Ingredients
- 1 tablespoon vegetable or canola oil
- 4 bone-in, skin-on chicken breasts
- 1 teaspoon kosher salt
- 1 lemon, cut in half
- ½ cup pitted black olives
- ½ cup cherry tomatoes
- Handful of fresh thyme (about 8–10 stems)
Instructions
Preheat the oven to 450°F.
Step 2: Sear the ChickenHeat the oil in a large oven-proof skillet over medium-high heat.
Pat the chicken breasts completely dry (this helps the skin crisp beautifully). Sprinkle the tops evenly with kosher salt.
Place the chicken in the hot skillet skin side down. Sear for about 5 minutes, or until the skin is deeply golden and crisp.
Step 3: Add the FlavorFlip the chicken over. Add the lemon halves (cut side down if possible), olives, cherry tomatoes, and thyme to the skillet around the chicken.
Step 4: RoastTransfer the skillet to the oven and roast for 25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F.
Remove from the oven and let rest for a few minutes before serving.
Spoon the caramelized tomatoes, olives, and pan juices over the chicken to serve.
Notes
- The chicken breasts used in this recipe were approximately ¾ pound each. Cooking time may vary slightly if using smaller pieces.
- Patting the chicken dry is key for achieving crispy skin.
- If your skillet isn’t oven-safe, transfer everything to a baking dish before roasting.
- For extra tomatoes and olives (highly recommended!), feel free to add an additional handful of each. The more they caramelize, the better the dish becomes.
