Mediterranean Skillet Roasted Chicken Thighs
by Cathy Kirkham
This is one of my favourite skillet suppers. I love to use chicken thighs in a recipe like this because they are so juicy and flavourful! These thighs from our new fresh meat selection did not disappoint.
- 2 tbsp unsalted butter
- 8 small skin-on, bone-in chicken thighs (about 3.5 lbs.)
- Salt and freshly ground pepper
- 1/3 cup small pitted green olives
- 4 thin slices fresh lemon
- 2 3-inch rosemary sprigs
- 1/2 cup dry white wine
Position rack in centre of oven and heat to 400 degrees F. Melt the butter in a 12 inch oven safe skillet over medium heat. Add chicken thighs (in batches if need be) skin side down and cook until browned, about 4 minutes. Tilt the skillet and pour off all but 1 tbsp of fat. Turn the chicken over, sprinkle with olives and place lemon and rosemary in with chicken. Pour the wine over everything and sprinkle with freshly ground pepper. Transfer skillet to pre-heated oven and roast until cooked through, about 15 minutes. Skin will be brown and crispy. Remove and let stand for 5 minutes. Serve with potatoes, rice or polenta. Serves 4.