Pan Roasted Chicken With Olives And Lemon

Pan Roasted Chicken with Olives and Lemon is a flavorful and aromatic dish that combines tender chicken with the vibrant flavors of olives and lemon. The combination of these ingredients creates a delicious and satisfying meal. Here’s a brief description of the dish:

In this recipe, a whole chicken is cut into eight pieces, seasoned with salt and pepper, and then pan-roasted to achieve a golden-brown, crispy skin. The chicken is cooked in a skillet with a mixture of butter and olive oil, which adds richness and helps enhance the flavors.

To elevate the taste profile, shallots, brined olives, fresh sage leaves, and bay leaves are added to the skillet. These ingredients infuse the chicken with their distinct flavors, creating a harmonious blend. Lemon segments, with their bright and tangy taste, are also incorporated, adding a refreshing element to the dish.

Once the chicken is browned, it is transferred to the oven to finish cooking. The oven-roasting method ensures that the chicken is fully cooked and tender, with the internal temperature reaching 165°F, ensuring it is safe to eat.

The final result is a succulent and flavorful pan-roasted chicken with crispy skin, complemented by the briny notes of olives, the freshness of lemon, and the aromatic herbs. The dish is garnished with chopped thyme, adding an extra layer of fragrance and visual appeal.

Pan Roasted Chicken with Olives and Lemon is a versatile dish that can be served as a main course for a family dinner or presented as an impressive centerpiece for a special occasion. It pairs well with various side dishes such as roasted vegetables, mashed potatoes, or a simple green salad.

Whether you’re looking to impress guests or enjoy a delicious meal at home, this flavorful chicken dish is sure to satisfy your taste buds and leave you wanting more.

SERVES: 4

INGREDIENTS:

• 1 4-lb. chicken, cut into eight pieces
• Kosher salt and freshly ground black pepper
• 1 medium lemon
• 1 Tbs. unsalted butter; more as needed
• 1 Tbs. extra-virgin olive oil
• 5 medium shallots, peeled and quartered lengthwise
• ¾ cup jarred brined olives, rinsed, pitted, and halved
• 8 fresh sage leaves
• 6 small fresh or 3 dried bay leaves
• 2 sprigs fresh thyme, plus 1 tsp. chopped

INSTRUCTIONS:

1. Position a rack in the center of the oven and heat the oven to 425°F.
2. Season the chicken generously on all sides with salt and pepper.
3. Cut the ends off the lemon, stand it on one end, and slice off the peel and the bitter white pith to expose the flesh. Cut the lemon segments from the membranes, letting them drop into a small bowl. Cut each segment crosswise into 4 pieces.
4. Heat the butter and the oil in a 12-inch ovenproof skillet over medium-high heat. Working in batches if necessary, cook the chicken skin side down until golden brown, 5 to 6 minutes. Transfer the chicken to a plate. Pour off all but 2 Tbs. of the fat. Add the shallots, olives, sage, bay leaves, thyme sprigs, and lemon segments, and cook until fragrant, 1 to 2 minutes.
5. Return the chicken to the pan skin side up and transfer to the oven. Roast until an instant-read thermometer inserted into the thickest part of a thigh registers 165°F, 18 to 20 minutes. Serve, sprinkled with the chopped thyme.

NUTRITIONAL INFORMATION:

PER SERVING

• 630 CALORIES | 60G PROTEIN | 6G CARB | 40G TOTAL FAT | 11G SAT FAT |
  18G MONO FAT | 7G POLY FAT | 200MG CHOL | 850MG SODIUM | 1G FIBER

NOTE:

• This dish is elegant enough for entertaining but simple enough to make anytime.