Roasted Chicken with Tomato, Olives and Lemon
Ingredients
- 4 bone-in chicken breasts or 8 bone-in chicken thighs (skin on)
- 2 tablespoons olive oil, divided
- ½ teaspoon kosher salt, divided
- ½ teaspoon freshly ground pepper, divided
- 2 teaspoons chopped fresh rosemary (or dried, crushed), divided
- ½ cup Kalamata olives, halved and pitted
- 1 cup cherry or grape tomatoes, halved
- 2 Meyer lemons, one thinly sliced, one cut in half crosswise, then quartered (substitute regular lemons if Meyer lemons are unavailable)
Instructions
- Preheat oven to 400°. Place the sliced lemon onto a large, rimmed baking sheet in single layer. Place chicken on a work surface, skin side down. Coat pieces with half the oil, then sprinkle with half the spices. Using hands, rub to coat and place on top of the sliced lemons, skin side up. Combine tomato halves and lemon quarters in a small bowl and mix with the remainder of the oil and spices. Mix to incorporate, then carefully spread mixture over and around chicken pieces. Next, spread the olive halves evenly over and around the chicken. Roast for 35-40 minutes until skin is golden brown and chicken is cooked through (internal temperature 165°). Remove from oven and let chicken rest for about five minutes. Transfer to a serving platter along with cooked vegetables and lemon. Keep warm until serving.
Notes
Serves 4
