Okay, David how
much do you think it cost? $35?! Oh my god, okay Lucille Bluth. Like what?
Wait how much was it? Y'all it costs $14. Really $35? Wow, we are only eating at David's from
now on because apparently he eats chickens made from gold. Everything around the
perimeter of the sheet pan will cook faster and will get more color than anything on the
inside, so that's why I'm putting the breasts on the outside because they're a bit larger
obviously and there's more skin to brown. Skin side up always. We're gonna rotate it as
needed, we're gonna flip as needed, we're gonna like you know make sure that all the chicken
is getting nicely browned. Um I'm tempted to cut these breasts in half actually because they're
too big. Yeah I'm gonna cut these breasts in half. And when cutting through chicken bone,
you're cutting through that cartilage. So it's not that hard. So just like any chicken
this chicken starts with seasoning. You don't need a ton of other seasonings on this, if
you wanted to add a spice to it you could, but it's not necessary. The more stuff we
put on this chicken with it as it roasts, it creates more moisture, and it just becomes
a lot harder to get this chicken as crispy as humanly possible, which is of course what we're
after. That's like the reason for making chicken. And then before it goes in I will be drizzling
it with olive oil. This is just extra fat on top which is going to help it brown almost immediately
once it gets into that very hot oven. Yes chicken is blanketed in its own fat it BYO'd. It brought
its own fat. Chicken's like, I showed up, I have my own fat, I wore my own fat. I'm giving it a
little bit more. What else? What else is there to say about this chicken before it goes in. Anything
to say? Do you have any last words? I'm gonna put this cut up chicken in a 450 degree oven for 12
to 15 minutes. It's not in there for that long, but please know that each oven is different and if
after 12 to 15 minutes your chicken is not brown, keep it in. We're gonna check and I'll tell you
what to look for and maybe your chicken takes a little bit longer, that's totally okay. I what the
the point is, is that we're trying to get it as brown as possible. So meanwhile we're going to put
our olives these are Castelventrano olives. They came in olive oil, which feels very luxe. I think
there is a taste difference between pitted and unpitted Castelvetrano olives when they're sold in
the store whether they come in oil or a brine or whatever. If possible always get the ones with the
pits, they are just they're more pure state and they just they taste different to me. Do your own
taste test but I think that they taste different and to get the pit out you just kind of crush them
gently with your knife and then fish the pit out. This is a good task to give to somebody if they're
asking if they can help you in the kitchen say there's just like a really eager friend or family
member that's just gotta help, this could be a child, and if you're just kind of like unsure
about their skill level, maybe because they're four years old or just because they don't know
how how to cook well, taking an olive away from the pit is a thing that anyone can do. It also
seems like kind of satisfying for the person who's doing it. It is, it's like a meaningful task.
Yeah they won't feel like they got a bad task. No they'll be like wow this task had to be done.
You can see it's been in for about 10 minutes, no color yet. I'm gonna rotate it because my
oven is crooked. It smells amazing. It does smell amazing and it's just chicken with salt and pepper
and I'm gonna use two cloves of garlic, because I want my chicken to be pretty garlicky. And I'm
gonna finely grate them because I don't want to bite into any pieces of raw garlic and this
garlic is not going to be cooked but it is going to be gently warmed by the heat of the sheet pan.
I'm going to add a little bit of white distilled vinegar to this. You could use white wine vinegar,
you could use lemon juice. I like the acidity of white distilled vinegar because it also doesn't
have any flavor. And I know olives are salty, but we're gonna add a little bit more salt. And
then I'm also gonna add some water because we need more liquid to fully deglaze the sheet pan and if
I used all vinegar that would be way too acidic, so like two tablespoons vinegar, three
tablespoons water. A lot of the sauce will also be comprised of the fat from the chicken.
This is meant to just like create a sauce. That tastes really good already but
it's very garlicky and very tangy. Um and I'm also going to finish with a ton
of parsley. You could add a thinly sliced shallot or half of a red onion or yellow
onion, leeks would be really nice, ramps ever hear those? And I'm gonna
leave this really coarse. Again my oven is crooked so I just
rotated it one last time but I'm probably gonna let it go for like
another five to seven minutes and we'll be there so that's like 25-ish minutes
total. I don't have anything to do right now. Hold for chicken roasting please. I'm washing
cilantro. I don't mind the thick stems of parsley or cilantro but I am gonna pick some of like this
cilantro is very, very stemmy so I'm just picking out like the thickest parts. And you can use all
parsley, you can use all cilantro, I like a mix which I often have both of, but cutting it to
about the same coarseness, you could use dill here if you wanted I'm not gonna because
I feel like I'm pushing it on the dill. This oven is very hot see how much fat has accumulated or rendered rather, and see all
these like really nice golden brown bits? We're gonna eat those. You put your chicken on
the sheet pan, you roast the chicken and then you put your chicken on a plate and what you're left
with is like all of these really crusty bits here. So I'm gonna add this bowl of the 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 it up. Scraping it off the sticky
bits that you're scraping up. Those brown sticky bits that you're putting
back into your sauce are like the savory, salty, chickeny, it's like chicken concentrate
essentially. And then you want to put an absolute massive amount of herbs on top. And you're not
getting rid of that brown like flavor, deep crunchiness 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're like deep frying it, so that's not really my priority, but the color
of the chicken is indicating like how much flavor is developed. And again if you don't like olives,
this is a really good way to still use things like canned chickpeas, canned beans. Basically the
idea is that you're taking something acidic, something garlicky, or oniony, and
you're deglazing that sheet pan with chicken bits while it's still
warm to kind of like heat the garlic or heat the onions through slightly to kind of
take the edge off, um and that becomes your sauce, and it's like a definitely savory, sort of
bracingly salty in a good way sauce for your chicken. You definitely want each person to
get a good amount of this sauce on their plate. Looks so good. It's very garlicky but not in an
oppressive way. Tastes like you like made a sauce for it and you did but like you basically
just poured some stuff on the sheet pan, but it didn't take any like skill really, or that
much effort but it tastes like I don't know like you spent a lot of time on this dish. You were
tired you made it. I was exhausted. I sleep horribly and of course I sleep my most horrible
the morning before I have to be up early for a shoot or to like be on camera or anything so
last night of course two o'clock in the morning wide awake thinking of every mistake I've
ever made. Even if you are too tired to cook, you can still do this and I don't know it
makes you it's like I don't know it's pulling, it's pulling a lot of weight. I feel like,
it's so good, it's I don't know what to say, I don't know what to say, I really don't I'm out
of words. Brian can you hear the chicken? Yeah. Brian can you hear the chicken? You can hear
the chicken already. Can you hear the chicken?
