Saturday, February 27, 2010

Pan Roasted Chicken with Olives & Lemon~Sat. Blog Showcase

Today I’m participating
in the 8th Saturday Blog Showcase

co-hosted by Lori at

All that Splatters

and Ann at

Thibeault's Table

It is Lori's turn to host the Blog Showcase this week.

We try a new recipe each week that another blogger has shared.
Prepare the recipe during the week then link your post

about it to the Saturday Blog Showcase.

Include the recipe in the body of your post
(if it is not a copyright violation to do so)
and a link back to the recipe on the originating blog.

Since I had chicken left over after making

my curry chicken (for a book review),

my recipe choice for this week was

Pan Roasted Chicken with Olives and Lemon



It came from Kate’s beautiful blog,

A Spoonful of Thyme

Please be sure to visit her site, since her photos

of this DELICIOUS dish are soooo much

prettier than mine.

We haven't seen the sun in OH for months

and by dinner time, Hubby is so hungry

he doesn't want to wait

for me set up a light for photos.

I can't imagine why. :/

The ingredients are simple……

Just chicken, lemon sections & their juice,

shallots, olives, thyme, sage & bay leaves.

(Ooops, I forgot to put the bay leaves on the plate)

1 chicken, cut into eight pieces or, a mixture of chicken breasts and thighs
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 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

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.

I foolishly cut the amounts in her recipe

in half, since there were

only two of us for dinner.

Next time, I'll make the entire recipe!

The 2 extra pieces of chicken were

wonderful leftovers for lunch the next day.

We would have gladly eaten it several more times that week.

Thanks for sharing this wonderfully flavorful &

EASY recipe, Kate!

Now I have to go find a recipe to use up all the fresh

sage & thyme that I bought.

Any suggestions?


  1. I like ur blog because the text are large and so clear! u make the chiken dish sound amazing so tempted ot make it...I will ^^

  2. Rett, that looks positively delicious!! I'm saving that recipe for sure!

    What to do with the sage & thyme...

    Sage is good in a browned butter sauce over pasta or gnocchi. You might use some of it in that. As for the thyme, I LOVE thyme on sauteed mushrooms. Makes for a nice side with just about anything!


  3. This looks wonderful. My husband doesn't like sage, so I would have to leave it out...but, I think this would still be great.

    I just made a meatloaf recipe to post in a few days, it had a bit of fresh thyme in it, it was a nice addition.


  4. Wow- outstanding recipe- love all the ingredients-thinking the sage and olives will be really good together. Will definitely be making this. Big fan of sage- before watching my weight- used to make parmesan crusted chicken with a sage butter sauce that tasted out of this world-it came from cuisine at home magazine. will send if you would like-thanks for posting this recipe-will check out the blog you mentioned.

  5. Rhett,
    This chicken looks soooo scrumptious...thanks for sharing it! Thanks for coming by and for adding my CASH GIVEAWAY on your's always so good to hear from you:) Hope you have a FUN weekend!


  6. Rett,

    This was an amazing dish! I am so glad that you liked it. When I first saw the recipe, I knew it was going to be on the table!

    I went traditional with the extra sage...a made a dressing to go along with....more chicken!

  7. Boy does that ever look good. All my favourite ingredients.

    I've been able to pick sage and thyme from my garden all winter.


  8. A great combination of flavors in this dish, Rett. I know I will enjoy it as much as you did. I've tried many of Kate's recipes and have like every single one.

  9. This sounds and looks delicious, has all the things I love in it. So Mediterranian!


  10. Yummy Retta! This is very similar to a chicken dish I make for the fam. Don is greek, so lemon and olives are in most things I make. But I usually add feta and sun dried tomatoes and whoa! It is so good! Happy Saturday! I pray you have a beautiful day!

  11. Feta cheese AND sun dried tomatoes, huh? I'll have to make a note of those on the original recipe for the next time. Thanks Goose!! :D

  12. Hi Rett!!!!
    Oh that dish looks so delicious!!! We love any kind of dish with chicken in it, so healthy for you. So any new idea I will try!!!I am home now from Vancouver/ Whistler and the Olympic experience was amazing!!! No snow or rain the entire 5 days I was gone, more rain in AZ while I was away then in the Pacific Northwest!!!!!
    I left with a cold/sinus infection and still have it, that is why it is taking me so long to blog about my trip, I feel like my head is going to explode!!! I never knew I could have so much stuff in there!!!! I looked like a 2 year old with a runny nose the entire trip, my nose area is raw from wiping.
    Have a great week end. How is hubby feeling now, it's been about 2 months now, right????
    He should be starting to feel like his old self soon

  13. Rett, this looks oh so yummy. What time is dinner? We're having lemon grass soup, but I think I'd rather have what's on your table. The combined flavors make this dish a winner. Thanks for sharing this one.

  14. Rett, Sounds and looks wonderful! I will have to give this a go!

  15. I will sure give this chicken recipe a trial, it looks wonderful and i had to go to the eggs in a cloud and have to try that, love the recipes and love the way they are presented....thank you my friend...Phyllis

  16. The flavors sound wonderful together. I'll have to try this one out.

  17. This looks wonderful. I fix a lot of chicken and this looks perfect to try next week. Thanks very much for sharing. We've had sun for 2 days and in the mid 30's! It feels soooo good without wind, you'd think it's spring! :)


  18. Hi Rett- This recipe looks fabulous! Yummy. I've been out of touch, just got back from an 8 day cruise to the Southern Carribean. I really missed everyone! It was so lovely to get on the blog this morning and see a message from you!
    Yvonne xo

  19. Hi! I saw your comment on my scone recipe and double checked to make sure I posted it correctly. I did, so I don't know why yours didn't turn out. I used skim milk, and I did just barely mix the wet into the dry. I'm going to make them again this afternoon, maybe with apricots, just to see if my good batch was a fluke!

  20. Thanks for stopping by 47th Street. The bunnies on a stick came from Pier 1. Last yr. they were all the buzz around blog land! ;) A fellow blogger said she saw them again this yr. so you might just be in luck! I also love the white artichoke pot. Would you believe I dropped one on the floor and it broke in a zillion pieces? I may have to keep the last one for myself. I would love to see what you would do with it!

  21. That is the sort of meal that we love Rett. We eat a lot of Mediterranean foods in our house, based very much around olives, chicken and lemons so I will give this a try for sure!

    Best wishes,

  22. That looks so-o-o-o good! I'm planning to try it. Thank you for sharing this recipe.

  23. Make stuffing, LOL?
    The chicken sounds good!

  24. Oh Rett, thanks so much for putting my party button up! :)


Thank you so much for leaving a comment. I read them all & each one is so very special to me & I try really hard to return the visit!