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Recipe

Skillet-Roasted Chicken Thighs with Olives and Rosemary

By Bruce Weinstein, Mark Scarbrough June/July 2015 Issue
Scott Phillips

Servings: 4

These crisp-skinned thighs practically beg to be served with potatoes, polenta, or good bread to soak up their tangy, aromatic pan sauce.

Ingredients

  • 2 Tbs. unsalted butter
  • 2 oz. pancetta, diced (about 1/4 cup)
  • 8 small skin-on, bone-in chicken thighs (about 3-1/2 lb.)
  • Kosher salt and freshly ground black pepper
  • 1/3 cup small pitted green olives, such as picholine
  • 4 thin slices lemon
  • 2 3-inch rosemary sprigs
  • 1/2 cup dry white wine

Nutritional Information

  • Calories (kcal) : 670
  • Fat Calories (kcal): 410
  • Fat (g): 45
  • Saturated Fat (g): 15
  • Polyunsaturated Fat (g): 8
  • Monounsaturated Fat (g): 19
  • Cholesterol (mg): 340
  • Sodium (mg): 770
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 55

Preparation

  • Position a rack in the center of the oven and heat the oven to 400°F.
  • Melt the butter in a 12-inch oven-safe skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crisp, about 4 minutes. Using a slotted spoon, transfer to a small bowl.
  • Pat the chicken dry and season with salt and pepper. Add the chicken to the skillet (in batches, if necessary) skin side down and cook until well browned, about 4 minutes. Tilt the skillet and pour off all but 1 Tbs. of the fat. Turn the chicken over, sprinkle the pancetta and olives around it, and tuck the lemon and rosemary in where you can. Pour the wine over everything and sprinkle with 1/2 tsp. pepper.
  • Transfer the skillet to the oven and roast until cooked through (165°F), about 15 minutes. Remove from the oven and let stand for 5 minutes.
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Reviews

  • JohnPHL | 01/28/2018

    Have made this several times and it's always a winner! Making it again tonight. Can't wait. I also like to add artichoke hearts.

  • LArcher | 01/15/2017

    Simple , easy and amazingly delicious! I used olives with pimento's because that was all I had. I used Chablis also because that was all I had in the house. The skillet I used was a cast iron which worked out perfectly. Will definitely make this again!

  • StevenHB | 03/20/2016

    The chicken was really good - we served it with some linguini and roasted Brussels sprouts. It took much longer, 30 minutes or more, to heat the thighs to 165F.I added the juice of the leftover lemon after cutting the required slices.

  • JDToots | 06/04/2015

    Somehow better than the sum of its parts. Very flavourful. A keeper I've made a couple of times already. I use a good quality bacon instead of pancetta which i don't often have on hand.

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