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Mediterranean · Main
Pan-Roasted Chicken with Lemon and Olives
Chicken browned in a pan, then roasted with lemon slices, capers, olives and rosemary so everything bakes into one salty-bright pan sauce. Spoon the juices over the top at the table.
- YieldServes 4
- Hands-on25 min
- Total43 min
- Difficulty
Ingredients
- 1.4 kgchicken breast halves, bone-in, or 4 whole legs (thigh with drumstick), rinsed and patted dry
- 2 tbspextra virgin olive oil
- 1onion, chopped
- 2 clovesgarlic, minced
- 2lemons, sliced
- 1 tbspcapers, rinsed
- 1 tbspfresh rosemary, minced
- 75 ggreen olives, pitted, halved, about 1/2 cup
- 75 gblack olives, pitted, halved, about 1/2 cup
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