Pan Roasted Chicken With Lemon Olives And Rosemar Recipes

Steps:

• Preheat the oven to 425 degrees F. Sprinkle both sides of the chicken breasts with salt and pepper.
• Preheat a large skillet over medium-high heat for 2 minutes. Working quickly, melt 1 tablespoon of the butter, swirling it around the pan. Add the chicken, skin side down. Add the shallots, cut side down and not overlapping. Cook until the chicken and shallots are browned on the bottom, 2 to 3 minutes. Flip the shallots and chicken, nestle in the rosemary sprigs, then carefully pour in the chicken stock.
• Transfer the skillet to the oven and roast until the chicken is cooked through and the shallots are tender, 12 to 14 minutes, removing the smaller pieces of chicken first as they become cooked. Transfer the chicken to a serving plate.
• Check the skillet with the shallots to make sure the stock has not evaporated; if less than a few tablespoons remain, add 1/2 cup more stock or water. Reduce the pan juices over medium heat until about 1/2 cup of liquid remains, about 2 minutes. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter with a wooden spoon to thicken the pan sauce until it coats the spoon. Remove the rosemary and season the sauce with salt and pepper. Spoon some of the sauce over the chicken and scallions and the rest onto the plate.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine chicken, onion, lemon slices, garlic, and rosemary together in a large bowl. Drizzle olive oil and sprinkle salt and black pepper over the chicken mixture; toss to coat. Spread chicken mixture out in the bottom of a baking dish.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted into the thickest part of a thigh, near the bone, should read 165 degrees F (74 degrees C).

Steps:

• 1. Dredge chicken in flour and set aside. In large sauté pan, heat oil over high heat and cook chicken til crisp and brown, 2 to 3 minutes on each side
• 2. Add garlic, shallots, broth, wine, lemon peel, and rosemary and bring to a boil. Reduce heat, cover and simmer for 30 minutes. Add olives and simmer uncovered for 20 to 30 minutes or til chicken is cooked through and sauce has developed some body. Taste for salt and pepper and serve at once. Serves 4

Steps:

• Preheat the oven to 450°F. Place a 13 × 9-inch roasting pan in the oven.
• Rinse the chicken and use paper towels to pat it dry, inside and out. Squeeze 1 of the lemon quarters over the skin and rub the juice around with your fingers. Using your fingers to gently separate the skin from the breast, place a couple of the garlic cloves and some of the lemon zest under the skin of the breast on each side. Let it sit about 10 minutes, then pat the bird dry again, rub the skin with 2 tablespoons olive oil, and season with the salt, pepper, red pepper, and some of the chopped rosemary. Make an incision on the inside of each thigh and insert a garlic clove. Place 3 of the garlic cloves in the cavity, along with the rosemary sprigs and 2 of the lemon quarters.
• You may tie the legs together over the cavity, if you like. Place the chicken breast side up in the preheated roasting pan. Bake for about 30 minutes, watching to make sure the chicken starts to brown. Carefully loosen the chicken from the pan with a spatula and turn it over to brown the underside.
• At this point, lower the oven heat to 400°F. Add the remaining tablespoon olive oil to the pan, then scatter the onion, olives, remaining garlic, lemon quarters and zest, and chopped rosemary around the chicken and cook for about 15 minutes. Turn the chicken over again and stir the onion, olives, and garlic around a little. Cook another 10-15 minutes to re-crisp the skin.
• When the chicken is a deep golden brown, remove it from the oven and let it sit for about 5 minutes. Transfer the chicken to a plate and collect any juices that drain. Tilt the roasting pan and spoon off the fat, if desired. Stir the olives, onion, and lemon around, pressing on the lemon a little to extract the juice. Add the chicken juices to the pan and scrape the brown bits off the bottom of the pan to incorporate them into the mixture. Spoon the juicy olive-onion mixture around the chicken and serve.

Steps:

• Preheat the oven to 350 degrees F.
• Put a cast iron or other ovenproof skillet large enough to hold the chicken in a single layer, or a small roasting pan, over medium heat and get it good and hot. Drizzle the pan with a 3-count of oil. Add the prosciutto and rosemary and cook, stirring, until the prosciutto is crisp and lightly browned, 3 to 4 minutes. Push to 1 side of the pan. Season the chicken on both sides with a generous amount of salt and pepper and add it to the pan, skin side down, in a single layer. Cook for about 5 minutes until the skin begins to set and crisp. Turn and cook 3 more minutes. Turn the chicken again, stick the pan in the oven and roast until the chicken is tender and cooked through, about 30 more minutes.
• Take the pan out of the oven. Remove the chicken and prosciutto from of the pan and arrange on a platter to keep warm while you prepare the pan sauce. Pour out all but about 1 tablespoon of the rendered chicken fat and return the pan to the stovetop. Stir in the stock and lemon juice. Cook over medium heat, scraping up the flavors stuck to the bottom of the pan with a wooden spoon, until reduced to a syrup, 3 to 5 minutes. Season with salt and pepper. Drizzle the pan sauce over the chicken and serve immediately.

Steps:

• Prepare sauce: Heat oven to 475 degrees. Toss tomatoes, olives, capers, and 2 tablespoons oil together in a bowl.
• Sear chicken: Season both sides of chicken with salt and pepper. Heat a large ovenproof skillet over high heat until shimmering, about 1 minute. Add remaining tablespoon oil and heat until hot but not smoking. Place chicken in skillet, skin side down, and cook until deep golden brown, about 4 minutes. Use tongs to flip chicken, then add tomato mixture to skillet.
• Roast: Transfer skillet to oven and roast chicken until cooked through and tomatoes have softened, 15 to 18 minutes.
• Serve: Transfer everything to a platter, or divide chicken among plates and spoon some tomato mixture over the top.

Steps:

• Pat chicken thighs dry and place, skin side up, in a single layer on a baking sheet. Place in refrigerator, uncovered, for 8 hours or overnight to dry skin. Remove chicken from refrigerator at least 45 minutes before cooking.
• Heat oven to 500 degrees. Spread onion slices and garlic cloves in a baking dish that can hold the chicken snugly in a single layer. Scatter lemon on the onion-garlic mixture and strew with thyme and rosemary sprigs.
• Remove chicken from baking sheet and place on several layers of paper towels, skin side down. Sprinkle with half the salt and pepper. Turn thighs over and season with remaining salt and pepper. Transfer to the baking dish skin side up. Use your hands to arrange the bed of onions and garlic so they're completely under the chicken.
• Bake for 40 to 50 minutes, until juices run clear when chicken is pierced with a knife point. If skin is not a deep golden brown and crispy, turn on broiler and broil chicken close to heat a few minutes to crisp and brown it.
• To serve, move chicken off the bed of onions, garlic, lemon and herbs. Discard lemon and spoon the rest of the ingredients, along with pan juices, onto a serving platter. Place chicken on top and serve.