Pan-Roasted Chicken with Tomatoes and Olives
Ingredients:
- 4 Bone-In Chicken Breasts
- 2 tbsp Olive Oil Divided
- 1.5 lb Tomatoes plum or roma, cored and quartered
- .25 c Kalamata Olives pitted and sliced in half
- 4 cloves Garlic minced or pressed
- 2 tsp Fresh Rosemary
- 1 tsp Sea Salt
- .5 tsp Ground Black Pepper
Instructions:
- Preheat oven to 450 degrees.
- Pat chicken dry with paper towels and season with sea salt and pepper.
- Over medium-high heat, heat 1 tablespoon oil in 12-inch oven safe skillet
- Place chicken, skin side down and cook until well browned and crispy, about 6–8 minutes. Transfer chicken to plate.
- Add tomatoes, olives, garlic, rosemary, remaining oil, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper to the skillet.
- Nestle chicken, skin side up, into skillet then place in oven.
- Bake for 25 to 30 minutes until tomatoes are softened and lightly browned.
Nutrition
Calories: 444kcal | Carbohydrates: 8g | Protein: 39g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 115mg | Sodium: 1083mg | Potassium: 823mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1665IU | Vitamin C: 24.3mg | Calcium: 55mg | Iron: 2mg
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