Pan-Roasted Chicken with Olives and Lemon

Pan-Roasted Chicken with Olives and Lemon | 0 Comments
From Chocolate French Toast, Aired on Fri 4/8
Chef Jeff Henderson, Chicken

What To Do

1.    Preheat to 425 degrees. Season the chicken with salt and pepper. Cut the lemon into slices and set aside.

2.   Add 1 tablespoon of butter to a large skillet over medium-high heat. Place chicken in pan skin side down. Cook until caramelized about 5 to 6 minutes. Transfer the chicken to a plate and set aside. Pour off all but 2 tablespoons of fat. Add shallots, olives, sage, bay leaves, thyme sprigs and lemon slices to the pan. Cook until fragrant about 1 to 2 minutes.

3.   Place chicken back into pan. Skin side up and transfer to the oven. Roast for about 18-20 minutes or until cooked thoroughly. Serve on a bed of rice or potatoes. Garnish with slices of lemon and fresh thyme


  • 2 Airline breast of chicken
  • Kosher salt and freshly ground black pepper to taste
  • 1 medium lemon
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 3 medium shallots, peeled and quartered
  • ¾ cup jarred brined olives, rinsed, pitted, and halved
  • 4 fresh sage leaves
  • 6 small fresh bay leaves
  • 4 sprigs fresh thyme

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