Claire and I are childhood friends and still get together to enjoy our shared passion for cooking. Many thanks to her for giving me a spotlight in her column to share some of my favorite recipes!

Finding an easy, weeknight meal to satisfy a family of four can be an immense challenge; this Crushed Olive Chicken is a simple, cost-effective choice that adds exciting new flavors to your regular weeknight meals.

The turmeric provides a stunning splash of color and, although I'm not partial to olives, I can still appreciate the mild, sweet flavor of the Castelvetrano variety in this keto-friendly recipe. Serve with any side dish for added versatility. My family had this with brussel sprouts and wild rice most recently.

Ingredients:

2-3 lbs bone-in, skin-on chicken thighs

½ tsp. garlic powder

1 tsp. turmeric

6 tbs. olive oil, divided

½ c. white wine vinegar

1 ½ c. Castelvetrano olives, crushed and pitted

1 clove garlic, minced

2 tbs. water

2 tbs. dried parsley

Salt and Pepper to taste

Directions:

Preheat the oven to 450 degrees. In a bowl, whisk 2 tablespoons of the olive oil, turmeric, and garlic powder. Add the chicken and toss until coated. Arrange in a baking dish with the skin side up. Pour the white wine vinegar over the chicken and season generously with salt and pepper. Bake for 40 minutes, until the chicken is cooked through and the skin is golden brown and crispy. While the chicken is cooking, combine the Castelvetrano olives, water, remaining olive oil, minced garlic, and parsley.

For the last 5-7 minutes of cooking, pour the olive mixture over the chicken and continue to cook. Once the chicken is done cooking, remove the dish from the oven and arrange the chicken on a platter.

With a wooden spoon or spatula, gently stir the remaining contents of the baking dish, being sure to get all the bits of chicken left behind to blend with the olive mixture. Pour over the chicken and serve.