This is a great one to throw together when you have unexpected company. It seems fancy, but it’s as easy as can be to prepare. One of your best friends in this dish is a mini chopper. Use it to mince your garlic and your rosemary. And look for jarred split kalamata olives to save yourself that prep time, too.
Ingredients
- 3 large bone-in, skin-on split chicken breasts (2½ to 2¾ pounds total), cut in half crosswise (get the butcher to do it for you, or use a cleaver)
- Salt and freshly ground pepper
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh rosemary
- 1 lemon, cut into 8 wedges
- 15 kalamata olives, split and pitted, or 30 olive halves
- 2 tablespoons white wine
- White rice for serving (optional)
How to Make It
- Preheat the oven to 450°F.
- Rinse the chicken, then pat it dry. Season with salt and pepper.
- Heat the olive oil in a large heavy casserole or Dutch oven over medium-high heat until the oil is starting to shimmer, about 2 minutes. Cook the chicken, skin side down, for 5 to 6 minutes, until crispy and browned. Flip, being careful to keep the skin attached to the breast, and cook for 5 minutes more.
- Remove the pan from the heat. Sprinkle with the garlic and rosemary. Add the lemon wedges and olives and drizzle in the white wine. Bake in the center of the oven for 18 minutes, until cooked through. Serve with the white rice, spooning the sauce over both the rice and the chicken.