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Skillet-Roasted Chicken Thighs with Olives and Rosemary
Servings: 4
These crisp-skinned thighs practically beg to be served with potatoes, polenta, or good bread to soak up their tangy, aromatic pan sauce.
Ingredients
- 2 Tbs. unsalted butter
- 2 oz. pancetta, diced (about 1/4 cup)
- 8 small skin-on, bone-in chicken thighs (about 3-1/2 lb.)
- Kosher salt and freshly ground black pepper
- 1/3 cup small pitted green olives, such as picholine
- 4 thin slices lemon
- 2 3-inch rosemary sprigs
- 1/2 cup dry white wine
Preparation
- Position a rack in the center of the oven and heat the oven to 400°F.
- Melt the butter in a 12-inch oven-safe skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crisp, about 4 minutes. Using a slotted spoon, transfer to a small bowl.
- Pat the chicken dry and season with salt and pepper. Add the chicken to the skillet (in batches, if necessary) skin side down and cook until well browned, about 4 minutes. Tilt the skillet and pour off all but 1 Tbs. of the fat. Turn the chicken over, sprinkle the pancetta and olives around it, and tuck the lemon and rosemary in where you can. Pour the wine over everything and sprinkle with 1/2 tsp. pepper.
- Transfer the skillet to the oven and roast until cooked through (165°F), about 15 minutes. Remove from the oven and let stand for 5 minutes.