Pan-Roasted Chicken with Olives and Lemon

Pan-Roasted Chicken with Olives and Lemon
Photo by Scott Phillips


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

Position a rack in the center of the oven and heat the oven to 425°F. Season the chicken generously on all sides with salt and pepper. 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...

View full recipe at Fine Cooking


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