Lord have mercy. This recipe is the ultimate comfort food, friends and I am so excited to share it with you today. There’s absolutely nothing better than slow-roasted chicken paired with a light yet silky pan sauce for a soul-warming dinner on a cold winter’s night.
However, fear not. It’s not too slowly roasted thus making it just as easy of a weeknight dinner too–ready from start to finish in under an hour. You may or may not be finding ways to spoon the delectable sauce onto anything and everything on your plate so I recommend you serve this with a compatible side dish like mashed or roasted potatoes and/or vegetable.
And have you ever had a roasted lemon? That bitter, inedible yellow rind and sour flesh turn into something magically sweet and tangy when simply roasted for 25-30 minutes. I had no idea until we recently took a cooking class at Sur La Table and the trick blew my mind. I now look for ways to incorporate roasted lemons to any savory dish that needs an extra bit of brightness.
TIP: You can certainly serve the roasted chicken pieces bone-in, but I opted to take a few extra minutes to shred the chicken off the bone then add it to the pan sauce before serving.
ROASTED CHICKEN WITH OLIVES, CAPERS & ROASTED LEMONS
- Inspired by Sur La Table
- Yields: 4-6 servings
- 4 Tbsp. extra virgin olive oil, divided
- 2 lemons, thinly sliced
- sea salt and freshly ground black pepper
- 3 lbs of cut up bone-in chicken with skin (mixture of thighs, drumsticks, breasts and/or wings)
- 1 extra large shallot (or 2 small ones), minced
- 1 cup coarsely chopped, pitted Kalamata olives
- 1/4 cup capers, drained and rinsed
- 1 cup dry white wine
- 1 cup veggie or chicken stock
- 4 Tbsp. unsalted butter cut into cubes
- handful of fresh parsley, chopped
- To roast lemons: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and drizzle 1 Tbsp. olive oil over the paper. Arrange lemon slices in a single layer on top of the paper and drizzle with another 1 Tbsp. olive oil; season with salt & pepper. Roast about 25-30 minutes until they begin to soften and brown around the edges. Set aside.
- To roast the chicken: Increase the oven to 450 degrees F. Pat the chicken dry and season with salt (lightly because the capers & olives are quite salty) and freshly ground black pepper. Take a large oven proof skillet and set over medium high heat on the stove with the remaining 2 Tbsp. olive oil. When the oil is hot & shimmering add the chicken and cook (do not move it) until golden brown on one side, about 4-5 minutes. Flip the chicken to the other side and add the minced shallots, olives and capers and shake the pan. Transfer the chicken to the oven and roast for 20 minutes. Carefully remove the pan from the oven and use tongs to remove the chicken to separate platter. Allow the chicken to rest 5 minutes before slicing up (if desired) or before serving whole.
- For the sauce: In the same skillet the chicken was roasted in, put it over medium heat. Add the wine and deglaze the pan until the wine has reduced by half. Add in the chicken/veggies stock brown and boil until the sauce thickens, about 2 minutes. Swirl in the butter until melted, taste and adjust salt and pepper.
- To serve: You can either add the chicken (whole or sliced up) back to pan with the sauce and serve everything in the pan garnished with some chopped fresh parsley. Or, you can put the chicken on individual plates and spoon the pan sauce over the chicken and top with the chopped parsley for garnish.