Roast Chicken with Caramelized Lemons, Cherry Tomatoes & Olives
For starters, whenever I make it, my whole family fights tooth and nail for every last little cherry tomato and olive, whose flavors get insanely rich from all the caramelizing in the sauté pan. Who "got more tomatoes and olives" has become such an issue in my house that I've started adding an extra handful of each beyond what the recipe calls for -- which is actually great because I've found that the more you add the better this dish gets.
Second, if you think this recipe is tasty right out of the oven, just wait until you try it on day two. You will start hoping there's enough for leftovers every time you make it, as the flavors come together even more and the chicken stays moist and juicy under the skin. Mentioning the skin, I had no idea how much my kids adored crispy skin until I made this dish for the first time. I usually try to avoid eating skin and remove it because it's not the healthiest, but let's be honest, it's pretty much the best part.
If those aren't reasons enough to convince you to make this Roast Chicken with Caramelized Lemons, Cherry Tomatoes and Olives than just the blessing of only having to clean up one pan after dinner, instead an entire sinkful of them, should make you think twice. It will only add to the post-meal smile that will be on your face.
I beg you to make this one. It's seriously worth the un-effort!
- 1 tablespoon vegetable or canola oil
- 4 chicken breasts, bone in and skin on
- 1 teaspoon kosher salt
- 1 lemon cut in half
- 1/2 cup pitted black olives
- 1/2 cup cherry tomatoes
- Handful thyme (about 8-10 stems)
Preparation time 5mins
Cooking time 35mins
Adapted from weelicious.com
Preheat oven to 450°F.
Heat the oil in an oven-proof skillet over medium-high heat.
Pat the chicken breasts dry, make sure they are very dry, and sprinkle the top with the salt.
Place the chicken breasts, skin side down, in the heated oil and sear for 5 minutes, or until skin is crisp and golden brown.
Flip the chicken over. Add the lemon, olives, tomatoes and thyme to the skillet and transfer to the oven.
Roast for 25 minutes, or until chicken is cooked through.
*The chicken breasts I used were 3/4 pound each.
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