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

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.

(7 ratings) Read Reviews

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Reviews (7 reviews)

joyfulleah | 12/23/2020
I've made this several times to rave reviews! Because of the Italian in my house we always have pancetta, and this is a true pantry staple dish :) Agree with the baking for 30 minutes every time (but still juicy and delicious), and THANK YOU to the review (JohnPHL) who added artichoke hearts. One package of defrosted artichoke hearts tucked in around the chicken really elevates the flavor and makes it basically a one-pot meal! I serve with couscous to really soak up the juices. Yum!
Magic70 | 06/03/2020
Turned out very good & tasty. I only made 4 thighs, but full recipe or rest of ingredients. I used bacon instead of pancetta & did add 3 smashed cloves of garlic & tucked them around with the lemon (used wedges that I had frozen instead of slices) & rosemary. I also baked them for 30 minutes & they were perfectly done. There were 2 left over, which we had with crusty buns a couple days later...we think they were better even than the first day. Would recommend using a splatter lid while browning.
annaostlind | 03/01/2020
Very quick and easy recipe! So tasty! Will be making this again!
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.

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What We're Cooking Now

Name: Skillet-Roasted Chicken Thighs with Olives and Rosemary
Yield: 4 servings
Cuisine: Italian
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