Lunchlady

A cooking conversation that answers in one breath, and hands you a recipe card you can scale to the number of people actually showing up. Ask for a week and you get a packet: the plan, the shopping list, the recipes.

Skillet chicken with lemon and olives

Servings
Prep10 minCook25 minTotal35 min

Ingredients

  • 8 piece chicken thighs (bone-in, skin-on)
  • 2 tsp kosher salt
  • 1 tbsp olive oil
  • 1 lemon (thinly sliced, seeds out)
  • ¾ cup castelvetrano olives (smashed)
  • 1 cup chicken stock
  • 2 tsp oregano (dried)

Steps

  1. 1Salt the chicken on both sides and let it sit while the pan heats.
  2. 2Sear skin-side down in the oil over medium heat until the skin releases and is deeply browned, 10 minutes. Do not move it.
  3. 3Turn the chicken, scatter in the lemon, olives and oregano, then pour the stock around — not over — the skin.
  4. 4Simmer uncovered until the chicken is cooked through and the pan sauce has tightened, about 15 minutes. Taste the sauce before you serve it.

Leftover sauce is better than the chicken. Keep it for beans or rice.