Pan-Roasted Chicken with Lemon, Olives, Capers, and Rosemary
Ronnie's Notes
If you like pungent, highly flavorful foods, you’ll enjoy this dish. Try to use cured green and black olives. You can find them in the deli sections of specialty markets and many supermarkets, otherwise use tangy Mediterranean style varieties from a jar. Milder canned black olives don’t offer the same depth of flavor. Plain white rice or mashed potatoes and sautéed spinach, chard, or other winter greens would be good accompaniments.
Instructions
Preheat the oven to 425°F.
Rinse and dry the chicken.
Heat the olive oil in an ovenproof sauté pan over medium-high heat and cook the chicken, turning pieces once, for or until the skin is lightly browned.
Remove the chicken to a dish.
Discard all but a film of fat from the pan and turn heat to medium.
Add the onion to the pan and cook for 2– or until softened.
Add the garlic and cook briefly.
Return the chicken and accumulated juices to the pan.
Add the lemon slices, capers, rosemary, and olives.
Place the pan in the oven.
Roast for about 12–, or until chicken is cooked through (an instant-read thermometer should read 160°F).
Place chicken on a serving platter, spoon contents of the pan on top and serve.
Makes 4 servings.