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Pan-Roasted Chicken with Tomatoes and Olives
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Prep Time:
15
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
45
minutes
minutes
Course:
Dinner, Lunch, Main Dish
Servings:
4
people
Calories:
444
kcal
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:
444
kcal
|
Carbohydrates:
8
g
|
Protein:
39
g
|
Fat:
27
g
|
Saturated Fat:
6
g
|
Cholesterol:
115
mg
|
Sodium:
1083
mg
|
Potassium:
823
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
1665
IU
|
Vitamin C:
24.3
mg
|
Calcium:
55
mg
|
Iron:
2
mg
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