Rosemary Lemon Roast Chicken Thighs with Olives


Prep Time
10 min
Cook Time
41 min
Difficulty
1
Servings
2

If you desire a rich pan gravy, transfer the chicken, lemon and olives to a platter and then stir in about a tablespoon of unsalted butter into skillet set over very low heat until just melted.

Category
Main dish
Source
Special Fork
Editor
Lori Powell
  • 3 chicken thighs (about 1 pound), trimmed of excess fat
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 2 teaspoons olive oil
  • 1 small lemon, sliced
  • 4 – 6 springs fresh rosemary
  • 12 pitted green olives, halved
  • cooked green beans
  1. Preheat oven to 400°F. Pat chicken dry and season with pepper and salt. Heat oil in a medium-size seasoned cast iron or heavy skillet over moderately high heat and brown chicken, skin sides down until golden, about 6 minutes. Remove pan from heat, flip chicken over and tuck lemon slices under the skin. Top chicken with rosemary sprigs.
  2. Roast chicken in skillet in middle of oven for 15 minutes. Remove pan from oven and scatter olives on top. Roast, until cooked through, 15 to 20 minutes more. Let rest for 7 minutes.
  3. Transfer chicken, lemon, and olives to a serving platter. Drizzle pan juices over and serve with cooked green beans.

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