In honor of Passover, we tried this recipe: https://cooking.nytimes.com/recipes/1021962-roast-chicken-with-apricots-and-olives?smid=ck-recipe-iOS-share&cgs=c
Our modifications: first, we combined all ingredients (including the white wine) in the marinade. Instead of Calvestrano olives (which we find bland), we used 1 cup Queen Spanish pimiento-stuffed olives, cut crosswise in half, plus 2 Tbsp olive brine. We marinated the chicken pieces for 8 hours.
Second, based on reader comments, we preheated the oven to 400. We placed the chicken and all of the marinade in a 9×13” baking dish. We placed the breasts in the center and moved the smaller pieces (wing, thigh, and drumstick) along the right and left sides of the dish.
Third, we baked the baking dish, uncovered, on the top shelf and cooked for 1 hour. (Note: Because the chicken browned almost immediately due to the sumac, we didn’t feel the need to increase the temp to 450.) This method turned out well overall, but the shallots did not become crispy (because we didn’t follow the NYT Cooking recipe tip to cook them separately.)
We had planned to serve this with mashed potatoes, but we found it also went well with jasmine rice. (Apr. 2026)
Cooking Adventures 