Tuesday, January 6, 2015

Skillet Dinner: Roast Chicken w/ Potatoes, Olives & Lemons


I haven't been buying chicken thighs lately, the next day they are just too greasy for sandwiches and leftovers.
I am sorry. I know thighs are cheaper and tastier, but cold they just gross me out (does anyone still use that expression?).

I like chicken breasts on the bone with skin.
I buy a 4 pack, and if you know how to cook them, they will never be dry.

Here is one of those genius one pan dinners. You make it all in one pan, preferably a cast iron skillet.

Even the leftovers the next day are as good as last night's dinner.

For the sauce, you can use chicken broth, or white wine, whatever you have will do.

Lots of garlic and yummy olives with roasted lemons.

This is a new weeknight favorite.


Roast Chicken w/ Potatoes, Olives & Lemons (serves 4)

4 half chicken breasts on the bone, with skin
kosher salt & pepper
1 small lemon, cut into wedges
4 Yukon Gold potatoes, cut up
5 garlic cloves, peeled and smashed
handful of good olives (preferably Cerignola green olives)
sprigs of fresh thyme or rosemary
1 1/4 cups of chicken stock or white wine

Heat oven to 425F.

Season the chicken w/ kosher salt & pepper.

Heat some olive oil in a large 12" seasoned cast iron skillet.

When the skillet is hot, add in the chicken pieces, skin side down and let sear for 10 minutes.

Using tongs, turn the chicken over, and push to the edge of the pan.
Add in the potatoes, lemon wedges, garlic cloves and olives and cook a minute.

Add thyme sprigs to the skillet.

Add in the 1 1/4 cup of liquid and simmer another minute.

Careful, your pan is hot, transfer the skillet to the preheated oven and bake at 425F for 40-45 minutes.

The garlic and wine will create a yummy sauce and your potatoes will be roasted and browned.

I made a pan of broccolini on the side and added it to the skillet later.


This was absolutely delicious.

You're welcome. :)

9 comments:

Anonymous said...

Play butcher w/your chicken thighs. I either completely or almost completely skin and trim them myself. The meat is truly luscious - so much more moist and flavorful than the white meat. Oh Ms. Snacks - you're making me feel all earthy and omnivorish. When I'm really a squeamish picky pain in the a**!

Lisa Lee said...

I can't eat the thighs anymore either....so greasy.

I will try this dish tonight w/ breasts on the bone!

Yum!

Stacey Snacks said...

Anon,
I like the thighs the night I make them, but the next day, the meat is so greasy and solidified, not good for leftovers.
Just my humble opinion.

You can still eat your thighs if you like!
I will stick to breasts. :)

Bebe said...

This sounds terrific - very close to James Beard's chicken with 40 cloves of garlic.

Those breasts are often on sale. I have thought them sort of a pain, but no more. This recipe sounds so good....

And I have a new heavy oven-proof skillet with a domed glass lid that is just crying out for something like this.

Thank you!

Anneli Faiers said...

I love chicken thighs and this would be great with them. Lemon and olives too...yup, I will be trying this one. Mmmmm :)

Raksha said...

First I'm pinning this recipe, then I'm saving it. I have a big two-handled saute pan that seems like it would be perfect.

One question, though: Do you bake the chicken covered or uncovered?

Megan said...

This recipe sounds perfect for a cold winter night! I think I may try it in my dutch oven, do you think that would work? Also, to echo the question above, should I bake it uncovered or covered? Thanks!

Anonymous said...

thank you! i'm so glad i looked today, i'm making it tonight!! extra roasted veg for my vegetarian daughter (for the week):)

Your brother in law said...

Hey girl. Covered or uncovered. Seems like 425 for 45 minutes would dry everything out