Thank goodness for family favorites. You know, the dishes you can count on to delight your crew even if you wind up making it several times in a week. Today's recipe has quickly become one of my most trusted, tried and true dinner entrees for a bunch of reasons.
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.
Third, the taste of caramelized lemons….are you kidding me??!!
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!
This recipe is part of Food Network's Sensational Sides article. Click the links below for more inspiration!
Jeanette's Healthy Living: Roasted Cauliflower, Carrots and Chickpeas With Halloumi Cheese
Dishin & Dishes: Roasted Asparagus and Avocado Toast
Cooking With Elise: Roasted Strawberries and a Mixed Green Salad
The Cultural Dish: Roasted Sweet Potatoes_ Two Variations
Weelicious: Roast Chicken With Caramelized Lemons, Cherry Tomatoes and Olives
Napa Farmhouse 1885: Roasted Leeks With Polenta and Pork Tenderloin
Red or Green?: Spicy Roasted Radishes and Asparagus With Balsamic Vinegar
Virtually Homemade: Grilled Rosemary Garlic Potatoes
The Sensitive Epicure: Roasted Fingerling Potatoes and Asparagus With Rosemary
Feed Me Phoebe: Artichokes With White Wine and Thyme
Devour: Oven Roasted Vegetable Recipes
FN Dish: An Ode to the Oven, Roasted Side Dish Recipes
Roast Chicken with Caramelized Lemons, Cherry Tomatoes and Olives (4)
- 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 of thyme (about 8-10 stems)
1. Preheat oven to 450°F.
2. Heat the oil in an oven-proof skillet over medium-high heat.
3. Pat the chicken breasts dry, make sure they are very dry, and sprinkle the top with the salt.
4. Place the chicken breasts, skin side down, in the heated oil and sear for 5 minutes, or until skin is crisp and golden brown.
5. Flip the chicken over. Add the lemon, olives, tomatoes and thyme to the skillet and transfer to the oven.
6. Roast for 25 minutes, or until chicken is cooked through.
*The chicken breasts I used were 3/4 pound each.