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Pan-Roasted Chicken with Olives and Lemon

Scott Phillips

Servings: four.

This dish is elegant enough for entertaining but simple enough to make anytime.


  • One 4-lb. chicken, cut into eight pieces
  • Kosher salt and freshly ground black pepper
  • 1 medium lemon
  • 1 Tbs. unsalted butter; more as needed
  • 1 Tbs. extra-virgin olive oil
  • 5 medium shallots, peeled and quartered lengthwise
  • 3/4 cup jarred brined olives, rinsed, pitted, and halved
  • 8 fresh sage leaves
  • 6 small fresh or 3 dried bay leaves
  • 2 sprigs fresh thyme, plus 1 tsp. chopped

Nutritional Information

  • Calories (kcal) : 630
  • Fat Calories (kcal): 360
  • Fat (g): 40
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 7
  • Monounsaturated Fat (g): 18
  • Cholesterol (mg): 200
  • Sodium (mg): 850
  • Carbohydrates (g): 6
  • Fiber (g): 1
  • Protein (g): 60


  • Position a rack in the center of the oven and heat the oven to 425°F.

    Season the chicken generously on all sides with salt and pepper.

    Cut the ends off the lemon, stand it on one end, and slice off the peel and the bitter white pith to expose the flesh. Cut the lemon segments from the membranes, letting them drop into a small bowl. Cut each segment crosswise into 4 pieces.

    Heat the butter and the oil in a 12-inch ovenproof skillet over medium-high heat. Working in batches if necessary, cook the chicken skin side down until golden-brown, 5 to 6 minutes. Transfer the chicken to a plate. Pour off all but 2 Tbs. of the fat. Add the shallots, olives, sage, bay leaves, thyme sprigs, and lemon segments, and cook until fragrant, 1 to 2 minutes.

    Return the chicken to the pan skin side up and transfer to the oven. Roast until an instant-read thermometer inserted into the thickest part of a thigh registers 165°F, 18 to 20 minutes. Serve, sprinkled with the chopped thyme.


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Reviews (14 reviews)

  • joyfullady | 08/30/2021

    A family favorite!

  • graciemaple | 01/31/2016

    I have made this many times and it's one of my go-tos. It's shockingly good for how easy it is. I like white meat better, so I use bone-in breasts and they work wonderfully. If you don't have fresh herbs on hand, dried ones work fine - any Mediterranean or French blend works particularly well.

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