Roast Chicken with Caramelized Lemons, Cherry Tomatoes and Olives
vegetable or canola oil
chicken breasts, bone in and skin on*
lemon, cut in half
pitted black olives
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 we used were 3/4 pound each.