pan-roasted chicken with olives and lemon


1 4-lb. chicken, cut into

8 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 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

Derictionts :

Position a rack in the focal point of the broiler and hotness the stove to 425°F.Season the chicken liberally on all sides with salt and pepper.Remove the closures the lemon, stand it toward one side, and cut off the strip and the unpleasant white essence to uncover the tissue. Cut the lemon sections from the layers, allowing them to drop into a little bowl. Cut each fragment across into 4 pieces.Heat the spread and the oil in a 12-inch ovenproof skillet over medium-high hotness. Working in groups if vital, cook the chicken skin side down until brilliant brown, 5 to 6 minutes. Move the chicken to a plate. Pour off everything except 2 Tbs. of the fat. Add the shallots, olives, savvy, narrows leaves, thyme branches, and lemon portions, and cook until fragrant, 1 to 2 minutes.Return the chicken to the dish skin side up and move to the broiler. Broil until a moment read thermometer embedded into the thickest piece of a thigh registers 165°F, 18 to 20 minutes. Serve, sprinkled with the cleaved thyme


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