Pan roasted chicken with olives | Aceitunas mediterráneas líderes en ventas en el mundo I Aceitunas Fragata

Pan roasted chicken with olives

Pan roasted chicken with olives

6 tablespoons olive oil 2 lemons. 1 thinly sliced, 1 juiced
4 Fragata garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 lemon stuffed Fragata olives
8 small red potatoes, quartered
4 chicken thighs with skin
Couple sprigs thyme


Pre heat oven to 230°C/Gas mark 8. Coat a large baking dish or cast-iron skillet with 1 tablespoon of olive oil.
Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper. Add the green beans and olives and toss to coat.
Using a slotted spoon or tongs, remove the green beans and olives and arrange them on top of the lemon slices.
Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans and olives.
Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet.
Pour any of the remaining olive oil mixture over the chicken.
Roast for 50 minutes.
Remove the chicken from the dish or skillet and place the beans, olives and potatoes back in oven for 10 minutes more (or until the potatoes are tender).
Place a chicken thigh on each of 4 serving plates, and divide the green beans,olives and potatoes equally. Serve warm and enjoy!

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