Name: Olive-Brine-Marinated Chicken With Date Relish
Yield: 4 servings
Ingredients: Zest and juice of 1 lemon; 2 garlic cloves, finely grated; ⅓ cup olive brine; ¼ tsp. crushed red pepper flakes; 6 sprigs tarragon, leaves picked, chopped, divided; 1 tsp. Diamond Crystal or ½ 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, sliced; 1½ lb. medium carrots, scrubbed, cut on a diagonal into 3" pieces; 2 tsp. sumac; Freshly ground black pepper; 1 small red onion, thinly sliced; Zest and juice of 2 lemons; 6 firm Medjool dates, pitted, coarsely chopped; ⅓ cup coarsely chopped pistachios; ¼ cup coarsely chopped tender herbs (such as tarragon, parsley, and/or chives); ¼ cup green olives, pitted, coarsely chopped; Kosher salt

OliveBrineMarinated Chicken With Date Relish in white dish with spoon on tan background

Photograph by Emma Fishman, food styling by Susan Ottaviano, prop styling by Sophie Strangio

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. Check out more ideas for using your olive brine here.

What you’ll need

Cast Iron Skillet
$40 At Amazon
Instant-Read Thermometer
$35 At Thermoworks
Tongs
$18 $14 At Amazon
Citrus Juicer
$20 $15 At Amazon

Recipe notes

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