Pan-Roasted Chicken With Tomatoes and Olives - 20 Dishes

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Pan-Roasted Chicken with Tomatoes and Olives

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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Dinner, Lunch, Main Dish
Servings: 4 people
Calories: 444kcal

Ingredients:

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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