This was fantastic! The description was right, simple but elegant.
I didn't have fresh herbs on-hand so I sprinkled the chicken, on both sides, with dried thyme and rubbed sage and it came out wonderfully.
I will absolutely make this again.
We really enjoyed this recipe. Instead of making a separate starch for the dinner, I just through in small potatoes. and they turned out great, too. Even though they were in the oven longer than they should have been, the meat was moist ( I only used legs ), and the skin was crispy. I don't usually like to eat skin but this one, didn't leave any. Next time we have dinner guests, I this will be on our menu for sure! Simple, elegant, and soooo yummy.
This was great. We kept it in the oven to cook for an hour so it was very tender. I will definitely make this again.
Simple and delicious! Will definitely make this one again.
This was my first time cooking anything like this and my wife and family loved it, i'm taking online classes at the art instiute of pitt in hotel and restuarant mangement
I really enjoyed this recipe. It had a very rich flavor and it was easy to make. I will make this one again and again!
This dish had pretty good flavor. I didn't have any shallots on hand, so I used an entire onion and a few cloves of garlic. I served it with roasted potatoes. They were great to use to dunk in the 'gravy'.
Absolutely wonderful. Will make this again and again. View my full review with picture at: http://themomchef.blogspot.com/2010/03/pan-roasted-chicken-with-olives-and.html
We really enjoyed this. Used preserved lemon as we cook Moroccan so had them on hand. Is simpler as far as spicing goes but still had great flavor. Will definitely make this again.
This dish was fabulously flavorful! Each bite was packed flavor. This recipe is a keeper. I served it with a wine rice and vermicelli dish as well as broccoli. My husband kept telling me to not lose the recipe!
This was a fairly quick recipe that had a wonderful finished product. I used just kalamata olives and the mix of flavors by the end of cooking had my husband and I "mmm mmming" all through dinner. To make the lemon cutting a little easier I treated them like grapefruit. Cut lemon in half, then cut between each skin with a sharp knife to loosen the flesh, then scooped out with a spoon. We served this with herbed scalloped potatoes, summer squash and fresh bread. Will definitely make this again.