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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 (13 reviews)

  • 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.

  • Amazona | 01/27/2014

    Wow! Absolutely delicious! Strong flavours, each individually identifiable, each perfectly complementing the others and together infusing the chicken and juices to a perfect pitch. Loved it and will definitely do again.

  • Staci09 | 10/18/2013

    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.

  • User avater
    mihod | 10/28/2011

    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.

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