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 was OUTSTANDING!!

*****

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)

Pan-Roasted Chicken with Olives and Lemon

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?